This is a fast track rice pudding or traditional rice phirini which is really quick to make, yet extremely creamy and delicious!
INGREDIENTS : Serves 6
1 litre full cream milk
½ cup basmati rice, rinsed, dried
(dry overnight, else dry in microwave)
½ cup whole almonds or ¼ cup thandai mix
and ¼ cup whole almonds
½ tin condensed milk
Generous pinch of saffron
METHOD:
Place rice, almonds and 1 cup milk in the Nutrifresh bullet jar and blend until coarsely ground.
Pour the mix into the remaining milk and stir.
Put over low heat in a heavy bottom pan and cook for about 25-30 minutes, stirring often, until the rice is cooked and the kheer thickens.
Stir in condensed milk stirring constantly.
Taste and adjust sweetness, if required.
Take off heat and add a generous pinch of saffron. Stir well.
The kheer will continue to thicken as it cools. You might need to add a little milk as the absorption quality of rice differs.
Once it gets to room temperature, ladle into individual serving bowls to set. Serve chilled. Garnish with saffron strands, almond slivers, pistachio bits and rose petals!
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