Rice Kheer Recipe

 Rice Kheer Recipe


Ingredients:


1/2 cup basmati rice

4 cups milk

1/2 cup sugar (adjust to taste)

1/2 teaspoon cardamom powder

A pinch of saffron strands

2 tablespoons ghee (clarified butter)

1/4 cup mixed nuts (such as almonds, cashews, and pistachios), chopped

1 tablespoon raisins

1 teaspoon rose water (optional)

A few strands of saffron for garnish (optional)

Instructions:


Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.


In a heavy-bottomed pot or saucepan, heat the ghee over medium heat. Add the mixed nuts and raisins, and sauté until the nuts turn golden brown and the raisins plump up. Remove a tablespoon of the nuts for garnish and set aside.


Add the soaked and drained basmati rice to the pot with the remaining nuts, and sauté for a few minutes until the rice turns slightly translucent.


Add the milk to the pot with the rice and bring it to a boil. Once it boils, reduce the heat to low and let it simmer for about 30-35 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot.


After about 30-35 minutes, the rice should have cooked and softened, and the kheer should have thickened. Add sugar, cardamom powder, and saffron strands to the pot, and stir well to combine. Let it simmer for another 5 minutes.


Turn off the heat and add rose water (if using), and give it a final stir.


Let the kheer cool to room temperature. It will thicken further as it cools. Once cooled, transfer the kheer to serving bowls or glasses, garnish with the reserved nuts and saffron strands (if using), and refrigerate for a couple of hours before serving.


Your delicious Rice Kheer is ready to be enjoyed! Serve it chilled as a refreshing dessert after a meal. Enjoy!



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