An Indian Pudding

KHEER
 

INGREDIENTS

v     Milk                       1 litre

v     Rice                       200 grams (soaked for an hour before cooking)

v     Sugar                     to taste

v     Cashew nut            a few (finely chopped)

v     Cardamom             4 to 5 pieces (peeled off seeds only)

v     Raisin                     a few (soaked few minutes before adding)

METHOD

v     Put the milk on a pan and let it boil for a few minutes, keeping the flame at low.

v     Stir continuously when the milk becomes a little thick.

v     Put sugar into the milk and stir constantly until the sugar melts.

v     When the entire content is ready, put the rice in it and, stirring at intervals, let it boil for a while.

v     When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and the raisins into it and serve it hot.

SERVES 4 to 5