Rice Kheer

1. Soak the rice in water for 30 minutes. Drain it and keep it aside.
2. Heat a pot and boil milk for about 7-8 minutes.
3. Add Eleven Basmati rice to the milk and let it cook for 30-40 minutes on low flame.
4. Simultaneously, warm a tablespoon milk and add saffron strands to it. You will see the milk turning into a beautiful yellow color. Keep it aside for infusion.
5. Check if rice is soft and mix sugar once you’re sure rice is cooked. (Don’t add it unless rice is mushy).
6. Once the milk is thick and sugar is dissolved, add cardamom powder. Keep stirring the kheer slowly so it doesn’t stick.
7. After 2-3 minutes, add the saffron-infused milk and mix it with the kheer.
8. Finally, add almonds, raisins, and pistachios and let the kheer cook for another 10 minutes on medium flame.
9. Garnish it with saffron strands and pistachios.

This rice kheer recipe is a regal addition to your dinner menu that will end the meal on a sweet note!