Kheer (Rice Pudding)

Kheer (Rice Pudding)

Servings:   4-6      Prep Time: 5 minutes    Cooking Time: 20-25 minutes      Total Time: 30 minutes

A simple, tasty sweet dish, made of Milk and Rice.

Ingredients

1 cup long grain Basmati rice

4-5 cups full fat milk

2-3 cardamom seeds (crushed)

2 tbsp almonds (blanched)

A pinch of saffron threads

1 tbsp skinned pistachio nuts (chopped)

1 tbsp raisins (optional)

2-3 tbsp sugar or as desired

Equipment:  Heavy Bottom Saucepan

Instructions

1.    Soak saffron in 1 tblsp of warm milk and keep aside.

2.    Wash and soak the rice for 15 mins.

3.    Heat milk in a large heavy bottom pan.

4.    When the milk begins to boil, add rice and let it simmer gently on the lowest flame until the rice is soft and the grains are starting to break up. Keep stirring occasionally to avoid the rice sticking to the bottom of the pan.

5.    Cook until the quantity of the mixture is reduced to 3/4 of its original volume.

6.    Now add chopped almonds, pistachio, soaked saffron, crushed cardamom and raisins and simmer for another 3-4 minutes.

7.    Add the sugar and stir until completely dissolved.

8.    Remove the rice kheer from heat and put in a serving dish and let it cool.

9.    Later garnish with a small amount of chopped almonds and pistachio (according to preference).

10. You can serve the rice kheer either warm or chilled as you prefer.

TIP:

1.    For a more decadent dessert, heat a heavy bottom pan on medium heat. Add 1 teaspoon of ghee to it, add the soaked & drained rice and gently cook until translucent.. then add the warm milk and follow steps 4 onwards.