Rice pudding or rice kheer is a simple recipe and prepared in a single step. Take small grain rice for pudding as those are easier to cook. If you are using long grain rice then soak them for some time and coarsely whip them for once. Add lots of dry fruits to it. To make it thicker add condensed milk but careful of adding sugar as condensed milk is already sweet. However I have not added condensed milk here. It’s simple, satisfying and takes hardly 30 minutes.
In India this pudding has religious link as well. It’s considered auspicious and offered to God Goddess on special occasions and celebrations. This is classic authentic way rice pudding.
Well, to make this dish healthier, try using brown rice and jaggery.
Rinse well and soak rice in water for 30 mins. Whip the rice on a blender once to make them coarse and smaller grains so that they will be cooked easily.
Heat milk on a heavy bottom vessel. Once it starts boiling add the coarsely ground rice grains to it. Stir and mix using spatula.
Cook on low flame until rice is cooked. Keep stirring at regular interval to avoid sticking of pudding to base.
Once rice is cooked and it starts to thicken add sugar, cardamom powder and chopped dry fruits. Mix well. Stir continuously to avoid burning. Cook for 2 – 3 mins more. In the end add 2 tbsp ghee to it and mix well.
Switch off the gas and cool the kheer to room temperature. Then refrigerate it for better taste. Garnish with few more chopped cashew nuts and almonds. Kheer or pudding is ready to be served.