- 1/4 cup rice, soaked
- 1 litre whole milk
- 5-6 cardamom pods
- 10 tbsp sugar
- 1/4-1/2 cup cream
Boil your rice until it is mushy – this is at least 10 minutes of active boiling
While that happens use a wide bottomed steel pot (NOT NON STICK) to bring your milk to a simmer
Lightly bruise the cardamom pods and add them to the milk, keep the temperature low,
Once the rice is mushy, drain most of the water and then mash it up thoroughly on a plate with a fork
Add to the milk mixture along with the sugar. Mix well.
Cook on low – a gentle simmer for an hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then to check.
The kheer will cook down quite a bit in this time, add 1/4 cup of the cream you are using and taste – add more sugar or cream if desired
Serve garnished with nuts or plain.
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