Rice Kheer

This is a quick and simple way of making tasty rice kheer.

Ingredients

½ Cup Rice (Soaked Over-night)

3 Tbsp Condensed Milk

¼ Tsp Cardamom Powder

3-4 Pinches Saffron

13 Tbsp Evaporated Milk

4 Tbsp Mava/ Khoya/ Powdered Milk

2 Cups whole Milk

2-3 Pinches Nutmeg Powder

1 Tsp Custard Powder

Method

1. Bring the soaked rice to a boil, add the cardamom and a pinch of the saffron, keep the heat on very low and let the rice cook until it's quite over-cooked. Do not stir it during this stage, just let it boil. Only stir if you absolutely have to, like if one side is getting drier than the other, then give it a gentle stir.
   Once the water is almost completely gone and the rice grains are really soft and long, turn off the heat and let the rice cool for 15mins. Then add the 2 cups milk and nutmeg powder, and then grind it all in your blender or processor until almost completely smooth.
2. Pour this mixture back into the pan and add the evaporated milk, sugar, condensed milk and custard powder. Bring to a boil but on low heat, stirring often to make sure it doesn't stick to the bottom of the pan.
3. Add the grated mavo/khoya or powdered milk. Simmer for a few more minutes whilst stirring.
4. Garnish with flaked almonds and pistachios, and some pooris on the side.