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Old 17-Aug-2010

Rice kheer cooked with jaggery and coconut milk.
Preparation Time : 1 hour
Cooking Time : 30 minutes
Servings : 4
Rice, soaked 1/2 cup

Milk 1 litre

Jaggery (gur) 1 1/2 cups

Saffron (kesar), soaked in one tablespoon warm milk a few strands

Green cardamom powder 1 teaspoon

Coconut milk 1/2 cup

Pure ghee 1 tablespoon

Raisins 1 tablespoon

Cashewnuts, chopped 8-10

Bring milk to a boil in a thick bottomed pan. Add the rice and cook, stirring, till the rice gets completely cooked and the mixture thickens. Remove the mixture from the heat and mash lightly with a ladle. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery melts. Add saffron and cardamom powder and mix well. Remove from the heat and add coconut milk and mix well. Heat ghee in another pan and fry the raisins and cashewnuts till golden and fragrant. Add to the rice mixture and serve hot.

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