Preparation time: 2 minutes
Cooking time: 40 minutes
Rice – 1/4 cup
Water – 1/2 cup
Milk – 5 cups (full fat milk)
Sugar – 1/4 cup
Cardamom powder – 1 tsp
Gulkand – 1 tsp (sweet preserve of rose petals) ( It’s optional, but adds excellent flavor in khir)
Put 1/4 cup rice and 1/2 cup water in the pan. Cook the rice completely on medium heat.
Once the rice is cooked add 5 cups of full fat milk and boil it. keep stirring it and don’t allow milk particles to stick on the sides of pan.
Keep stirring it until you get half portion of the milk in pan and thick consistency of khir. Add 1/4 cup sugar, 1 tsp cardamom powder and mix it well.
When the rice has cooked completely and the rice kheer has thickened to the desired consistency, switch off the heat. Add 1 tsp gulkand at the end. you will be able to see all rice particles on the top. That’s the perfect consistency you need.
Allow it to cool down completely. Then put it in refrigerator and serve cool. (Note: you can add nuts of your choice in khir)