Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron.
1⁄4 Cup (4 tbs)
4 Cup (64 tbs)
1⁄4 Cup (4 tbs) (or adjust to taste)
2 Tablespoon, sliced
1 Tablespoon, sliced
Use a non-stick frying pan to make kheer.
Wash rice, changing water until the water appears clear.
Melt the butter in a frying pan on medium heat.
Add the rice and stir-fry for 2 minutes.
Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
Turn off the heat.
As kheer cools of will become thicker in texture.
Kheer can be served chilled or warm.
Kheer is an Indian version of rice pudding that has a lot of magic going on in there. It is so good that that the making of this dish is broken down in such simple steps in this video by Manjula. I am big fan of saffron and love it when it gives that extra something to the Kheer. Dig in!