Cooked quinoa has such a delicate soft texture and works wonderfully well in this recipe. Just make sure you wash the quinoa thoroughly to get rid of the bitter saponin coating on the seeds.
By Nik Sharma
Here’s a different take on something traditional. I love kheer, when I think of desserts that are homely and comforting, kheer is somewhere up in my top five. To me it evokes simplicity and flavors that are characteristic of Indian cooking. The best way to describe kheer, would be a sweetened porridge of milk and basmati rice with dried fruits and nuts served chilled. As much as I love it as a dessert, I have also been known to eat it at breakfast. Some people describe it as a pudding but I personally find it closer in texture to a porridge than a pudding. The rice is cooked til it is so soft that it breaks and almost falls apart to give that delicious soothing texture when you savor a bite. That is exactly what I’ve tried to do here with quinoa and the results are equally delicious.Print
Nik Sharma is the cook, author and photographer behind "A Brown Table" and currently resides in Washington D.C. He is a self-taught cook that is constantly trying to infuse "exotic" spices and ingredients by learning different cooking techniques in day-to-day meals with the motto of keeping all cooking methods fun, simple and useful.