Rice Kheer is the most popular dessert in the northern parts of India. However, these days it is common in almost all parts of India, with slight differences in the method of cooking. In Punjab, kheer is cooked for much longer time on a very slow heat and thus it tastes awesome.
- 1 lt full cream milk
- 1/2 cup rice (Washed & soaked for half an hour)
- 1/2 cup mixed dry fruits, chopped (raisins,almonds, cashew etc.)
- 1 tsp cardamom powder
- Sugar to taste
NOTE : Keep aside 1/4 tsp of cardamom powder & 1/4 cup of dry fruits for garnishing.
- Pour the milk in a heavy bottom pan and boil it at high flame. When it starts boiling, lower the heat.
- Add presoaked rice, let it cook on low heat for about 40 minutes. After every 5 minutes keep stirring so that it does not get burnt at the bottom.
- After 40 minutes, milk will reduce to just half of the quantity. (If you do not want kheer to be too thick, add more milk and boil for 5 minutes).
- Add cardamom powder, dry fruits and sugar and mix well.
- Remove the kheer to the serving dish. Garnish with cardamom powder & the remaining dry fruits.