Pakistani Rice Kheer

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes, then drain.

   Ca. 30 min.

   Kokkens note: Soaking helps the rice cook faster and become creamier.

2. 2

   In a large heavy-bottomed pot, combine the whole milk and crushed green cardamom pods.

   Kokkens note: A heavy-bottomed pot prevents scorching.

3. 3

   Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

   Ca. 10 min.

4. 4

   Once boiling, reduce the heat to low and add the soaked and drained basmati rice.

5. 5

   Simmer the kheer for 60-75 minutes, stirring frequently, especially towards the end, until the rice is very soft and the milk has thickened to a creamy consistency.

   Ca. 1 t. 15 min.

   Kokkens note: The key to good kheer is slow cooking and constant stirring to achieve a rich texture.

6. 6

   Add the granulated sugar and continue to cook for another 5-10 minutes, stirring until the sugar is fully dissolved.

   Ca. 10 min.

   Kokkens note: Add sugar after the rice is cooked, as it can sometimes prevent the rice from softening.

7. 7

   Remove from heat and stir in the rose water, if using.

8. 8

   Pour the kheer into serving bowls and let it cool to room temperature.

   Ca. 1 t.

9. 9

   Garnish with sliced almonds and chopped pistachios before serving.

10. 10

    Chill the kheer in the refrigerator for at least 1 hour before serving for best results.

    Ca. 1 t.

    Kokkens note: Kheer is traditionally served chilled.