Rice Kheer
Ingredients
- Rice, 1/4 cup
- 6 cups milk
- Sugar, 1/4 cup
- 1 teaspoon clarified butter or ghee
- 10 cashew or kaju (halves)
- 2 tbsp. of raisins or kishmish
- 1/4 tsp. powdered cardamom
Instructions
- The first step is to stir and boil 5 cups of milk in a big kadai.
- Stir well after adding the soaked rice.
- Rice should be thoroughly cooked after 15 minutes of simmering and cooking.
- To make the kheer creamy, slightly mashing the rice is required.
- Add 1 cup of milk now, then adjust consistency.
- Additionally, stir well after adding 1/4 cup sugar.
- Boil the kheer for 3 minutes, or until it turns creamy and the sugar is completely dissolved.
- Pour the roasted nuts and 1/4 teaspoon cardamom powder over the kheer. mix well.
Rice kheer can be stored in the refrigerator for up to a week. Finally, rice kheer is delicious both hot and cold and keeps for a week in the refrigerator. Delicious both hot and cold.
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