Ingredients
| 1/4 cup | (45 g) | long-grain Basmati rice |
| 4-5 cups | (1.2 L) | whole milk |
| 2-3 | cardamom seeds (crushed) | |
| 2 Tbsp | almonds (blanched) | |
| pinch | saffron threads | |
| 1 Tbsp | skinned pistachio nuts (chopped) | |
| 2-3 Tbsp | sugar or as desired | |
| Dried rose buds to garnish | ||
| 1 Tbsp | raisins (optional) |
Directions
- Soak saffron in 1 Tbsp of warm milk and keep aside.
- Wash and soak the rice in a bowl for 15 mins.
- Heat milk over a medium heat in a large heavy bottom pan/ kadai.
- When the milk begins to boil add rice and on low flame let it simmer gently until the rice is soft and the grains are starting to break up. Keep stirring occasionally to avoid sticking rice in the bottom of the pan.
- Cook it till the quantity of the mixture is reduced to 3/4 of its original volume.
- Now add chopped almonds, pistachio, soaked saffron, crushed cardamom, and raisins (if using), and simmer for another 3-4 minutes.
- Add the sugar and stir until completely dissolved.
- Remove the rice kheer from the heat in a serving dish and let it cool.
- Later garnish with chopped almonds and pistachio. Add some dried rose buds.
- You can serve the rice kheer either warm or chilled as you prefer.