Rice Kheer

Rice Kheer is a quick and easy dessert recipe and does not demand much cooking skills. 

This is one of the most popular kheer recipes in North India.

Ingredients

Whole Milk – 1 ltr

Basmati Rice – 1/4 cup

Sugar – 1 cup

Cardamom Powder – 2 tsp

Saffron – a pinch

Rose water - 1 tsp

Sliced Almonds – 5 tsp

Chopped Cashews – 5 tsp

Raisin – 2 tsp

Ghee – ¼ cup

Method

Rinse & soak basmati rice for 30 min. Heat milk in a sauce pan and let it come to a boil.

Drain the rice and add it to the simmering milk. Then add sugar and on a low flame let the rice cook in the milk.

In a pan, add half amount of ghee and add almonds, cashews and raisin. Then fry well and keep it aside. 
Add the remaining ghee in the same pan and heat. Now add 3 tsp cooked basmati rice and saute it.
You can serve after refrigerated the rice kheer few min. Let it cool for 10 min.

In a blender, add the half of almonds, cashews and sauteed rice then grind it as a fine paste with little milk.

Once the rice is more than halfway done, add the saffron, cardamom powder, rose water, blanched & peeled sliced almonds, and chopped cashews. Stir it.

Add the ground paste (rice and nuts) into it and mix well.When the rice has cooked completely and the kheer has thickened to the desired consistency.
Now switch off the flame and add raisins. Pour the rice kheer in individual serving bowls. 
If you wish you can refrigerate for at least more than 1 hour.