Rice Kheer


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Rice kheer is a traditional favourite all across india, especially in the south, where it is one of the most preferred options for weddings and special occasions. Traditionally, the milk and rice are simmered for a long time till the rice is cooked and the milk turns a pinkish hue with a rich aroma, texture and flavour. However, these days rice kheer can be made quickly with cooked rice and condensed milk. While this version is flavoured simply with cardamom powder, you can also dissolve a few strands of saffron in it. The garnishing also provides leeway for imagination with several options like dry fruits, nuts, finely-chopped fresh fruits or even sweet boondi made using coloured batter.

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Makes 4 servings
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  1. Mix together the rice, milk and condensed milk in a broad non-stick pan and simmer on a flame, stirring continuously, for about 10 minutes.
  2. Add the sugar, cardamom powder and ghee and mix well till the sugar has dissolved.
  3. Serve hot.

  1. The rice should be over cooked to get a more creamy texture for the kheer.
  3. Use 4 to 6 sachets of artificial sweetner, instead of the sugar.
RECIPE SOURCE : MithaiBuy this cookbook
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