How to make Rice Kheer

Rice kheer is a traditional favourite all across india, especially in the south, where it is one of the most preferred options for weddings and special occasions. Traditionally, the milk and rice are simmered for a long time till the rice is cooked and the milk turns a pinkish hue with a rich aroma, texture and flavour. However, these days rice kheer can be made quickly with cooked rice and condensed milk. While this version is flavoured simply with cardamom powder, you can also dissolve a few strands of saffron in it. The garnishing also provides leeway for imagination with several options like dry fruits, nuts, finely-chopped fresh fruits or even sweet boondi made using coloured batter.

Ingredients:

•     1/4 cup short/medium grained rice
•     4 cups whole milk (go for low fat only if absolutely necessary)
•     sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
•     pinch of saffron
•     1/4 tsp cardamom powder
•     1-2 tbsp nuts ( I used almonds, pistachios and cashews)
•     4-5 raisins (or more if you like it)
•     1 tsp Ghee (preferred more than butter)

Method:

• In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
• In the same pan, roast the rice for 2-3 minutes in low heat.
• Now add the milk. Increase the heat to med-high and let it come to a boil
• Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.

Tips:

•     The rice should be over cooked to get a more creamy texture for the kheer.
•     VARIATION : RICE KHEER (SUGAR FREE)
•     Use 4 to 6 sachets of artificial sweetner, instead of the sugar.