By Suprita Mitter
October 16, 2024
Rice Kheer is made from rice, milk, and sugar, simmered to creamy perfection. Infused with cardamom and garnished with nuts and saffron, it offers a delightful balance of sweetness and richness, making it a beloved treat for festive occasions.
1/2 cup basmati rice 1 litre full-fat milk 1/2 cup sugar 4-5 cardamom pods 2 tbsp chopped almonds 2 tbsp chopped cashews 2 tbsp chopped pistachios 10-12 saffron strands 1 tbsp ghee 2 tbsp raisins
Rinse 1/2 cup basmati rice under cold water and soak it in water for 20-30 minutes. Drain and keep aside.
In a heavy-bottomed pan, bring 1 litre of milk to a boil on medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
Once the milk comes to a boil, add the drained rice and lower the heat. Stir frequently for 20-30 mins and cook the rice in the milk until it becomes soft and the mixture thickens.
Add 1/2 cup of sugar, crushed cardamom pods, and saffron strands. Stir well and continue to cook until the sugar dissolves and the kheer thickens further.
In a small pan, heat 1 tablespoon of ghee and lightly fry the chopped almonds, cashews, and raisins until golden brown. Add them to the kheer.
Let the kheer simmer for a few more minutes. Once it reaches your desired consistency, turn off the heat. Garnish with chopped pistachios and let it cool slightly.