Kheer is a dessert that is made during any religious Hindu holiday or any day of the year. Both Hindus & Muslims in India enjoy this delicious dessert which is very easy to make.
My mom uses the 1:1:5 ratio for rice: sugar: milk. This ratio works everytime & even the most unqualified cooks are able to make Kheer without any mistakes.
Kheer
1 stick of cinnamon
1 cup brown sugar
1 cup small grain rice
5 cups of 2% milk (at room temperature)
1 tsp ground cardamom
Directions
1. Soak the small grain rice in hot water for at least 1 hour. After the hour, drain the water out so you just have the rice left.
2. In a heavy pan at medium heat, place all of the ingredients in the pan & constantly stir until slightly thickened (this takes about 30 minutes). Make sure you are constantly stirring so that the milk doesn’t burn.
3. Take the pan off the heat, & let the Kheer cool slightly before serving. Reminder: The Kheer will thicken as it cools down.
4. Serve warm or cold with almonds, raisins & ground nutmeg. Keep all left overs in the fridge. Enjoy!
