RICE KHE'ER RECIPE

INGREDIENTs

1 litre full fat organic milk
¼ cup basmati rice
5 to 6 tbsp sugar or as required
6 green cardamoms/hari elaichi, powdered
a pinch of saffron/kesar
15-20 almonds/badam, blanched and sliced
12-15 cashews/kaju
1 tbsp golden raisins

INSTRUCTIONS

1. rinse the rice till the water runs clears of
the starch.
2. soak the rice in enough water for 30
minutes.
3. heat milk and let it come to a boil.
4. meanwhile drain the rice and keep aside.
5. reduce the flame and add the rice.
6. stir and simmer the milk and let the rice
grains cook.
7. the whole process of cooking the rice in
the milk takes about approx 35-37 minutes
on a low flame.
8. you want the rice to really cook well and
the kheer also thickened somewhat.
9. after the rice is added, add the sugar.
10. stir and continue to stir often so that
lumps are not formed.
11. scrape the sides of the pan and add this
dried milk into the pan.
12. meanwhile in a microwave safe bowl take
the almonds and cover it with water.
13. microwave on high for 2-3 minutes.
14. let the almonds cool and then peel them.
15. slice them along with the cashews. rinse
the raisins and keep aside.
16. take the cardamoms in a mortar-pestle
and then powder them finely.
17. remove the peels and keep the powdered
cardamom aside.
18. when the rice is almost ¾th done, add the
almonds, cashews,cardamom powder and
saffron.
19. cook further till the rice grains are
completely cooked.
20. the kheer would also thicken by then.
21. remember to keep on scraping the sides
and adding the dried milk from the sides in
the simmering kheer.
22. switch off the flame and add the raisins.
stir.
23. you can serve the rice kheer, hot or warm.
or pour in serving bowls and refrigerate.
24. this rice kheer stays good for 1-2 days in
the refrigerator.