Kheer Rice Pudding

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1/4 cup short-grained rice
1 tablespoon butter
4 cups whole milk
1/4 cup sugar
6 Saffron threads
1 pinch Cardamom
1 1/2 tablespoons almonds
1 1/2 tablespoon pistachios


Wash rice, changing water until the it appears clear.
Melt the butter in a frying pan on medium-high heat. Use a non-stick frying pan to keep milk from burning to the bottom of the pan.
Add the rice and stir-fry for 2 minutes.
Add the milk, bring to a boil, turn heat to medium, and cook for about half an hour until the rice is tender but not mushy and the milk is creamy and reduced to about half. Stir often to keep the milk from burning.
Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for two or three more minutes. Stir occasionally. Reserve a few pistachios for garnish.
Turn off the heat. As kheer cools down it will become thicker in texture.
Garnish with reserved pistachios. Kheer can be served chilled or warm. If served cold, add another tbsp of sugar to the recipe.

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