Rice Kheer


1/8 cup basmati rice
1/2 litre milk
3 tbsp sugar or add as required
1/4 tsp cardamom powder
A few saffron strands
1/2 tbsp sliced almonds
1/2 tbsp chopped cashews
1/2 tbsp golden raisins


1. Rinse basmati rice a couple of times and then soak in water for 25-30 mins.
2. Side by side, take milk in a kadhai. Keep the kadhai on low to medium flame. Stir milk in intervals so that the milk does not stick to the bottom. Let the milk come to a boil.
3. Take 1 tbsp of milk from the kadhai in a small bowl. Let the milk become warm. Then, add a few saffron strands in the milk and keep aside.
4. Once the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. Mix well.
5. Simmer and cook rice on low flame. Cook the rice grains till they are half cooked. Then add sugar as required. Mix very well..
6. Cook the rice on low flame. Keep stirring in intervals. Simmer till the rice is almost cooked.
7. Now add cardamom powder, sliced almonds and chopped cashews. Mix very well.
8. Further add the saffron dissolved milk. Mix and continue to cook on low flame till the kheer thickens and the rice grains is completely cooked.
9. Switch off the flame. The rice kheer will thicken. On cooling the rice kheer thickens more. Lastly add golden raisins.
10. Pour the rice kheer in a serving bowl. Serve rice kheer hot or warm or chilled.