Rice Kheer – Chawal ka Kheer

Wish u all a very Happy New Year!! Its been quite some time since I disappeared from here. Was very busy with Chotu during the holidays.. Hope u all had a wonderful holiday too. So to begin this year with a sweet note, here I am with this Rice Kheer post which I made for a get-together recently. This is an easy and creamy dessert that can be served hot or cold, with just a few simple ingredients!!

Now to the recipe…

[Preparation Time-5 mins : Cooking Time-40 mins]

Ingredients:

• Basmati Rice – 1/4 cup
• Milk – 1 litre
• Sugar – 1/4 cup
• Cardamom powder – a generous pinch
• Ghee – 1 tbsp
• Cashew – 8 to 10

Method:

• Take milk in a heavy bottom pan and boil it. Meanwhile rinse basmati rice once. Add it to the milk. Once it comes to a boil, reduce the flame. Let it boil slowly for about 25 – 30 mins (stir often to avoid burning at the bottom) By this time the rice will get cooked well and the milk will be thick and creamy. Now add sugar and mix well.

• After adding sugar, the kheer will dilute a bit. Continue to boil in low-medium flame. Add cardamom powder and mix well. Meanwhile in a pan heat ghee and roast the cashews(I just broke the cashews into small bits) until golden brown. Transfer this to the rice kheer and mix. Switch off the flame.

Thats it!! Rich and creamy Rice Kheer is ready!!

Serve hot or cold!!

Tips:

• Use a heavy bottom pan to make this Rice Kheer. I used my pressure cooker.
• Instead of boiling, u can pressure cook rice and milk (may be with just half cup), mash it and later add the rest of the milk + sugar. Boil it over low-medium heat until it turns thick and creamy. Finally add cardamom powder and roasted cashews.
• I prefer the boiling method as it turns out more rich and creamy.
• U can add a pinch of saffron strands soaked in warm milk for a different flavour.
• Adjust sugar according to your taste buds. The above measurements is medium sweet.
• I would insist to use basmati rice as it gives a nice flavour to the Rice Kheer.