Kheer (Rice Pudding)

This is one of the easiest desserts to make.  You cook rice and milk on a slow heat to make this creamy dish.  People make it in different way in different places.  You can fry rice and nuts in butter and put it later in the boiling milk. Even, you can use condense milk to make it sweeter and thick.

The recipe I have today is a simple one, easy to make. 

Ingredients

Whole Milk: 6 cups

Basmati Rice: 1/4^th cup (Soak for 1-2 hours and drain): you can use long grain, Jasmine or any type of rice you like

2-3 Cardamom Seeds (crushed)

3 tbsp of Cashew nuts chopped (optional)

 (You can also put raisins or any nuts of your choice)

Sugar: 1 cup

Directions:

Put milk on a deep thick pan and bring to boil.  Add rice, reduce heat (medium), and cook in slow heat for 30-35 minutes. In the mean time, keep stirring frequently   to prevent rice from sticking at the bottom. Add sugar, nuts and cardamoms after the milk thickens and look creamy.  Cook for another 5 minutes stirring it constantly.  Remove the Kheer from heat and let it cool down. You can serve it chilled or at room temperature. Enjoy!!