Recipe for Rice Kheer
Kheer, also known as Payasam, is an Indian Rice pudding in which rice and milk are slow-cooked till the milk thickens and the rice softens. In addition, spices and aromatics are added to give it its unique sweet smell and flavour.
Equipment
- Cooking Pot
Ingredients
- 1 Cup Basmati Rice, soaked in water for an hour
- 1½ Lt Full Fat Milk
- 2½ Cups Sugar
- 12-15 Saffron Strands
- 1 tsp Cardamom Powder
- ½ Cups Nuts (Cashews, almonds, pistachios, etc)
- 1 Cup Water
- 3 tbsp Ghee
Instructions
- Transfer the soaked rice with 1 cup of water to a thick-bottomed cooking pot.
- Add milk. Mix and bring it to a boil on high heat.
- When it comes to a boil, reduce the heat to medium. Add saffron strands. Let it cook, stirring it from time to time.
- Add sugar, followed by cardamom powder, when the rice is completely cooked. Mix.
- Separately fry the nuts in Ghee. I used only cashews. If you wish to add raisins, fry the nuts separately on low to medium heat. Add to the Kheer.
- Garnish the Kheer with thinly chopped almonds and pistachios.