Kheer de arroz

Ingredientes

• 2 tablespoon ghee
• 1/4 Cup white rice (short to medium size)
• 1 litre full fat milk
• 1 teaspoon green cardamom powder
• 1/2 Cup white granulated sugar or to taste
• 1/4 Cup pistachio and almonds, sliced

Modo de preparo

1. 1

   To prepare the rice kheer, rinse the rice with water 2 - 3 times or till the water runs clear. Soak the rice in enough water for 20 minutes.

2. 2

   After 20 minutes, drain all the water from the soaked rice. Transfer rice to a colander to drain all the water.

3. 3

   Heat 1 tablespoon of ghee in a heavy bottom kadhai or casserole. Add rice, saute for 3 - 5 minutes, or till the grains of rice turn translucent.

4. 4

   Add milk, cardamom powder, stir to avoid any lump formation and let it come to a boil. Reduce the heat to low, and let the milk simmer. Keep on stirring the rice at regular intervals.

5. 5

   The whole process of slow cooking the rice in the milk takes about 30 - 40 minutes on a low flame. Continuously stir the kheer while it is simmering to avoid sticking it to the bottom of the pan. Also, scrape the sides of the pan and add this layer of cream into the kheer.

6. 6

   Once the rice is cooked and the kheer is thickened, that is the signal it is ready. Add sugar, mix, and allow the kheer to simmer for 5 minutes to dissolve the sugar.

7. 7

   Meanwhile, heat the remaining ghee in a small pan. Once hot, fry the sliced pistachio, almonds, raisins, chironji for 1 minute or till slightly brown. Pour this over the prepared rice kheer.

8. 8

   Serve Rice Kheer warm or chilled garnished with saffron and dry fruits.