Difference between revisions of "Rice Kheer II"
RealRecipes (talk | contribs) m (Text replace - "Category:Pakistani Recipes" to "Category:Pakistani cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Pakistani ([^cC])(.*)\]\]" to "Category:Pakistani cuisine Category:$1$2 Recipes") |
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[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
| − | [[Category:Pakistani Desserts]] | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Rose water Recipes]] | [[Category:Rose water Recipes]] | ||
Revision as of 12:09, 9 May 2012
Description
Ingredients
- 1/2 c rice
- 4 c milk
- 1/4 c raisins
- 3/4-1 c Sugar
- 1 t cardamom seeds
- 1/4 c Shredded blanched almonds
- 6-8 drops rose water
- 1/2 c water
Directions
Wash and drain the rice. Soak in 1/2 c water for 1/2 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 1/2 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 or gold leaves (optional). [Silver/Gold leaves are very fine and tasteless.]
