Rice Kheer-Indian Rice Pudding-Bengali Payesh Recipe

Ingredients

• 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

Method

• 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.