Rice kheer recipe

RICE KHEER RECIPE

INGREDIENTS

Cooked basmati rice – 1 cup [you can even use left over cooked rice of any good quality]
Milk – 3 to 4 cup
Sugar – 3 to 4 tbsp or as per taste
Milkmaid – 2 tbsp
Pinch of salt
Green cardamom pwdr – ½ tsp

METHOD

Boil the milk with rice in a non-stick pan on low flame.

Add sugar after 10 mins.

Keep boiling ,by continuously stirring inbetween.

Add the elaichi pwdr and boil till the kheer thickens or reduces to half the quantity [till the consistency you want ]

It may take 30 – 40 mins.

Serve hot or chilled.

SECRET TIP FOR PINK COLOUR –

**** Heat 2 tsp of ghee in a small nonstick pan. Add 4 tsp of sugar. When it starts bubbling and changes colour immediately add it to the kheer.

NOTES

Use full cream milk.
Keep stirring so that it does not burn at the bottom.
It has to be cooked on very low flame, though time consuming but the kheer tastes delicious.
You can add saffron soaked in milk.
You can also add kewra or rose water.
Don’t add sugar in the beginning or it might stop the cooking process.
It tastes better without dry fruits .
If you want you can add badam soaked in hot water, deskinned and thinly sliced.
You can also use raw rice [100 gms of raw rice – 1 litre milk]
Add sugar as per your taste.
You can use more of condensed milk and reduce the quantity of sugar.
You can also use crumbled khoya to reduce the cooking time,as the kheer thickens fast.
You can also add few tsp of custard powder mixed in milk to thicken the kheer.
Instead of rice use sevai.

FOR MORE RECIPES CLICK ON THE NAMES BELOW:-