Kheer.
Kheer is a very popular sweet dish in India, if you like you can add 3 or 4 drops of rose water when the kheer has cooled, before garnishing with the almonds.
Ingredients.
75g / 3oz of long grain rice.
1.8 litres / 3 pints of milk.
50g / 2oz of sultanas.
Caster sugar.
150ml / 1/4 of a pint of single cream.
Flaked almonds to garnish.
Method.
1. Put the rice and 1 litre / 1 3/4 pints of the milk in a heavy based pan. Cook gently at simmering point for 45 to 60 minutes, until most of the milk has been absorbed.
2. Add the remaining milk and sultanas, stir well and continue simmering until thickened.
3. Remove from the heat and stir in sugar to taste.
4. Leave until completely cold, stirring occasionally to prevent a skin forming, then stir in the cream.
5. Turn the mixture into small dishes and serve cold sprinkled with flaked almonds.
