Rice Kheer

Serves: to serve 4 - 6

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 mins

8 oz - basmati (long grain) bice

1 teaspoon - ghee (clarified butter or drawn butter)

12 - cashew nuts

15 - raisins

1¾ pints - milk

7 fl oz - water

3 small - cardamom

4 oz - caster sugar (superfine sugar)

3 tablespoons - condensed milk

Wash the rice in cold water and leave to soak. Place the ghee in a frying pan over a medium heat, and fry the cashews & raisins until golden brown. Set aside
Pour the milk and water in a deep pan and bring it to a gentle boil. Drain the water from the rice and, once the milk is boiling, add the rice to the pan. Stir and cover the pan with a lid then reduce to a low heat so that the milk is just simmering. Allow the rice to cook for 5-10 minutes.
Meanwhile, grind the cardamom and then add the cardamom powder to the rice. Add the roasted cashew nuts and raisins and stir well. Cover the pan and continue to simmer, stirring regularly. Check the rice at regular intervals until it is well cooked and soft. Remove the lid and add the caster sugar. Stir well and keep stirring to let the milk thicken. Once you feel the kheer has got the consistency of a thick curd (yoghurt) remove from the heat and add 3 tablespoons of condensed milk.
Either set aside, allow to cool, refrigerate and serve it as custard or serve it hot from the pan.