Ingredients:

1500 ml fresh milk
100 g rice
5 tbsp sugar
2 tbsp Milmmaid
3 cardamoms (powder) 3
Chopped almonds, cashewnuts, pistacchios for garnising

Method:

Wash rice well and soak for 10 minutes. Boil the milk.
Add rice and cook on slow fire stirring occasionally
until rice floats on top and milk thickens. Add sugar
and Milkmaid. Pour into a serving bowl and garnish just
before serving.

Note: This can be eaten hot or cold. For cold kheer, refrigerate for at least an hour.

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