Rice kheer is one of the few Indian desserts that my daughter likes, she likes it the way it's done in a nearby Indian restaurant (back in the US). I had wanted to make this at home but had been putting it off, thinking that it would be a very time consuming task. But then, I made it for her, last month on her birthday, it came out very well and I was wrong, it was not at all difficult to make. I would definitely do this again and again..
Need To Have
- Basmati Rice - 1/2 cup
- Milk - 4 cups
- Sugar - 6 tablespoons
- Cardamom - 3 crushed
Wash and cook the basmati rice in the 4 cups of milk. Once it starts boiling, reduce the heat and cook till the rice is cooked well, stirring in between so that it doesn't stick to the bottom of the vessel. When the rice is cooked completely, mash it slightly and switch off the stove. Now, add the sugar and the cardamom powder and mix it well. Serve it chilled. See to that the final consistency is not too thick, add little more milk or some water if needed, so that it does not become a thick mass after you refrigerate it.
You can use slightly broken rice for this, so you need not mash at the end.
Important, that you add the sugar after switching off the stove, otherwise, you will not get the pure white color, it will become a light cream color, if sugar gets cooked.
Use a heavy bottom vessel like a pressure pan.