Rice Kheer is a sweet dish prepared in many households across Bangladesh, India, and Pakistan. Basically, it is a sweet dessert and is taken along with the main meal or just after the meal. However, you may also have it for breakfast. For breakfast, prepare it in the previous night and keep it in the refrigerator. It can be taken hot soon after preparation or after being cooled in a refrigerator. However, once cooled, pleased don’t try to warm it as that will spoil it. It has good nutritional value as it combines the nutritional value of rice and milk. Please do not add sugar while cooking, and take it with honey after it is cooked.
- Cook Time: 30 minutes excluding time for soaking rice
- Serves: 4
- 1 liter milk
- ¼ cup rice, washed and soaked for 30 minutes
- ¾ cup sugar
- ¼ tsp cardamom powder (optional)
- 10 – 15 strands saffron, crushed, soaked in 1 tsp. warm milk (optional)
- 10 almonds
- 10 unsalted pistachios
- Wash rice and soak for about 30 minutes in water at room temperature.
- Separate from water and keep rice aside.
- Crush coarsely almonds and unsalted pistachios.
- Heat milk and bring to boil and add rice – immediately start stirring and continue to stir at slow temperature (simmer) until the rice is cooked fully.
- Continue till the milk thickens but rice should not get mushy and pulpy.
- Add sugar, cardamom powder, saffron, almonds and pistachios and stir and simmer for two or three minutes
- Please take care: the main difficulty in preparing rice kheer is that it requires continuous stirring during the preparation process as rice sticking to the pan will spoil the taste.