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Monday, 12 June 2017

how to prepare kheer - India rice pudding


1.    8 tablespoon of  jasmine rice
2.    3 tablespoon of unsalted butter
3.    1 teaspoon of  lightly crushed saffron
4.    1 teaspoon of  ground cardamom
5.    8 cups of milk
6.    8 tablespoon of light brown sugar
7.    1⁄2 cup slivered almonds, toasted
8.    1⁄2 cup thinly sliced pistachios
1.    Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly.
2.    Heat butter in a 10" skillet over medium heat; 
3.    Add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. 
4.    Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes.
5.    Add brown sugar ( or jaggary), almonds, and half of the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. 
6.    Transfer to a serving bowl, and garnish with remaining pistachios before serving.

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