Tuesday, January 19, 2010


Butter – 1/2 tsp
Raw Rice – 1/4 cup ( Small grains rice preferable )
Milk – 4 cups
Saffron – 1 pinch
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp
Almond – 1 tbsp
Pistachio – 1 tbsp
In a wide open heavy bottom pan, add butter and fry rice for about a min till it becomes golden brown.
Add the milk and allow it to boil. Stir often till it boils as it might burn the bottom.
After it starts boiling, allow it to boil for 30 min in the low-medium flame. Keep stirring occasionally and make sure bottom is not burnt as it spoils the taste of the Kheer.
Add a tsp of sugar, saffron & grind them in mortar and make it to a fine powder.
Add sugar, cardamom powder and let it boil for 3 minutes.
Add powdered Saffron and mix well. It gives a nice peach color to the Rice Kheer.
Add the nuts to the kheer.

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