S. from Johannesburg, South Africa asks:
I have to make sweet rice (kheer) for 250 people. I would like to put pistachios and saffron in it. Please could you give me quantities that I would need.
Here’s a tried and tested recipe from my blissful days of bulk cookery at the Melbourne Hare Krishna Temple. I used to make this one for the Sunday Feast. 30 litres of milk will yield approximately third cup of kheer per person. I have hundreds of such recipes in my hand-written files. One day I’ll get them published.
Pistachio and Saffron Kheer for 250
30 litres milk
1.8 litres short-grain rice
3 grams best saffron thread
3 tablespoons freshly-shelled cardamom seeds, semi-crushed (optional)
1-2 litres best quality thick cream
3 litre jugs sugar
500g finely-sliced pistachios
The day before the event: Boil milk together with rice and saffron in a heavy- based stainless-steel saucepan. Reduce to a simmer after some time, to a nice rolling boil. Stir constantly with heavy wooden spoon to avoid any scorching.
When nicely reduced and fairly thick and creamy (it will thicken much more on sitting), add sugar and cream. Refrigerate in stainless steel container (not plastic!!) with lid.
Fold in pistachios when cool/cold. Serve ice cold in little cups. You may wish to reserve some pistachios to sprinkle on each cup as a garnish.
Posted by Kurma on 9/8/07; 7:36:07 AM