Rice Kheer-Rice Pudding

Rice Kheer is made especially on special occasions and festivals. In this recipe, Rice & Milk is cooked for long time to get the perfect consistency and texture. Rice kheer is topped with nuts that gives wonderful crunch and flavor to the kheer.

Ingredients :

• Basmati Rice - 1/4 cup(Soak the rice for at least 30 mins)
• Full Fat Milk - 4 cups
• Butter/Ghee - 1 tbsp
• Green cardamom - 1 no.
• Raisins - 1/2 tbsp
• Saffron - few strands (optional)
• Sugar - 1/3 cup or to taste
• Pistachios, Almond, Cashews(Sliced) - 1/4 cup

Method :

• In a non-stick pan heat 1 tbsp of ghee. Bottom of the pan should nicely be coated with ghee.
• Now add the milk & wait until it boils.
• Add the soaked Basmati Rice (drain out water from the rice completely) to the boiling milk.
• Continue to cook until rice becomes tender and the milk should be reduced to half. Stir often to ensure the milk doesn't burn at the bottom of the pan.
• Cook it on medium heat, the mixture will became nice and creamy (approx 10 mins)
• Now add the sugar, raisins, 1/4 cup of nuts and continue the cooking for 8 more mins on medium heat OR until it reaches the right consistency that you are looking for. (Add saffron at this stage if using)
• Now add cardamom powder and continue the cooking for 2 more mins.
• Finally turn off the heat and garnish it with rest of nuts. Now it is ready to serve warm.
• Serve chilled by cooling it down and refrigerating for 1 hour. It is more flavorful after refrigerating.