SWEET RICE/KHEER

INGREDIENTS

• 3 cups water
• ½ cup long grain white rice
• 1 whole cinnamon stick or ½ tsp ground
• ¼ tsp ground cardamom or 2 pods
• Dash of nutmeg
• Dried cherries/raisins/nuts (optional)
• 1 cup of milk
• 1 12oz can of evaporated milk
• Condensed milk to taste (about 7oz)

INSTRUCTIONS

1. Bring 3 cups of water to a medium boil. Add washed rice, cinnamon, cardamom, nutmeg. Let rice boil until cooked all the way through on medium heat. If needed add more water ½ cup at a time until rice is completely cooked. This step should take about 30 minutes.
2. Once rice is completely cooked, it will look soupy, add 1 cup of whole milk and reduce heat to low and simmer for 8-10 minutes. Add the desired amount of cherries or raisins/currants.
3. Add one 12oz can of evaporated milk. Rice mixture will look loose and watery after adding evaporated milk. Let simmer for 25-30 minutes on very low heat until mixture starts to get lumpy and thick. Stir frequently, but refrain from scraping the bottom.
4. When rice mixture is thick and lumpy and has a pudding texture, add the desired amount of condensed milk to sweeten. I added 7oz which is about half of the standard sized tin. Stir and enjoy! (alicaspepperpot)