Kheer
Author: Kalpana Gajjar
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup uncooked basmati rice
- 2 cups whole milk
- ½ cup sweetened condensed milk
- 1 to 2 teaspoons sugar, if needed
- 1 teaspoon ground cardamom
- 1 tablespoon slivered almonds, for garnish
- 1 tablespoon unsalted pistachios, finely chopped, for garnish
- Rinse rice with water until water is clear. Let excess water drain and set aside.
- In a non-stick medium pot or a Dutch oven bring milk to a boil on medium heat, 7 to 8 minutes. Stir in between so that milk does not boil over.
- Add rice and immediately stir to keep rice kernels separate. Let rice cook until tender, 15 to 20 minutes, stirring in between.
- Once rice is cooked add condensed milk and let kheer cook for 10 more minutes to make it creamy, stirring frequently.
- Add more sugar if needed. Off heat add cardamom and mix. Garnish with almonds and pistachio before serving. Can be served warm or chilled.
Recipe by Lovely Masala at http://www.lovelymasala.com/doodh-pak/
3.5.3251