Wednesday, 29 May 2013

Rice Kheer

Rice Kheer


  1. 1/2 (half) cup medium grained soak rice (basmati)
  2. 2 ltr milk
  3. 1 cup sugar crumbs
  4. 1 tbsp ghee/ butter
  5. 8-10 cashew nuts
  6. 10-12 raisins
  7. 2 bay leaf
  8. 5-6 green cardamom crushed


  • Soak the rice for half an hour and drain the excess water.
  • Add ghee into the rice.
  • Mix well and keep aside.
  • Now take a large bottomed vessel and pour milk.
  • Put the vessel on medium heat.
  • Add bay leaf and let it come to boil.
  • Stir carefully and not to let the milk burn.
  • Add rice and stir well.
  • Reduce the heat to low.
  • Stir constantly so that rice not stick to bottom.
  • When the rice has cooked soft and milk has reduce then add sugar.
  • Keep stirring.
  • Cook until the milk has reduce half.
  • Add few cashew nuts and raisins.
  •  Remove the vessel from heat.
  •  This total process takes 25-30 minutes.
  • Garnish with cashew nuts and raisins.
         Serve when cool


             Rice has cooked soft, not mushy so take care. Do not over cook. 
             Use non stick cooking vessel.


Related Posts Plugin for WordPress, Blogger...