INGREDIENTS :
6 tablespoons sugar or add as required
½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)
1 pinch saffron strands (kesar)
1 tablespoon chopped or sliced almonds
1 tablespoon chopped or sliced cashews (kaju)
1 tablespoon chopped or sliced unsalted pistachios
1 tablespoon raisins (kishmish)
Instructions:
Preparation for rice kheer
Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
Then soak the rice in enough water for 15 to 20 mins.
Making rice kheer
Meanwhile, when the rice grains are soaking, take 1 litre full fat milk in a heavy wide pan or saucepan or kadai.
Keep the pan on a low to medium-low flame. Stir at intervals so that the milk does not stick at the bottom of the pan.
Let the milk come to a boil.
Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
Simmer and cook rice on a low flame. No need to cover the pan when the rice is cooking.
Cook the rice grains till they are 50% done or half-cooked.
Then add 5 to 6 tbsp sugar or add as required. mix the sugar in the milk.
Continue to cook rice on a low to medium-low flame. Do stir at intervals. simmer till the rice is almost cooked.
Flavoring the rice kheer
Then add ½ teaspoon cardamom powder. add blanched & peeled sliced almonds and chopped cashews and sliced pistachios. mix well.
Then add the saffron dissolved milk.
Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
Switch off the flame when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
Lastly add 1 tablespoon raisins(optional). At this step you can add 1 tablespoons rose water
Pour the rice kheer in serving bowls. You can serve the rice kheer, warm or chilled. Refrigerate leftover rice kheer.
¼ cup basmati rice
1 litre full fat milk or whole milk or full cream milk - 4 cups6 tablespoons sugar or add as required
½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)
1 pinch saffron strands (kesar)
1 tablespoon chopped or sliced almonds
1 tablespoon chopped or sliced cashews (kaju)
1 tablespoon chopped or sliced unsalted pistachios
1 tablespoon raisins (kishmish)
Instructions:
Preparation for rice kheer
Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
Then soak the rice in enough water for 15 to 20 mins.
Making rice kheer
Meanwhile, when the rice grains are soaking, take 1 litre full fat milk in a heavy wide pan or saucepan or kadai.
Keep the pan on a low to medium-low flame. Stir at intervals so that the milk does not stick at the bottom of the pan.
Let the milk come to a boil.
Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
Simmer and cook rice on a low flame. No need to cover the pan when the rice is cooking.
Cook the rice grains till they are 50% done or half-cooked.
Then add 5 to 6 tbsp sugar or add as required. mix the sugar in the milk.
Continue to cook rice on a low to medium-low flame. Do stir at intervals. simmer till the rice is almost cooked.
Flavoring the rice kheer
Then add ½ teaspoon cardamom powder. add blanched & peeled sliced almonds and chopped cashews and sliced pistachios. mix well.
Then add the saffron dissolved milk.
Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
Switch off the flame when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
Lastly add 1 tablespoon raisins(optional). At this step you can add 1 tablespoons rose water
Pour the rice kheer in serving bowls. You can serve the rice kheer, warm or chilled. Refrigerate leftover rice kheer.
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