Ingredients:

4 cups full cream milk

1 cup basmati rice

2-5 cups sugar (or as required)

cardamom powder

1 teaspoon saffron

50g sliced almonds

50g cashews

Method:

Rinse the rice until the water runs clear of the starch, then soak for 30 mins

Heat milk and let it come to a boil

Drain the rice and add to the milk - reduce to low heat

Let the milk simmer and cook the rice for 40-45 mins. Stir occasionally to prevent burning, scraping the dried milk on the sides of the pan back into the mixture

When the rice is about 3/4 cooked, add the nuts, cardamom, and saffron. 

Kheer can be served hot, warm, or cold. It will keep in the refrigerator for a few days.  

A huge thank you to Mili and everyone at Culinary Tales for sharing their stories and this recipe

A huge thank you to Mili and everyone at Culinary Tales for sharing their stories and this recipe

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