Kheer

quinoa kheer

Most weekends we go to an Indian buffet that we love in Cambridge.   I always salivate over the creamy  kheer in the large bowl being scooped generously by the patrons into delicious globs held by tiny overflowing cups.  Finally I decided to make a kheer that I too could enjoy.  Many may disagree and it’s all good but white rice has little nutritional value for me so I used quinoa instead for my  recipe.  Plus I figured Gabriel would also get the benefits of this dessert but that was a negative.  We are unfortunately  going through the stage where he hates all things quinoa. Talk about challenge in a half Latin household.

Traditional kheer is made with whole milk, condensed milk and cardamom (and rice).  But the evening I made this kheer a close friend needing a little comfort came over for dinner so I adapted the recipe.  To warm his heart I added a couple of other spices on top of the cardamom that when mixed with boiled milk will apparently soothe the spirit.  An Ayurvedic practitioner told me this theory and indeed cinnamon, cardamom and vanilla have a warming psychological effect when cooked with milk.  Works for me!  The finished kheer had a delicious light sweetness from the agave with a mild fleeting fragrance of cardamom.

Enjoy this sweet kheer served at room temperature or chilled!