Updated: Jan 30, 2019
Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients of Rice Kheer
1-litre full fat milk, at room temperature
1/4 Cup broken basmati rice (tukda basmati)
1/2 Cup sugar or to taste
1 tablespoon green cardamom powder
a pinch of saffron soaked in a tablespoon of milk
1/4 Cup pistachio and almonds sliced
1 teaspoon ghee
How to Make Rice Kheer
To prepare the rice kheer, rinse the rice with water 2 - 3 times. Soak the rice in enough water for 30 minutes or so.
Meanwhile soak saffron in lukewarm milk in a bowl and set aside.
In a wide heavy bottom pan heat milk over medium-high heat and let it come to a boil.
Reduce the heat to medium, add cardamom powder, stir and let milk simmer.
While the milk is simmering, drain the rice in a colander.
Once all the water drains out from the rice, heat a tablespoon of ghee in a heavy bottom pan.
Add rice to the pan and saute for few minutes or till the grains of rice turn translucent.
Add warm milk to the pan along with sugar and soaked saffron. Stir to combine also it helps to avoid any lump formation.
The whole process of cooking the rice in the milk takes about approximately 30 - 40 minutes on a low flame.
Continuously stir the kheer while it is simmering to avoid sticking it to the bottom of the pan. Also
scrape the sides of the pan and add this layer of cream into the kheer.
Once the rice is cooked and the kheer is thickened, that is the signal your Kher is ready.
Add the sliced dry fruits. Stir to combine and turn off the heat.
the kheer would also thicken by then.
Serve Rice Kheer warm or chilled garnished with saffron and dry fruits.
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