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Grandma’s famous
Rice Kheer
Creamy rice pudding simmered slowly in milk with cardamom and saffron.
- Time
- 1 hr
- Serves
- 6
- Level
- Easy
Method
- 1
Bring the milk to a boil in a heavy pan, then add the drained rice.
- 2
Simmer on low heat, stirring often and scraping the sides, for 40–45 minutes until the rice is very soft and the milk has reduced by about a third.
- 3
Stir in the sugar, saffron and cardamom and cook 5 more minutes.
- 4
Add the nuts. Serve warm or chill in the fridge; it thickens as it cools.
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