Difference between revisions of "Rice Kheer II"
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Wash and drain the [[rice]]. Soak in 1/2 c [[water]] for 1/2 hour. Boil the [[rice]] in the same [[water]] until it is coated and the [[water]] dries up. Add the [[milk]] and simmer on low heat for 1 1/2 hours. | Wash and drain the [[rice]]. Soak in 1/2 c [[water]] for 1/2 hour. Boil the [[rice]] in the same [[water]] until it is coated and the [[water]] dries up. Add the [[milk]] and simmer on low heat for 1 1/2 hours. | ||
Scrape the sides and bottom frequently to prevent sticking and mash [[rice]] while stirring. When it is creamy, add [[Granulated sugar|Sugar]] and stir in well. Remove from heat and add crushed [[cardamom]] seeds, [[rose water]] and shredded [[almond]]s. | Scrape the sides and bottom frequently to prevent sticking and mash [[rice]] while stirring. When it is creamy, add [[Granulated sugar|Sugar]] and stir in well. Remove from heat and add crushed [[cardamom]] seeds, [[rose water]] and shredded [[almond]]s. | ||
Latest revision as of 18:34, 26 June 2012
Description
Ingredients
- 1/2 c rice
- 4 c milk
- 1/4 c raisins
- 3/4-1 c Sugar
- 1 t cardamom seeds
- 1/4 c Shredded blanched almonds
- 6-8 drops rose water
- 1/2 c water
Procedures
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add Sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver or gold leaves (optional). [Silver/Gold leaves are very fine and tasteless.]
