Ingredients
For 4 persons
Prep: 5 min/ Cooking: 35 min
- 1/4th cup short grain rice (washed and drained)
- 1 cup of condensed milk
- 1 cup of condensed milk
- 4 cups milk
- 4 cardamom seeds (crushed)
- 1 tbsp almonds (blanched silvered)
- A pinch of saffron threads, soaked in a little hot milk
- 1 tbsp skinned pistachio nuts (chopped), optional
- 1 tbsp raisins (optional)
- 1 tbsp sugar or as desired
- 4 cardamom seeds (crushed)
- 1 tbsp almonds (blanched silvered)
- A pinch of saffron threads, soaked in a little hot milk
- 1 tbsp skinned pistachio nuts (chopped), optional
- 1 tbsp raisins (optional)
- 1 tbsp sugar or as desired
- Yellow food colouring (optional)
- A pinch of salt
Method
- Wash the rice. Discard the water and put it along with milk and cardamom onto a pan. Bring to boil and simmer gently until the rice is soft and tender (about 25 min).
- Add saffron, raisins and condensed milk and sugar. Simmer for another 10 minutes. Keep stiring so it does not stick.
- Remove the rice kheer from heat and serve either warm or chilled. Sprinkle finely chopped almond and pistachio.
