Rice Kheer
Prep Time
Cooking Mode
¼ cup Chalo Basmati Rice
4 cups whole milk
5-6 tbsp raw sugar or granulated sugar
3 green cardamom pods (pulverized in mortar and pestle or ½ tsp green cardamom powder)
Pinch salt
12-14 saffron threads or 1 pinch saffron threads
2 tbsp Compliments Slivered Almonds
2 tbsp chopped Compliments Unsalted Roasted Cashews
2 tbsp chopped roasted unsalted pistachios
1 tbsp Compliments Golden Raisins
1 ½ tsp rose water (optional)
¼ cup Chalo Basmati Rice
4 cups whole milk
5-6 tbsp raw sugar or granulated sugar
3 green cardamom pods (pulverized in mortar and pestle or ½ tsp green cardamom powder)
Pinch salt
12-14 saffron threads or 1 pinch saffron threads
2 tbsp Compliments Slivered Almonds
2 tbsp chopped Compliments Unsalted Roasted Cashews
2 tbsp chopped roasted unsalted pistachios
1 tbsp Compliments Golden Raisins
1 ½ tsp rose water (optional)
Directions
1Add rice to a bowl and fill with cold water; drain through a fine-mesh sieve and repeat until the water runs clear. Soak the rice in cold water for 20 to 30 minutes. Drain in a fine-mesh sieve.
2Meanwhile, add 1/3 cup water and the milk to a pot over medium heat and bring to a boil, stirring to prevent browning on the bottom of the pan. Remove 2 tbsp of the milk to a small bowl; sprinkle in saffron to bloom.
3Drain the rice and stir into the milk. Cook, stirring occasionally until the rice is cooked, 40 to 50 minutes. Stir in sugar, cardamom, and salt; cook, stirring until the rice is mushy, 10 to 15 minutes.
4Add almonds, cashews and pistachios; stir in the saffron milk mixture. Cook on low heat until the rice mixture is thick, about 5 minutes.
5To serve, stir in raisins and rose water (if using).
Disclaimer
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Personal Note
Personal Note
