Basmati rice kheer Recipe

Cooking Directions

• STEP 1.Wash the basmati rice and soak it in water for 30 minutes. Drain the water.
• STEP 2.In a heavy-bottomed pan, bring the milk to a boil.
• STEP 3.Add the soaked and drained rice to the boiling milk and cook on low heat, stirring occasionally.
• STEP 4.Once the rice is cooked and the kheer has thickened, add sugar, cardamom powder, and saffron strands. Mix well.
• STEP 5.Continue to cook for a few more minutes until the sugar is dissolved and the kheer reaches the desired consistency.
• STEP 6.Remove from heat and garnish with chopped nuts and saffron strands.
• STEP 7.Serve warm or chilled.

Cooking Tips

• Use good quality basmati rice for the best flavor and texture.
• You can add a few strands of saffron to warm milk and then add it to the kheer for a more pronounced saffron flavor.
• If the kheer becomes too thick upon cooling, you can add a little warm milk to adjust the consistency.

Storage and Serving

• Leftover kheer can be stored in the refrigerator for up to 2 days.
• Reheat the kheer before serving, adding a little milk if needed.
• Serve warm or chilled, garnished with chopped nuts and saffron strands.