Kheer is delicious. It's good hot, cold, runny, thick, with cashews, with fresh fruit, with raisins, for breakfast, for dessert, for dinner, lunch... etc. I really love this recipe. And it's super simple to make.
Prep time:10 mins |Cook time: 30 mins
Cuisine: Indian (Sweet Dessert)
Jeeraga samba rice or Basmati rice
1/2 can(200 g)
1. Wash and soak rice in water – about ½ inch above rice- for 20 minutes. Drain the rice.Heat clarified butter in a non-stick sauce pan, once it melts add the rice and stir well to coat and cook for 2 minutes stirring continuously.Add 2 1/2 cups of milk to the rice and pressure cook for 10 min (or cook on slow fire, till rice is soft).Do not let the milk burn or stick to the bottom of the pan otherwise the burnt smell of milk will spoil the entire batch.2. Add condensed milk and cook for some time stirring constantly, until the kheer reaches the desired consistency.Roast cashew nuts and almonds until light brown for a minute . Add the cashew nuts, raisins, saffron and cardamom powder, and cook for few more minutes. 3. It will take approx. 12-15 minutes on low flame. Mixture will become very thick when it cools, so keep medium thick consistency. Check the sweetness.Rice kheer is ready to be served.Enjoy.4. Serve it hot or place it in a refrigerator for 1-2 hours before serving.
Fresh fruit can be added to this kheer.The type of grains, the cooking time for rice may vary.