Recipe

Slow Cooked Kheer Rice Pudding Recipe

	Atariq123 / All my dishes 1 year, 9 months ago Traditional Lahori dessert, with a new twist. Prep:20m Cook:360m Servings:8	Atariq123
	rice pudding milk

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Fans

sheba

Ingredients

1 Cup rice (I use basmati)

2-1/2 Cups water

A pinch of salt

1/2 Gallon milk (about 2 litres)

2 to 2-1/2 Cups sugar

1/2 Cup raisins

10 - 12 pieces pistachios (powdered)

1/4 Cup slivered almonds

A few drops kewra (screwpine) essence or rose water

Directions

Wash rice, soak and keep aside.

In a medium saucepan bring water to a boil, add salt. Drain soaked rice and add to boiling water. Cook until well done about 15 minutes.

Add cooked rice into a 4 qt crock pot (slow cooker), add milk. Make sure that the milk remains at least 2 inches below the rim of the cooker. Stir once and set to cook on High for about 5-1/2 hours.

Stir occasionally. After 5-1/2 hours when the rice and milk have come together add almonds, raisins and sugar. Stir thoroughly and cook on high again for at least 30 minutes.

Turn off the heat and add kewra or rose water. Transfer the kheer into a serving dish and garnish with almonds and powdered pistachios (you can use whole or flaked ones too). Serve chilled.

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Comments

sheba 1 year, 9 months ago said:
Great recipe. Love the addition of rose water and pistachios.

thepiggs 1 year, 9 months ago said:
The first kheer I ever had included rose water. It's delicious! Your version sound delicious. I will add it to my list of to-makes!
Thanks for sharing.

falafel_fanatic 1 year, 5 months ago said:
Thank you join Halal Creations. Salam

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