Kheer is a beloved rice dessert. The Muslims in India refer to it as phirni, while the Hindus call it kheer. Either way, it is a super simple dessert that brings up warm memories of our Muslim and Hindu neighbors distributing this dish around Ramadan and Diwali. You can enjoy this dessert chilled or warm off the stove.
· 1/4 cup Basmati rice
· 1 teaspoon ghee
· 3-4 green cardamom pods
· 2 cups whole milk OR your favorite substitute: almond/cashew/coconut/soy
· 5 tablespoons sugar OR stevia/agave syrup
· 3 tablespoons chopped nuts (cashews, pistachios and almonds)
· 1.5 teaspoons rose water
Rinse the basmati rice until water turns clear, then soak for 30 minutes in enough water to cover the rice.
Drain and set aside.
Heat a pan on medium heat. Add 1 teaspoon of ghee and the rice.
Crush and add the green cardamom pods.
Stir the rice, ghee and cardamom for 1 to 2 minutes until you can smell the delicious aroma.
Add the milk to the pan and stir well. Set heat to medium-high.
Allow the milk to come to a boil; about 10 minutes.
**Don’t forget to stir continuously so that the mixture doesn’t stick to the bottom of the pan.
When it boils, switch the heat to low and let the kheer cook for around 25 minutes till it’s mushy, stirring every 2 minutes or so.
The milk will reduce considerably after 25 minutes and the rice will be cooked. The kheer should look thick. AND It will continue to thicken as it cools down.
Add in the sugar or whatever sugar substitute you prefer.
If you want super thick kheer, cook for 15 more minutes at this point.
Sprinkle the nuts and rose water if you prefer.