Kheer (Rice Pudding)

• 1 litre milk
• 2 cups water
• 1-cup short grain rice
• 2 cardamom seeds (crushed)
• pinch of ground nutmeg
• 1 tablespoon sultanas
• 3/4 cup sugar

• Cook rice in water, until most of the water is absorbed and rice is mushy.
• Add milk and cook further, stirring frequently.
• Add sultanas and sugar. The kheer should be of custard consistency. If too thick, add more milk.
• Remove from heat; add crushed cardamom and ground nutmeg. Mix well.

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Updated: 16 October 2006

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