Indian · Indian
Rice Kheer Recipe
Slow-cooked rice kheer — creamy, cardamom-scented, finished with nuts. Perfect when milk is about to turn.
Ingredients
- 1/4 cup basmati rice, soaked 30 min
- 1 litre full-cream milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 10 almonds, slivered
- 10 cashews, chopped
- 10 raisins
- Pinch of saffron in 2 tbsp warm milk
How to Make Rice Kheer
- Boil milk in heavy-bottomed pot. Stir occasionally to prevent sticking.
- Drain rice, add to boiling milk. Reduce heat to low.
- Simmer 25 mins, stirring every 3–4 mins, till rice is soft and milk reduces by a third.
- Add sugar, cardamom, saffron milk. Cook 5 more mins till slightly thickened.
- Add nuts and raisins. Serve warm or chilled. Both delicious.
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Rani's Tip: Rani alerts for kheer when milk is near expiry + you have sugar, rice, cardamom. Uses up 1 litre milk beautifully.
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