Rice Kheer
Indian rice pudding made with basic pantry ingredients like milk, rice and sugar.
Ingredients
- 3 Ltrs Milk
- 1 Cup Basmati rice
- 1 Cup Sugar
- 1/2 Cup Almonds - slivered
- 7-8 Strands Saffron
- 1 Tsp Cardamom powder
- Slivered almonds and rose petals to garnish
Instructions
- In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times.
- While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of hot milk.
- Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals. The milk would start reducing after 20 mins.
- Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Taste and add more sugar if desired.
- Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins.
- Switch off the flame. Garnish with more almonds and rose petals.