India's most popular dessert Rice Kheer, Mostly people cook it on festivals. Different ingredients are used to make Kheer but i personally like Rice Kheer and sharing my Recipe with you guys.
Preparation time: 30 min
Cook time: 40 min
Total time: 1 hour 10 min
Ingredients Required:
1. One liter milk
2. One by fourth cup basmati rice
3. Five to six tblsp sugar as required
4. Six green cardamoms or cardamoms powder
5. Fifteen to twenty almonds blanched and sliced
6. Twelve to fifteen cashews
7. One tblsp golden raisins
8. One by fourth tsp of kesar
Instructions:
1. Rinse the rice till the water run clear starch.
2. Soak rice in enough water for 30 min.
3. Heat milk and let it simmer, meanwhile drain rice then add in milk at low flame.
4. Stir and simmer the milk and let rice grain cooked.
5. Process of cooking rice in milk just take about 30-35 min on low flame.
6. Rice should cook well and Kheer also thickened somewhat.
7. Add sugar, stir and continue to stir until lumps are not formed.
8. Add almonds and cashew which are in sliced form.
9. Take cardamom in a mortal- pestle and powdered them finely, take out the peel of cardamom and keep powdered cardamom aside.
10. Cardamom also thickens your Kheer.
11. Remember to keep scraping sides and add dry milk in simmering Kheer.
12. Switch of the flame and add raisin and kesar.
13. You can serve it hot or cold.
14. Rice Kheer stays for 2-3 days in refrigerator.
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| Rice Kheer |
Preparation time: 30 min
Cook time: 40 min
Total time: 1 hour 10 min
Ingredients Required:
1. One liter milk
2. One by fourth cup basmati rice
3. Five to six tblsp sugar as required
4. Six green cardamoms or cardamoms powder
5. Fifteen to twenty almonds blanched and sliced
6. Twelve to fifteen cashews
7. One tblsp golden raisins
8. One by fourth tsp of kesar
Instructions:
1. Rinse the rice till the water run clear starch.
2. Soak rice in enough water for 30 min.
3. Heat milk and let it simmer, meanwhile drain rice then add in milk at low flame.
4. Stir and simmer the milk and let rice grain cooked.
5. Process of cooking rice in milk just take about 30-35 min on low flame.
6. Rice should cook well and Kheer also thickened somewhat.
7. Add sugar, stir and continue to stir until lumps are not formed.
8. Add almonds and cashew which are in sliced form.
9. Take cardamom in a mortal- pestle and powdered them finely, take out the peel of cardamom and keep powdered cardamom aside.
10. Cardamom also thickens your Kheer.
11. Remember to keep scraping sides and add dry milk in simmering Kheer.
12. Switch of the flame and add raisin and kesar.
13. You can serve it hot or cold.
14. Rice Kheer stays for 2-3 days in refrigerator.
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