Ingredients:

• 1/4 cup rice (preferably basmati or any short-grain rice)
• 4 cups full-fat milk
• 1/4 cup sugar (adjust to taste)
• 2 tbsp ghee (clarified butter)
• 4-5 cardamom pods (crushed)
• 10-12 cashews (chopped)
• 10-12 almonds (sliced)
• A pinch of saffron strands (optional)
• 1 tbsp raisins (optional)
• 1-2 tbsp rose water or kewra water (optional, for fragrance)

Instructions:

1. Rinse the Rice:
   • Wash the rice thoroughly in water to remove any excess starch. Drain and set aside.
2. Cook the Rice:
   • In a heavy-bottomed pan, heat 2 tbsp ghee. Add the rinsed rice and sauté for 2-3 minutes, ensuring the rice is well-coated with ghee.
3. Add Milk:
   • Add the milk to the rice and bring it to a boil over medium heat. Once it starts boiling, reduce the heat to low and simmer. Stir occasionally to prevent the milk from sticking to the bottom.
4. Cook the Rice:
   • Let the rice simmer in the milk for about 20-25 minutes until the rice is soft and the milk has thickened. Stir frequently to avoid burning.
5. Add Sugar and Cardamom:
   • Once the rice is cooked, add the sugar and crushed cardamom pods. Stir well until the sugar dissolves completely.
6. Add Nuts and Dry Fruits:
   • In a small pan, heat the remaining ghee and fry the cashews, almonds, and raisins until golden. Add them to the kheer.
7. Saffron and Fragrance:
   • If using saffron, soak the strands in a tablespoon of warm milk for a few minutes and add it to the kheer. For extra fragrance, you can also add a teaspoon of rose water or kewra water.
8. Simmer and Serve:
   • Let the kheer simmer for another 5-10 minutes until it reaches a creamy consistency. Turn off the heat.
9. Serve:
   • Rice Kheer can be served either warm or chilled. Garnish with additional chopped nuts and serve!

Enjoy this creamy, flavorful Rice Kheer for festivals, special occasions, or as a comforting dessert!

Rice Kheer

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m