Rice Kheer

Name: Rice Kheer
Total time: 3000 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/4 cup basmati rice; 1 litre full fat milk; To taste sugar; 1 pinch saffron strands; 2 tbsp chopped almonds and pistachios; 2 tbsp cashews; 2 tbsp raisins; 1/2 tsp cardamom powder

Kalpana Solanki @cook_13477867

#goldenapron3
#week16
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#keywords-kheer

Kalpana Solanki @cook_13477867

#goldenapron3
#week16
#post-16
#keywords-kheer

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Ingredients

50 mins

5 servings

1/4 cup basmati rice
1 litre full fat milk
To taste sugar
1 pinchsaffron strands
2 tbspchopped almonds and pistachios
2 tbspcashews
2 tbspraisins
1/2 tspcardamom powder

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Steps

50 mins

1

Rinse the rice until water turns clear. Then soak the rice in enough water for 15 to 20 mins.
2

Mean while when the rice grains are soaking take milk in a heavy wide pan or saucepan.
3

Keep the pan on a low to medium flame stir at intervals so that the milk does not stick at bottom of the pan.
4

Let the milk come to a boil. Take 1 tbsp milk from pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside
5

After the milk begins to boil drain all water from the rice and add it to the hot boiling milk. Mix very well.
6

Simmer and cook rice on a low flame. Cook the rice grains till they are 50% done or half cooked.
7

Then add sugar as per taste. Mix the sugar in the milk.
8

Continue to cook rice on a low to medium low flame. Do stir at intervals.
9

Simmer till the rice is almost cooked.
10

Then add cardamom powder, nuts and mix well.
11

Then add the saffron dissolved milk. Again mix and continue to cook on a low flame till the rice kheer thickens.
12

When the rice grains have completely cooked switch off the flame. Lastly add golden raisins and rose water or kewra water.
13

Pour the rice kheer in individual serving bowl. You can serve kheer hot or warm or chilled Refrigerate leftover rice kheer.