Indulge in this easy-to-make Rice Kheer using Tilda Jasmine Rice, full-fat milk, and cardamom, topped with dried roses and pistachios. Perfectly sweet and ready in 60 minutes.
This recipe uses:
Fragrant Jasmine Rice 5kg
(Or, try it with: Fragrant Jasmine Rice )
Drain the rice and place it in a heavy-based pan with the milk and bring to a boil, then leave to simmer on low heat, stirring frequently for 40 minutes, or until cooked.
Once the rice has cooked, add the sugar and evaporated milk. Heat until the kheer is almost boiling then take it off the heat and allow it to cool.
Stir in the crushed cardamom.
Pour the kheer into a large serving bowl and allow it to cool.
Decorate around the edge of the bowl with dried roses and pistachios. Serve at room temperature or chilled.
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