Rice Pudding/Kheer

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 litre full fat organic milk
• ¼ cup basmati rice
• 5 to 6 tbsp sugar or as required
• 6 green cardamoms/hari elaichi, powdered
• a pinch of saffron/kesar
• 15-20 almonds/badam, blanched and sliced
• 12-15 cashews/kaju
• 1 tbsp golden raisins
• 1 tsp ghee

Method

• Rinse the rice till the water runs clears of the starch.
• Soak the rice in enough water for 30 minutes.
• Heat milk and let it come to a boil.
• Meanwhile drain the rice and sauté it in 1 tsp of ghee (my secret).
• Reduce the flame and add the rice.
• Stir and simmer the milk and let the rice grains cook.
• The whole process of cooking the rice in the milk takes about approx 60 minutes on a low flame.
• You want the rice to really cook well and the kheer also thickened somewhat.
• Scrape the sides of the pan and add this dried milk into the pan.
• Meanwhile in a microwave safe bowl take the almonds and cover it with water.
• Microwave on high for 2-3 minutes.
• Let the almonds cool and then peel them.
• Slice them along with the cashews. rinse the raisins and keep aside.
• Take the cardamoms in a mortar-pestle and then powder them finely.
• Remove the peels and keep the powdered cardamom aside.
• When the rice is almost ¾th done, add the almonds, cashews,cardamom powder, sugar and saffron.
• Stir and continue to stir often so that lumps are not formed as it is caramelization  process of sugar
• Cook further till the rice grains are completely cooked.
• The kheer would also thicken by then.
• Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
• Switch off the flame and add the raisins. stir.
• You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
• This rice kheer stays good for 1-2 days in the refrigerator.