Rice kheer or Chawal ki kheer is a traditional Indian rice pudding which is quite easy to put together and makes for a great dessert.
Heat milk in a pan.
When it comes to a boil, add rice, saffron, raisins, cardamom powder and grated coconut.
Cook on low heat till kheer thickens.
Keep stirring in between.
It will take 45 minutes to an hour for the kheer to thicken.
Add sugar and cook for a minute.
Garnish with slivers of almonds and pistachios.
Serve hot or chilled.
Use a short grain sticky rice to make kheer.
Use full fat milk to make the kheer.
You can skip adding saffron if you wish to.
Soaking the rice is very important so do not miss this step.
Cook the kheer on low heat and in a heavy bottom pan.
Keep stirring after regular intervals. Make sure the malai doesn't get stuck at the corners of the pan. It should combine with the rice and milk and regular stirring will make sure of that.
You can fry the dry fruits in little ghee before adding them in the kheer. It will give a different flavour.