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Here are the ingridients that are required to produce a perfect Indian Rice Pudding:
- Provide 1/4 cup /50 grams of Rice.
- You need 3 tsp of Chopped nuts.
- Provide 1 tsp of Ghee.
- You need 3-4 of Green cardamom or ¼ tsp powder.
- Take 1 liter of Whole milk.
- Provide 5-7 tsp of Sugar.
- Prepare 3 tsp of Grated coconut.
Done with the ingridients? Below are the sequences on serving Indian Rice Pudding:
- Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside..
- Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also, add 3-4 crushed cardamom pods..
- Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic..
- Add the milk to the pan and stir well. Set heat to medium-high..
- Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stick to the bottom of the pan..
- The milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat..
- The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked..
- Add in the sugar and mix. Also, add in the nuts..
- Cook the kheer for 5 more minutes after adding the sugar and nuts..
- Remove pan from heat. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours..
- Recipe Note – You can flavor the kheer with saffron. For that, crush saffron strands and add to 1-2 tablespoons of warm milk..
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