Rice Kheer


Rice Kheer

Ingredients:

1 small cup rice
2 small cups sugar
1 glass water
1 litre milk
a pinch of cardmom powder
few strands of kesar (optional)
4-8 almonds
4-8 cashews

Procedure:

1. Wash the rice well and soak it in 1 glass of water for 2-3 hours.
2. Soak the almonds and cashews for 2-3 hours. Then, peel the almonds and chop them into slivers.
3.Boil the milk in a thick bottomed vessel. Add the rice to milk. After one boil, let the rice and milk simmer for about 25-30 minutes. Stir gently every 5 minutes to enusre it does not stick to the bottom of the pan.
4.Once the milk and rice mixture thickens add sugar and cook for 10-15 minutes more. Add kesar (safforon) and cardmom (elaichi) powder.
5. Remove the kheer from the fire. Bring it to room temperature.
6. Garnish with chopped almonds and cashews.

Comments

Anonymous said…
if you add a table-spoonful of milkmaid to the milk before putting in the rice, the kheer gets a nice texture and thickness too. and ofcourse, one might as well add home-made or readymade milk-masala to it.

garnish with cashew halves, almonds and pistachios.

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