Rice Pudding (Kheer)

Ingredients

• 1/4 cup basmati rice 50 grams
• 1 teaspoon clarified butter (Ghee)
• 3-4 green cardamom pods
• 1 liter whole milk
• 4-5 tablespoons sugar
• 3 tablespoons chopped dry fruits (cashews and pistas)
•  1.5 teaspoons rose water (optional)
  Pinch of Saffron

Method

Step 1:Soak the rice in water for around 20 to 30 minutes. After 30 minutes, drain the rice and set aside.

Step 2: Take a heavy bottom pan and add ghee in it. Then add soaked rice. Also, add 3-4 crushed green cardamom pods.

Step 3:  Stir the mixture constantly until aromatic.

Step 4: Set the flame to medium-high and add milk in the pan.

Step 5: Stir the milk consistently to prevent burning until it comes to a boil about 10-12 minutes.

Step 6: Lower the flame once the milk has come to boil and let the kheer cook until the rice is soft and mushy, and kheer thickens for about 25 minutes. Keep stirring every 2 minutes.

Step 7: Add sugar, cashews and pistas in the mixture. Blend it.

Step 8: Remove pan from heat. Add rose water and garnish with remaining dry fruits.

Step 9: Serve it hot or cold.

Cooking Note :  You can add condensed milk to add more flavor and color to the rice pudding.