Rice Kheer
Kheer, the creamy, milky and the most delicious rice pudding prepared all over in India.
Ingredients:
Milk - 1½ litres
Basmati rice - 3/4 cup
Milk powder - 6 tbsp (heaped)
Warm water - 1 cup
Badam and pista - few (shredded)
Cardamoms - 4 (powdered)
Cooking time 35 mins.
Method:
Soak rice in water for one hour. Grind 3 tbsp of soaked rice to a smooth paste and keep aside. Pour the milk in the cooking pan (without cooking plate) and add the rice after draining the water. Stir well. Add cardamom. Cover with the lid and press the switch to “cooking”. When the milk starts boiling, push the switch manually to “keep warm”. After 25 minutes, add sugar, rice paste and milk powder dissolved in warm water. Mix well and press the switch to “cooking”. Let the mixture boil for 2-3 minutes. Switch off and serve garnished with shredded badam and pista.
Note:
1. ½ tin sweetened condensed milk can be used instead of milk powder paste. In this case omit or decrease sugar.
2. Do not open the lid while the rice is cooking in ”keep warm” mode.
Nice write. I am impressed from this
great share! thanks!
Well written article… Keep it up!
Why is this not on the recipe website – you should request a relocation – I wish I would have been on Triond about 3 months ago when I was searching all over the place for a good kheer recipe, tried to make my own and it didn’t come out so well – maybe I’ll try this one … thanks for sharing.
great share
RATING
5
What are badam and pista and where can I find them? This sounds very tasty.
yummy