Rice kheer

BY WHISKAFFAIR

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Rinse uncooked short-grain starchy rice with water 2-3 times and soak it in ½ cup water for 30 minutes.

STEP 1

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Heat whole (full-fat) milk in a heavy bottom pan over medium-high heat.

STEP 2

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Drain the water from the rice and add it to the pan along with strands of saffron, raisins, and grated dry coconut.

STEP 3

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Cook uncovered on low heat until the rice is cooked and the kheer is thickened. While cooking, keep mashing the rice with the back of the ladle.

STEP 4

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Once the kheer has thickened, stir in granulated sugar and cardamom powder and cook for a minute.

STEP 5

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Garnish with almond and cashew nut slivers and dried rose petals and serve hot or chilled.

STEP 6

RICE KHEER IS READY!