kheer
To put it simply, kheer is a rice pudding to put it simply. The richness and the creaminess keeps me going back for more. I enjoy it cold but in some places, you can also find it served warm.
*serves 2*
500ml milk
⅛ cup rice. soak in hot water for 10-15 mins while the milk boils.
⅛ cup sugar
pinch saffron
pinch cardamon powder
handful of slivered almonds
In a heavy bottom sauce pan bring milk to a boil on high heat while stirring occasionally ensuring that nothing sticks to the bottom. Meanwhile, soak rice in hot water. Once the milk comes to a boil, lower the heat completely. Allow the milk to simmer for 15 minutes. If using whole milk, simmer for 12 minutes instead. At the final 2 minutes of your simmer mark, add the sugar and stir to combine.
Now wash rice in water 3 times. Drain water completely & add it to the milk. At this moment, also add saffron. Give it all a good stir and allow to simmer on low for another 10 to 15 minutes while stirring occasionally. Kheer is ready when the rice is cooked through and the when the milk has thickened. Check for this by coating a rubber spatula / a wooden spoon with milk and swiping your finger across it. If a trail is left behind, the milk is thick enough! Lastly, stir in almonds and cardamom powder.