Method
Ingredients
Ingredients
- 150g Tilda Jasmine rice, soaked in plenty of water for at least 30 minutes
- 2 litres full-fat milk
- Caster sugar to taste
- 1x 410g tin evaporated milk
- 8 green cardamom pods, seeds crushed finely, and husks discarded
- Few dried roses and pistachios to decorate
How to make Rice Kheer with Jasmine Rice
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Drain the rice and place it in a heavy-based pan with the milk and bring to a boil, then leave to simmer on low heat, stirring frequently for 40 minutes, or until cooked.
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Once the rice has cooked, add the sugar and evaporated milk. Heat until the kheer is almost boiling then take it off the heat and allow it to cool.
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Stir in the crushed cardamom.
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Pour the kheer into a large serving bowl and allow it to cool.
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Decorate around the edge of the bowl with dried roses and pistachios. Serve at room temperature or chilled.
