PLEASE HELP......recipe for a Indian/Bangladesh rice pudding type dessert.?

Question

Here's the thing my neighbours are from bangladesh and they once gave me a desert which was absolutly lovely. It was like a rice pudding but not with the same kind of rice, they were kind of small and round also it had coconut in it. 10 points for the right one.

Answer 1

It is called Payesh in Bengali and Kheer in Hindi. Although a regular payesh recipe does not require coconut but it might have been a special one. You need to buy Kalajira, Gobindobhog or Kaminibhog short grain aromatic rice from Bangladeshi grocery stores. In case you don't find these rice, go with basmati. Soak 2 cups of rice in water for 1/2 an hour. Bring 1/2 gallon full cream milk (or 1/2 portion of milk and half portion of half and half) to a boil in a thick bottomed pot. add 2 bay leaves, 2 tsp of cradamom powder, 1 cup of freshly grated coconut and rice to it. keep stirring over low heat. in about an hour you would reach the desired consistency. Add sugar according to your taste. chill it and serve. You may garnish it with chopped pistachio and cashew nuts. Enjoy! It is my favorite dessert:-)

Answer 2

Indian Rice Pudding Recipe  

1 cup cooked long grain or basmati rice

1 cup whole milk

1/2 cup heavy cream

3/4 cup coconut milk

2 ounces sugar, approximately 1/4 cup

1/4 teaspoon ground cardamom

1 1/2 ounces golden raisins, approximately 1/3 cup

1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature

Answer 3

Kheer (Rice Pudding)

2 cups coconut milk

2 cups milk

3 tablespoons white sugar

1/2 cup pudding  rice

1/4 cup raisins

1/2 teaspoon ground cardamom

1/2 teaspoon rose water (optional)

1/4 cup sliced almonds, toasted

1/4 cup chopped pistachio nuts

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add  rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Answer 4

It could have been tapioca pudding

#  1 cup cooked long-grain rice or basmati rice

# 1 cup whole milk

# 1/2 cup heavy cream

# 3/4 cup coconut milk

# 2 ounces sugar, approximately 1/4 cup

# 1/4 teaspoon ground cardamom

# 1 1/2 ounces golden raisin, approximately 1/3 cup

# 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

   1.   In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.

.

      2.  Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.

   3.  Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.

  

     4.  Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.

  

      5,  Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.

  

      6.  Serve chilled or at room temperature.



      Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

Answer 5

COCONUT KHEER (Rice)

1/4 cup basmati rice

6 cups whole milk

1/3 cup sugar

1/4 teaspoon cardamom

3 tablespoons coconut flakes

2 tablespoons raisins

2 tablespoons sliced almonds

Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving.

--------------------------------------...

COCONUT KHEER (Tapioca)

http://www.homejob.in/Lechus_Recipe/Dess...

Answer 6

Most likely a Kheer, a very simple rice pudding made with basmati rice and (in the case of you're experience) coconut milk, I perfer a little sweetened rose water in mine and as Im allergic to nuts I use Dried cherries and Apricots