Kheer
Kheer has a luxurious, creamy texture that comes from simmering milk for an extended period. This richness provides a comforting and indulgent experience with every spoonful.
Ingredients
- 2 pints whole milk don't be tempted to use semi-skimmed or skimmed
- 90 grams basmati rice washed, soaked for 30 minutes and drained before cooking
- 3 cardamom pods, shells cracked with seeds seeds intact
- 200 ml double cream
- 2.5 tbsp caster sugar to taste
- 1 tbsp almonds, coarsely chopped
- 1 tbsp pistachios coarsely chopped
Instructions
- Add the milk to your pressure cooker pan, bring to the boil.
- Then add the rice and cardamon pods. Turn the hob down to the lowest heat and cover with the lid. Once you can hear the pan hissing with the steam build up, allow it to cook for 10 minutes.Do not move the pressure cooker whilst it is cooking, this will cause the milk to be forced out of the pressure cooker with the steam.
- Once the 10 minutes have expired, turn the heat off. Leave the pressure cooker untouched and allow the steam to gently escape. (You do not want to rush this process, as there is a risk of the milk in the pan being forced out with the pressure of the steam).
- Once the hissing sound of the steam escaping quietens, turn the pressure cooker lid's release steam setting. This will release the last of the steam left in the pan. Then remove the pressure cooker lid. You will see that the rice has cooked and the milk and evaporated down substantially, but is still quite runny.
- Turn the hob back onto the lowest heat and add the cream and sugar. Let the rice simmer for 8-10 minutes. You will see that the milk is now thickening and the rice has further cooked/starts to dissolve. Once you see the mixture of milk and rice has thickened, the rice is done.
- Serve with the ground almonds and pistachios on top. You can serve the dessert warm or cold. Equally delicious!
Video
Notes
If you do not have a pressure cooker, the instructions for cooking in a saucepan are as follows:
Time: Preparation 3 minutes, cooking 1 hour and 15 minutes minutes
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- Add the milk to your pan, bring to the boil.
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- Add the rice and cardamon pods. Turn the hob down to the lowest heat and cover with the lid. Cook for 1 hour. Keep stirring at regular intervals. You will need to be careful that the milk does not burn. (If it does start to burn to the bottom of the saucepan, pour the mixture into another saucepan and continue to simmer. )
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- Once you can see the dessert has started to thicken, and the rice is dissolving, add the cream and sugar and cook for further 10 minutes on low heat.
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- Serve with the ground almonds and pistachios on top. You can serve the dessert warm or cold. Equally delicious!