Thursday, December 5, 2013

Risotto Rice Kheer

I got the basic recipe from Mad Tea Party's The last word on kheer. I modified it to use risotto instead of basmati rice. Makes a very creamy kheer.


You will need
2 cups risotto (Italian rice)
3/4 gallon 1% milk
5 cardamom
4-5 strands saffron
5 tsp. sugar

I used risotto, the Italian rice. It is known for its creamy texture and is excellent for kheer.


Wash the risotto and drain. Let it sit for about an hour.


Put rice and milk in a pan and bring to a boil.


Cook for 40 minutes. Stir occasionally to keep it sticking to the bottom.


Add sugar and cardamom, stir. Add saffron strands, transfer to the serving dish and chill in the refrigerator.

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