kheer

Desserts

Kheer

If your kheer isn’t as thick as you’d like, let it simmer a little longer so the rice releases more starch. You can also mash some of the rice with the back of your cooking spoon. If it’s already cooled and seems too thin, just reheat it on low, stirring often, and it’ll thicken up as it warms.

Ingredients

1 green cardamom pod
6 cups whole milk
1/4 cup water
1/2 cup uncooked basmati rice, rinsed
1/3 cup sugar
1/4 teaspoon salt
1/2 cup each chopped almonds, pistachios and cashews
1/3 cup golden raisins
1/4 teaspoon rose water, optional

Directions

Place cardamom pod in a spice grinder; grind into a powder. Set aside.
In a large saucepan or pot, bring whole milk and water to a boil. Add rice; reduce heat to a low simmer. Cook, until rice begins to soften, 20-25 minutes, stirring frequently. Stir in sugar, cardamom and salt. Cook another 10-15 minutes or until rice is al dente and the liquid has thickened. Stir in nuts, raisins and if desired, rose water; cook until raisins are plump, about 5 minutes longer.