Kheer (Authentic Indian Rice Pudding) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) basmati rice (rinsed) |
2 teaspoon(s) butter |
1 tablespoon(s) cardamom powder |
2 tablespoon(s) crushed almonds |
2 tablespoon(s) crushed pistachios |
1 tablespoon(s) saffron |
1/4 cup(s) white sugar |
4 cup(s) whole milk (no substitutions) |
Directions:
1. Wash rice until water runs clear; set aside
2. Melt butter inside a deep frying pan; medium/high heat
3. Add the rice to the pan and fry for 2-3 minutes stiring constantly with a spatula
4. Add the milk and bring to a boil
5. Reduce to medium heat and simmer for 30 minutes stirring constantly so that the milk does not burn
6. add the saffron, cardamom, almonds, and pistachios and simmer for another 3 minutes
7. remove from heat and let cool; Kheer will thicken as it cools
8. Kheer can be served warm or cold...I prefer to refrigerate and serve with a few crushed pistachios on top
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