Rice Kheer (Rice Pudding)

Ingredients

1/4 cup rice, 50 grams
1 teaspoon ghee
3-4 green cardamom pods, slightly crushed
1 litre milk
4-5 tablespoons sugar, befits style
3 tablespoons cut nuts, I used cut cashews & almonds
1.5 teaspoons essence, optional

Instructions

• Step 1

Rinse the rice till water turns clear. Then soak the rice in enough water for twenty to half-hour. Once half-hour are up, drain the rice using a strainer and put aside.

• Step 2

Heat a significant bottom pan on medium heat. Then add one teaspoon of ghee thereto and so add the soaked & drained rice. also add 3-4 crushed green cardamom pods.

• Step 3

Toss the rice with the ghee and cardamom for one to two minutes, stirring constantly till aromatic.

Then add the milk to the pan and stir well. Set heat to medium-high.

• Step 4

Let the milk return to a boil, this may take around 10-12 minutes. Stir in between in order that milk does not stuck to the lowest of the pan.

• Step 5

Once the milk has return to a boil, lower the warmth to low and let the kheer cook for around twenty five minutes on low heat. Stir each two minutes just about. The milk will scale back considerably when twenty five minutes and also the kheer would look thick and also the rice are fully cooked . If you would like super thick kheer, cook for fifteen additional minutes at now.

• Step 6

Add within the sugar and blend. additionally add within the nuts.

• Step 7

Cook the kheer for five additional minutes when adding the sugar and nuts. The sugar should dissolve fully. don't be concerned if your kheer does not look terribly thick at now. it'll still thicken because it cools down.

• Step 8

Remove pan from heat. Stir in essence (if using). Garnish with additional nuts and serve kheer heat or chilled. i like mine chilled and serve it when chilling it within the white goods for four to five hours.