Tuesday, September 2, 2008

Rice Kheer


Ingredients:

  • One small Katori of broken rice (tukda basmati will do or you can coarse grind it in the mixer)
  • 1/2 litre milk
  • 1 tsp powdered cardamom
  • 2-3 strands of saffron
  • 1 milkmaid tin
  • Chopped almonds, pistas for garnishing
Method:
Pressure cook rice, milk, saffron and cardamom powder. Remove from the cooker and add milkmaid according to your taste. I usually use the entire tin. Garnish it with almonds and pistas. Chill and serve.

This is a very easy recipe of rice kheer and believe me it comes out really creamy.

5 comments:

Sangeeta Ananth said...

Hi Aunty,

I am reva's friend from Hyderabad. I tried your sabudana vada recipe. It turned out awesome. Thanks! You simplified it so much...iI always though making sabudana vasdas is a tedious process.

Please can you post bakhri, pitla and vangi curry recipes?

Vish Desai said...

We tried this on Saturday last, and it came out really awesome!

Sanju said...

Hi Sangeeta,
Thanks a lot for making sabudana wadas. I will surely post bhakri, pithla and bharli vangi very soon for you. My maid Sunita makes bhakris very nice and thin like phulkas. If possible I will take a video when i do them next time.

Sanju said...

Hello Vish,
This photo of the kheer is either taken out by you or Reva and it is the same kheer which Reva made last week for the party.

Sangeeta Ananth said...

A video would be wonderful. Thank you so much Aunty.