Dessert: India – Northern India – दही खीर ➤ Dahi kheer (Yogurt rice pudding)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 2 hrs 10 min

Total 2 hrs 50 min

Ingredients

- 1 cup (185 g) Texmati rice
- 3 cups (720 ml) plain yogurt
- 1 large orange bell pepper, roasted, peeled, and pureed (approx. 6 oz (170 g))
- 6 oz (170 g) rump roast, cooked until tender and finely shredded
- 1/4 cup (15 g) fresh basil leaves, finely chiffonade

Instructions

1. Rinse the Texmati rice under cold water until water runs clear. Combine the rinsed rice and 2 cups (480 ml) of the plain yogurt in a heavy-bottomed saucepan over very low heat; stir constantly to prevent curdling. Cook gently, partially covered, for about 20–30 minutes until the rice is tender and the mixture is thick and creamy. If mixture becomes too thick before rice is done, blend in up to 1/2 cup (120 ml) additional yogurt by spoonfuls.
2. While the rice cooks, roast the orange bell pepper over a gas flame or under a broiler until charred on all sides; transfer to a bowl, cover, let steam 10 minutes, then peel, remove seeds, and puree until smooth. Gently fold the roasted bell pepper puree into the cooked rice-yogurt base until evenly combined. Stir in the shredded rump roast to warm through. Chill the pudding for at least 2 hours. Serve cold, garnished with the chiffonaded basil leaves.