Sunday, 25 January 2015

Rice Kheer-Indian Rice Pudding-Bengali Payesh Recipe

  • Milk-1.5 ltr
  • Small grain rice-150 gms
  • Sugar-150 gms
  • Cardamom-4
  • Cashew nuts-8 to 10 pcs
  • Almond(chopped)-4
  • Pistachio- 5
  • Saffron-2 pinch
  • Crush the cashew nuts and cardamom separately and keep it aside.
  • Turn on the heat and put the milk pan over it, let the milk boil.
  • Boil the milk on low heat till the milk reduce to half of the original quantity.
  • Add washed rice and mix it properly, cook it on low heat for 10-12 minutes, keep stirring in between. 
  • Add sugar and mix it properly, add crushed cardamom into the milk and stir.
  • Add crushed cashew and chopped almonds into the milk and cook it for 2-3 minutes.
  • Increase the heat and boil it for 2 minutes, keep stirring continuously.
  • Turn off the heat, add saffron and leave the kheer for 20 minutes.
  • Garnish with chopped pista and saffron.
  • Ready to serve.
Serving tip:Either serve it hot or refrigerate it for 2-3 hrs and serve cold.

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