- Heat the milk and let it boil.
- Drain the rice and keep it aside.
- Turn down the heat and add the rice.
- Gently stir the milk. Leave it to simmer.
- Leave the rice grains to cook
- Cook the rice with the milk for about 35 to 37 minutes in low flame.
- Keep stirring the broth to avoid lumps.
- Add sugar to the rice after a while.
- Scrap the insides of the pan then add the dried milk to the pan.
- Leave the almonds to cool. Peel them.
- Slice the peeled almonds along with the cashews.
- Wash the raisins and set them aside.
- Pound the cardamoms into a fine dry powder with a mortar and pestle.
- Add the cashews, saffron, almonds, and cardamom powder when the rice is cooked.
- The rice kheer should be very thick.
- Continue to scrape the sides of the pot, let the dried milk mix along with the rice in the pan.
- Add raisins and stir the broth.
- Your rice kheer is ready to be served.
- You can either serve it warm or hot or you could refrigerate it in small serving bowls.
Packing this for lunch? Make sure you carry it in your an insulated lunch box for office and also pack this for your kids in their lunchkit
The continent of Asia is responsible for the production and consumption of 90% of all the rice in the world.