This rice kheer produces a creamy, velvety texture that’s irresistible. You can adjust the thickness to your taste. Use nutmeg and cashews instead of almonds and cardamom if you prefer. You can also use broken rice if you prefer but the amount of time and water will change based on the kind of rice you use.
Ingredients serves 6
3 tbsp Basmati Rice, washed and soaked for an hour
1/2 litre hot water
3 cups whole milk plain
1 can or 400ml condensed milk
1 tsp ground green cardamom seeds
3 tbspns slivered and toasted unsalted almonds or cashew pieces
1.5 tbsp roasted and peeled pistachios
12 strands of high quality saffron (Indian Mogra or Iran Negin)
Cook the rice and water in a pressure cooker on medium hear for about 12 minutes with the whistle on. Cook until rice is very soft, macerated and the water around it has thickened.
In a heavy bottomed cooking pan combine condensed milk and milk and cook on a medium flame until reduced in volume to 2/3. So your mixture of about 1 liter should be cooked down to between 600-700 ml. Stir regularly especially the bottom to prevent burning. Scrape the reducing milk fat off the sides as well from time to time.
Stir in the rice with its liquid and continue to cook about 10 minutes on a slow flame stirring regularly. Add cardamom, saffron half the almonds and stir well.
Remove from flame and chill in a covered bowl. Remove from fridge and if its become too thick use some water to thin it down to your taste. Garnish with remaining nuts.