Kheer- Indian Rice pudding

It rained and rained in Dallas for two days after months of scorching heat. And what else would celebrate the wonderful weather than “kheer and sweet puas”. This fragrant, creamy dessert garnished with dried fruit, nuts and cardamom -- and sometimes covered with a thin film of silver (which is beaten so fine that it is digestible) is well liked and very easy to prepare. Rice kheer otherwise known as rice pudding is especially popular across all of India and is eaten as a dessert at home as well prepared during many religious ceremonies. It is very versatile as it can be served warm or cold. This recipe uses "cooked rice". You can make this with your left over rice.
Kheer- Indian Rice pudding
Preparation and Cooking time: 35-40 minutes
Serves: 3-4 persons

½ cup basmati rice
1 cup whole milk
1 can evaporated milk
¼ cup raisins
½ cup of almonds, blanched and slivered (or any other nuts of your liking)
½ teaspoon cardamom/elaichi powder
½ cup sugar
A pinch of saffron


1.Take 4tbsp of warm whole milk and soak saffron, raisins in it for 15 minutes.
2.In a heavy bottomed/non-stick pan, cook rice using twice the amount of water. As soon as the rice is cooked, add the evaporated and saffron milk, cardamom powder and heat till boiling. Now lower the heat and let it simmer till the mixture is thick in consistency. Scrape the sides and bottom of the pan frequently to prevent sticking and mash the rice while stirring. This takes about 10-15 minutes. The Kheer will thicken. Add the rest of the whole milk to adjust the consistency. Now add the almonds and sugar. Cook further on low heat till it reaches the desired thickness.
3.Garnish with almonds. This can be served hot or cold.

 Note: Condensed sweetened milk (14oz) can be used instead of evaporated milk. Don’t add sugar in the end else it will become too sweet.