Caramel Rice Kheer

Ingredients

Note– Please read recipe notes in the end.

In a kadai heat some ghee and then add cashews and almonds and roast them for a minute or till they get light brown colour.
In the same kadai add a tablespoon of water and then add the full fat milk and bring it to a boil.
Now add the soaked rice and while stirring it continuously, cook for 2 minutes.
Now lower the flame and cook the kheer for 8-10 minutes or till the rice is completely cooked. Keep scraping the sides of the kadai occasionally to remove the malai.
To make the caramel in another pan add sugar and few drops of water and cook the sugar on medium heat till it melts completely and gets a nice light brown colour. Do not over cook else the sugar will burn and have a bitter taste. Now add fresh malai and cook for another minute.
Add the caramel in the kheer and keep mixing till the caramel dissolves completely in the kheer.
Lastly add the roasted nuts, raisins and cardamom powder. Don’t over cook, because the kheer will turn thick after it cools down.
Serve hot or cold.

Can use basmati, tukda or any good quality white rice.
Full fat milk will give thick and creamy texture to this rice kheer.
After adding the rice, keep stirring for at least 2 minutes it else it might stick to the bottom of the pan, as rice has a tendency to stick because of the starch present in it.