everything YOU NEED

  • 1 lttle Sain Almond Milk - the Original Story or any of the other flavour of your choice
  • 1/2 cup basmati rice
  • 6 - 8 almonds
  • 6 - 8 pistachios
  • 3/4 cup sugar
  • 1/4 teaspoon green cardamom powder
  • 5 - 6 strands saffron


HOW TO prepare?

Rinse the rice till the water runs clear of the starch. Soak the rice in enough water to cover for 30 minutes. Then drain & keep aside. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut them into slivers

Heat the milk in a thick-bottomed pan and bring it to a boil. Reduce the flame and add drained rice and add sugar. Stir and simmer the milk and let the rice grains cook on low. Stir often. The whole process of cooking the rice in the milk takes about 30-40 minutes on a low flame. Stir and continue to stir often so that lumps are not formed.

When the rice is half cooked, add the green cardamom powder, ground saffron, nuts and allow to simmer on low heat till the rice is cooked completely and the mixture is thick. Allow to cool a little and transfer into small clay bowls. Serve rice kheer warm or refrigerate and serve cold.



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