Kheer - Indian Rice Pudding

Kheer, otherwise called Indian rice pudding is most likely one of the more easier Indian desserts to prepare. Velvety and smooth in surface this smooth delicacy constantly goes down well with youngsters and grown-ups alike. It's generally made at celebrations and weddings and each district of India has their own specific method for making the kheer. The most important elements are milk and sugar. This formula, cordiality of Mama Sawhney, starts from Northern India where rice is utilized to make kheer however vermicelli can additionally be utilized. It is best served chilled!

Serves up to 8 people

Ingredients:
3/4 cup rice (basmati rice tastes the best)
4 pints milk
3/4 cup caster sugar
Pinch of saffron
1/2 tsp cardamom powder
1/4 cup raisins (optional)
For garnishing: chopped pistachios and almonds (optional)

How to prepare:

• In a pan, add the milk and cardamom powder and bring to boil. Now add the rice and saffron and reduce the heat.
• Continue to simmer on low heat, stirring from time to time to prevent the rice from sticking to the bottom of the pan.
• Simmer, stirring occasionally, until the milk is reduced by about half (this can take up to 1¼ hours).
• Add the sugar and raisins and stir well. Continue to simmer for a further 15 minutes, stirring continuously. Turn off the heat.
• Wait till it cools down and place in fridge. I always chill it overnight before I serve.
• If the kheer becomes thick, you can add some cold milk before serving and stir well.
• Garnish with chopped pistachios and almonds.