Kheer
A home-style recipe for Kheer. Serves 4–6, ready in about 55 minutes.
Ingredients
- ½ cup (100 g) rice, washed and soaked for 30 minutes
- 6 cups (1½ litres) full-cream milk
- ½ cup (100 g) sugar
- 4 green cardamoms, crushed
- Chopped almonds or pistachios, to decorate (optional)
Missing something?
- No rice? Use any other rice, or broken rice (cooks faster).
- No milk? Use milk powder mixed with water, or diluted tinned milk.
- No sugar? Use jaggery (gur) or honey, added gradually.
Method
- Drain the rice and crush it lightly with your hand or a rolling pin, so it breaks into smaller bits.
- Bring the milk to a boil in a heavy pot. Add the rice and cardamom.
- Simmer on low heat for 35–40 minutes, stirring often and scraping the bottom, until the rice is very soft and the kheer is thick and creamy.
- Add the sugar and cook for 5 minutes more.
- Serve warm or chilled, topped with the nuts. It thickens as it cools.
Tip: The time doesn't include soaking the rice.