We are thrilled at the amount of appreciation, support, and encouragement we have received from our blog and FaceBook followers. This support has allowed us to come this far, and we are thankful for that.
We started this blog with an eggless chocolate mousse recipe, and we've come this far. Today, to celebrate our first anniversary, we are sharing our signature rice kheer recipe. This recipe has been edited throughout the years, and now we will share it at its perfection.
Ingredients:
1/4 cup basmati rice
5 cups + 2 tablespoons whole milk (separated)
1/4 cup sugar
1/2 teaspoon green cardamom powder
4-5 strands of saffron strands
1 tablespoon ghee
handful of chopped almonds (optional)
Instructions:
Wash rice twice with water and drain.
Heat 2 tablespoons of milk in a cup and soak the saffron strands. Keep it aside.
In a heavy bottom pan, heat ghee and sauté rice for a few minutes on medium low heat.
Add milk and soaked saffron to the rice and stir well.
Let the milk boil and then cook the kheer on low heat for 30-40 minutes or until desired consistency is reached.
Turn off the heat and let the kheer come to room temperature .
Add in sugar and green cardamom powder.
Garnish it with chopped almonds or pistachios.
Enjoy kheer warm or cold.
Notes:
Kheer should be cooked in a heavy-bottom pan.
While sautéing rice with ghee make sure the rice does not stick to the bottom of pan.
While the milk and rice are cooking, be sure to stir occasionally.
Add the sugar after the kheer has cooled completely.
Keep in mind that the kheer will get thicker as it cools.
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