Kheer - 4

Ingredients	Quantity
Rice	½ cup
Milk	4 cups
Raisins	¼ cup
Sugar	¾ to 1 cup
Cardamom seeds	1 tsp
Shredded blanched almonds	¼ cup
Rose water	8 drops
Water	½ cup

Wash and drain the rice. Soak in ½ c water for ½ hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 ½ hours.

Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.

Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE, tasteless sheets of silver.]

Kheer - 3

Ingredients	Quantity
Rice	½ cup
Milk	4 cups
Raisins	¼ cup
Sugar	¾ to 1 cup
Cardamom seeds	1 tsp
Shredded blanched almonds	¼ cup
Rose water	8 drops
Water	½ cup

Wash and drain the rice. Soak in ½ c water for ½ hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 ½ hours.

Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.

Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE, tasteless sheets of silver.]

Kheer - 2

Ingredients	Quantity
Basmati rice	½ cup
Sugar	1 cup
Ghee	1 tsp
Cow’s milk or skimmed milk	1 ½ quarts
Almonds  - chopped fine	½ cup
Pistachios – sliced fine	¼ cup
Saffron	few strands
Silver ‘varakh’	for decoration

Washed & Soaked rice for 30 Minutes.

Heat the ghee and fry the rice until it turns transparent. Do not brown. Add milk and cook until the milk is reduced to less than half its quantity and the rice is cooked. Add the sugar and stir well till it dissolves. Add almonds and pistachios. Stir well. Remove from heat.

Garnish with saffron. Serve warm or chilled. If serving chilled, decorate with silver varakh.

Kheer - 1

Ingredients	Quantity
Milk	5 cups
White rice	¼ cup
Honey	1/3 cup
Chopped almonds – toasted	¼ cup
Raisins	1/3 cup
Ground cardamom	¼ tsp
Rose water (optional)	½ tsp
Chopped almonds	for garnish

Bring the milk to a boil in a heavy-bottomed medium saucepan. Stir frequently to prevent a skin from forming. Reduce the heat to medium and cook the milk at a level simmer for 15 minutes, stirring often.

Add the rice and continue to cook over medium heat for 30 more minutes, or until the rice is very soft. You must continue to stir frequently to prevent the mixture from overflowing or sticking to the bottom. If any skin forms, remove and discard it.

Add the honey, almonds, raisins, and cardamom. Cook 5 more minutes, or until the pudding is thick enough to lightly coat a spoon. (It gets very thick when chilled.) Remove from the heat and stir in the rosewater.

Pour the mixture into a large bowl or shallow pan (for quick cooling), cover with plastic wrap, and chill at least 1 hour, or up to 24. Stir occasionally to prevent a skin from forming. Serve in goblets or custard cups and garnish with some chopped almonds. And, of course, serve rice with the meal, also.