RICE KHEER

                                              RICE KHEER is a rich dessert made by cooking rice in milk and jaggery. It is specially made in the festive season.  I usually make paramannam/ sweet pongal for sankranthi . But this year I have decided to make rice kheer. The traditional method of cooking kheer takes a bit of time so to speed up the process I cook the rice in pressure cooker . I used to enjoy the paramannam/pongal a lot just for a fact that it had loads of dry fruits. So, if you are planning to make traditional dishes then this kheer is much close to the traditional pongal except for the fact that we don't add dal. So, note the ingredients and then jump straight into your kitchen.

                                              

                                              

INGREDIENTS::
Rice                                 1/4 cup
Whole milk                      1 litre          
Jaggery/sugar                   3/4 cup
Water                                1 cup
Salt                                   a pinch
Ghee                                 1 tbsp
Dry fruits                          few(cashew nuts, raisins)

PROCEDURE::
1) Wash the rice thrice and then set aside.
Soak the rice for 30 minutes.
2)Chop the dry fruits and then roast it in ghee and keep aside.

3)Add milk to a deep bottom pan. Boil the milk now bring it to simmer.
Now add the washed rice to it.
4)Let the rice cook until it is completely done. Make sure to stir in between.(it may take up to 30-40 minutes.)

If using sugar::
5)Now add the sugar  and mix well. (if using sugar)

If using Jaggery::
4)Add jaggery in a pan. Now add water to it and then boil until the jaggery melts.
Turn off the heat and then keep aside.

5)Add cardamom powder ,roasted nuts and pinch of salt  to the milk and rice mixture.  Let it cook for 5 more minutes. Turn off heat.
6)After the rice and milk mixture is light warm , then add the jaggery mixture to it. Mix well and serve.

**I cook the rice in pressure cooker if i am in a hurry.
And then add the cooked rice to the boiling milk. This quickens the process.