Tuesday, 5 February 2013

Rice Kheer


4 cups milk
1 tblspn Ghee
1/4 cup Basmathi Rice/Malabar Biryani Rice
3/4 cup Sugar
Almonds peeled and sliced
1/4 tspn Kewra Essence(Optional)
Pinch of Salt
3 Cardamom/Elaichi Pods
Saffron Strands(Garnish)


  1. Wash the rice and strain.
  2. Heat the pan and add ghee to it.Saute the rice in ghee for 3 to 4 minutes.
  3. Now pour milk into it and add salt and boil.
  4. When it boils,add sugar and keep in medium flame and cook for about 50 minutes or until the rice gets mushy.
  5. Stir continuously so that it does not get burnt.
  6. Add elaichi pods and kewra essence to it.
  7. If the kheer becomes too thick,add a little water to it and stir continuously until done.
  8. Serve in bowls garnished with sliced almonds and saffron strands.
Note:Kewra essence is added to get authentic flavor and aroma.It is completely optional.Pistachios are added while cooking to get the exact flavor.

No comments:

Post a Comment

Please feel free to comment coz your comments are my inspiration and motivation.....I would be very much obliged to read your comments and criticisms....