Rice Kheer

Cook along · 14 steps

Method

1. 1

   Wash 1 cup Basmati rice twice. Add water and soak for half an hour.

2. 2

   Heat 2 liters cow's milk in a pan on medium heat. Keep stirring to prevent sticking to the bottom.

3. 3

   After 15 minutes, when the milk boils, drain the soaked rice and add to the milk.

4. 4

   Cook on low flame until rice is cooked and milk thickens (about half an hour). Stir occasionally. For Saffron Milk:

   

5. 5

   Place 15-16 saffron strands on a clean paper. Fold the paper into a packet so saffron doesn't fall out.

6. 6

   Heat a pan for 5 minutes, then turn off the stove. Roast the paper packet on the hot pan for 2 minutes.

7. 7

   Crush the packet with a rolling pin. Open and transfer saffron to a bowl.

   

8. 8

   Add ¼ cup warm milk to the saffron. The beautiful color develops immediately. For Kheer:

9. 9

   Once the rice is cooked and milk has thickened, add 1 cup sugar and the prepared saffron milk. Mix well.

10. 10

    Cook on low flame for 10 minutes till sugar dissolves completely.

11. 11

    Add 1 tsp cardamom powder, 1 tbsp raisins, and 2 tbsp finely chopped almonds. Mix.

    

12. 12

    Turn off the stove. The kheer will thicken more after cooling.

13. 13

    Garnish with finely chopped almonds, pistachios, and rose petals.

14. 14

    Serve hot or cold. Offer to Lord Shri Ramchandra with Tulsi leaves. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare