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1 cup Basmati rice
1 cup condensed milk
2 quarts whole milk
3/4 cup granulated sugar
Chopped nuts (almonds, cashewnuts)
Pinch of saffron
Wash rice. Heat the milk in a open pan. When the milk comes to a boil add the rice.
Boil the rice in the milk on a medium fire until the rice is completely done.
Add condensed milk and cook for several more minutes stirring continuously, until the kheer reaches a desired consistency.
When it seems fully cooked, add the sugar, cocconut dust and stir till the sugar is dissolved and the mixture thickens.
Remove from fire. Serve garnished with chopped nuts, cardamom powder and saffron. It is delicious both ways, so rice pudding can be served hot as well as served chilled.
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This recipe was added on 9-Oct-2004 and has been viewed 261 times.