Ingredients
- 2 cups approx 400g cooked basmati rice
- 4 cup 1 litre full-fat milk
- ½ cup 100g sugar, or to taste
- ¾ teaspoon cardamom powder
- nuts and raisins or garnish
Instructions
- Add the sugar, milk, cardamom powder and rice into one pot. Feel free to use the same pot the rice was cooked in.
- Turn the heat to medium and cook, continuously stirring and scraping the bottom of the pan until the milk has condensed into a thick, pillowy cream and sticks to the rice. Don't worry about mashing the rice - it adds to the texture.
- Garnish with nuts and raisins and serve warm or cold. I like mine warm!
Notes
Soak the pot you've cooked the Kheer in with water straight after emptying it for easier washing.
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