Petitchef

Rice kheer (akki payasa, rice pudding)

Other
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
Basmati (Long Grain) Rice - 1/2 cup

Milk - 1 litre

Sugar - 1 cup

Water - 200 ml

Cashew Nuts - 12 pieces

Raisins - 10 pieces

Cardamom (small) - 3 to 4 (powdered)

Ghee - 1 teaspoon

Preparation

  • Wash & soak the rice in water for 5 minutes. Fry cashews & raisins in ghee, till golden brown & keep aside.
  • Mix water into milk & bring it to a regular boil. Add the cardamom powder after it boils. When a nice aroma is released, add rice.
  • Stir it & cover it with a lid. Allow the rice to cook for 2 - 3 minutes. Then add cashew & raisins & stir. Now leave it covered again, stirring, to check the rice, at regular intervals.
  • Continue this process until the rice is cooked well. Uncover it after that. Keep stirring to let the milk condense.
  • The consistency should thicken up. Remove from fire & allow it to cool.
  • Best served cold. Just refrigerate it & eat when cold. As it goes down your throat, one can experience the divinity.

Photos

RICE KHEER (Akki Payasa, Rice Pudding), photo 1RICE KHEER (Akki Payasa, Rice Pudding), photo 2



Comments:

08/03/2012

Let it be still good taste

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