How to Make Rice Kheer
Kheer is a rice pudding that is extra creamy, nutty, infused with the intoxicating flavours of basmati rice and oriental cardamoms and sweetened with sugar.
Ingredients
- 1- liter milk
- 1 tin Condensed Milk
- 1/4 cup long grained basmati rice
- 1/2 cup sugar
- 4 ground cardamoms
- 12 soaked almonds peeled and chopped into slivers
Instructions
- Soak the rice for an hour.
- Bring the milk to a boil, reduce the heat, and simmer, stirring occasionally until reduced to half.
- Add the soaked rice to the milk. Keep stirring occasionally till the rice softens and the milk becomes thick.
- Add the cardamom and the sugar and simmer the mixture until it reaches one-fourth of its original volume, and is thick and creamy.
- Add the condensed milk at the end and give a quick whisk
- Serve it hot in winters but in summer, cool to room temperature and refrigerate until chilled. Serve garnished with the almond slivers.
- The Kheer looked too virginal and plain, so I added some rose colour to the almonds and gave a pretty pink hue to my rice pudding.(see. I am so feminine)
- Do you like my Kheer or Rice Pudding? Then please leave your footprints on this page 🙂
Notes
You can add Condensed Milk to make a thicker, creamier Kheer.
A cup of fresh cream would make it tastier.