India x Italy
Kheer arancini
Rice pudding that went to Sicily and came back crunchy.
270 minTime
9 gProtein each
mildSpice
Little oranges of kheer3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original401kcal
9 gprotein
1 gfibre
270minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Simmer the rice in the milk on medium low for 40 to 45 minutes, stirring often and scraping the bottom, until very thick.
- 2Stir in the sugar, saffron and cardamom and cook 5 minutes more. Spread in a dish, cool, then chill at least 3 hours.
- 3With wet hands roll walnut sized balls, pressing a cashew half and a raisin into the centre of each and sealing.
- 4Whisk the maida and water to a smooth slurry. Dip each ball, then roll in breadcrumbs. Chill 15 minutes.
- 5Heat oil in a kadai to about 175°C and fry 4 or 5 balls at a time for 2 to 3 minutes, turning gently. Fry carefully.
- 6Drain and serve warm, dusted with a pinch of cardamom.
Serve it like this
Break one ball open on top of the pile so the creamy kheer shows, and dust everything with cardamom.
