This letter is for:
Those who are obsessed with rice pudding
Those who don’t care about rice pudding
Those who are confused as to why I’m brûléeing it
Those who love Indian desserts
Those who haven’t yet had an Indian dessert
Those who haven’t yet had an Indian dessert that they like...
I think that covers it…now I’ll let the photo speak for itself:
If you aren't familiar with Kheer, it is also often called payasam or payesh. It’s a rice based pudding that’s popular in India, and is typically made for special occasions. Basically, it’s indian rice pudding. Rice pudding might not sound sexy, but it is. It’s fragrant, sweet, creamy, and absolutely delicious. If you’ve never had it, you’re in for a treat…oh, and did I mention yet, it’s BEYOND easy to make?
I remember my mom making Kheer for all of our holidays growing up, and it still feels really special and nostalgic for me. Even though I spent a lot of my early life running away from my heritage, I feel so proud to share it through my food, and even more excited to share it with people I care about (hint: youuuuuu).
Kheer in Copenhagen
I brought this Kheer recipe to Copenhagen too, where I made it for my pop-up with POPL Burger. Chef Toni made a rose ice cream to go right on top, and it was the most gorgeous dessert for our guests to enjoy on a warm summer day. Kheer can be served warm or cold, but I prefer to serve it chilled because I like to brûlée it like a creme brûlée!
While traditional kheer is made with milk, this is a vegan version that’s just as creamy as the original. It’s a recipe that you can turn to when you really want to impress your guests, but don’t have a lot of time to do it.
The Recipe
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