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Rice Kheer

Rice Kheer


• 1/2 cup basmati rice

• 1 liter whole milk

• 1/2 cup sugar (adjust to taste)

• 4-5 green cardamom pods

• 1/4 teaspoon ground cardamom powder

• A pinch of saffron strands (optional)

• 2 tablespoons chopped nuts (almonds,

• cashews, pistachios)

1 tablespoon raisins (optional)

• 1 tablespoon ghee (clarified butter)

Silvered almonds and pistachios for garnish


1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.

3. Once the milk comes to a boil, add the rinsed basmati rice. Stir well and reduce the heat to low.

4. Simmer the milk and rice mixture on low heat, stirring occasionally, until the rice is cooked and the mixture thickens, about 30-40 minutes.

5, While the kheer is cooking, crush the green cardamom pods using a mortar and pestle to release the seeds. Remove the husks and grind the seeds into a fine powder.

6, Once the rice is cooked and the mixture has thickened, add the sugar, ground cardamom powder, and saffron strands (if using). Stir well to combine.

7. In a separate small pan, heat the ghee over medium heat. Add the chopped nuts and raisins (if using) and sauté until the nuts turn golden brown and the raisins plump up.

8. Pour the ghee, nuts, and raisins into the kheer and stir well.
9. Continue to simmer the kheer for another 5-10 minutes until it reaches the desired
consistency. Keep in mind that it will thicken further as it cools.

10.Once the kheer is ready, remove it from the heat and let it cool slightly.

11. Garnish the Rice Kheer with silvered almonds and pistachios.
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