Rice kheer

11 September 2006
Rice kheer


(serves four)

100g basmati rice
1 litre milk
150g sugar
½ tsp cardamom powder
Pinch of saffron
10g pistachio nuts, sliced
10g almond nuts, sliced
10g white seedless raisins


Wash and soak rice in cold water. Boil the milk in a thick-bottomed pan. When milk comes to the boil, add rice and stir. Tip in sugar, cardamom powder and saffron. Reduce heat and let the milk simmer until the rice is cooked and the milk has reduced to a thick consistency. Remove from heat and garnish with sliced pistachios, almonds and raisins. Serve hot.

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