Page 8 - AM holiday recipes_2021_sm

Indian Rice Pudding

(continued)

After the milk begins to boil, drain all the water from the Again mix and continue to cook on a low flame till the
rice and add it to the hot boiling milk. Mix very well. rice kheer thickens and the rice grains have completely

Simmer and cook rice on a low heat. No need to cover cooked.
the pan when the rice is cooking. Switch off the heat when the rice grains are completely
Cook the rice grains till they are 50% done or cooked. The kheer will also thicken. On cooling rice,

half-cooked. kheer thickens more. Scrape milk solids from sides and
Then add sugar and salt to the milk and mix. You can add to kheer.
add more or less according to your preferences. Lastly add 1 tablespoon golden raisins.

Continue to cook rice on a low to medium-low heat. Do Pour the kheer into individual serving bowls. You can
stir at intervals. Simmer till the rice is almost cooked. serve the rice kheer hot, warm, or chilled. Refrigerate
leftover rice kheer in a closed container and eat it in 1 to
Flavoring the Kheer 2 days.

1
Then add teaspoon cardamom powder. Add You can enjoy it cold or warm it before serving. If the
2
blanched and peeled sliced almonds and chopped kheer has become very thick, then add a splash of milk
cashews and sliced pistachios. Mix well. and reheat it until warm.

Then add the saffron-infused milk.