Rice Kheer
SabKiList Kitchen
Creamy rice pudding simmered in milk with cardamom and topped with nuts.
- Prep
- 35 min
- Cook
- 45 min
- Level
- Easy
- Serves
- 4
Ingredients
- 1 LMilk
- 50 gBasmati Rice, washed and soaked
- 80 gSugar
- 3 pcsCardamom, crushed
- 6 pcsSaffron, soaked (optional)
To garnish
- 10 gAlmonds, sliced
- 10 gPistachios, sliced
Method
Wash the rice, soak it for 30 minutes and drain. Crush it lightly with your hands if you want a creamier kheer.
Bring the milk to a boil in a heavy-bottomed pan. Add the rice.
Simmer on low heat for 35-40 minutes, stirring often and scraping the bottom, until the rice is very soft and the milk has reduced by about a third.
Add the sugar, cardamom and soaked saffron and cook for another 5 minutes.
Top with the nuts. Serve warm, or chill for a thicker pudding.
Tips
Add the sugar only after the rice is completely soft. Sugar stops the rice from cooking further.
Cook it, then shop it
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