Pakistani Rice Kheer

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 30 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 1 uur 15 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 uur

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.

    Ongeveer 1 uur

    Tip van de kok: Kheer is traditionally served chilled.