Kheer Rice Pudding

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Preparation

Rinse rice a few times in fresh water and then soak in rose water and pinch saffron for 30 minutes. This helps to cook the rice quickly and drain and set aside.

Heat a heavy bottom pan on medium heat. Then add 1 tsp of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods.

Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.

Then add the milk to the pan and stir well. Set heat to medium-high. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stick to the bottom of the pan.

Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so.

The milk will reduce considerably after 25 minutes. The kheer should look thick and the rice will be completely cooked.

If you want thicker kheer, cook for 15 more minutes at this point.

Cook the kheer for 5 more minutes after adding the sugar/jaggery, nuts and raisins. The sugar should dissolve completely.

Even if your kheer doesn’t look very thick at this point, it will continue to thicken as it cools down.

Remove pan from heat. Stir in rose water (if using). Garnish with more nuts, saffron and serve kheer warm or chilled.

Chill for 4 to 5 hours before serving.

Source: Shreya in North York