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Rice Kheer

Indian Rice pudding

This fragrant, mellow and creamy dessert often garnished with dried fruit, nuts and cardamom -- and sometimes covered with a thin film of silver (which is beaten so fine that it is digestible) is well liked and very easy to prepare.

Rice kheer otherwise known as rice pudding, is especially popular across all of India and is eaten as a dessert at home as well prepared during many religious ceremonies. It is very versatile as it can be served warm or cold. This recipe uses "cooked rice". You can make this with your left over rice.

2 cups plain cooked Basmati rice
2 cups whole Milk
1 can Condensed Milk (14 oz- Carnation or any other brand)
cup Golden Raisins
cup of unsalted Pistachios, coarsely crushed
teaspoon Cardamom powder
A pinch of saffron

In a non-stick pan mix cooked rice and milk together and heat till boiling. Now lower the heat and let it simmer till the mixture is thick in consistency. Scrape the sides and bottom of the pan frequently to prevent sticking and mash the rice while stirring. This takes about 5 minutes.

When it is thick and creamy, add the condensed milk, cardamom, raisins and pistachios and cook further till it has again reached a thick consistency. Add extra sugar according to your sweet tooth. 

Easy Step: You may also cook in the microwave for between 5- 10 minutes watching it in case it overflows. If you use the microwave, open every 3 minutes to let out steam. If you feel that it is too thick add milk to liquefy.

Garnish with a few raisins and pistachios. This can be served hot or cold.

Note : The Kheer mixture will thicken as it cools. You will have to adjust the Kheer consistency as desired.



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