I had a Madhur Jaffree book that had a much more complicated kheer recipe.
It involved reducing the milk by half... which takes a long time.
The following is from a collection of simpler and similar recipes,
and is a lot easier.
Wash and soak rice.
- 1 liter milk, or 1 liter milk + coconut milk if desired
- 100g basmati rice
- 75g sugar (about 1/3 cup)
- 8 green whole cardamom pods, lightly crushed
- slivered almonds (about 50g)
Bring milk(s) to a simmer.
drain and add rice, simmer for 10-15 minuites
simmer another 10 or so minutes
cool and serve