Kheer is kind of like rice pudding- and is eaten all over India. Every state in India is like a different country, they all have their own languages and cuisines. I almost skipped this, because I didn’t want to take sides. But kheer? Kheer is everywhere. It’s usually eaten in the summer, but it’s just as good in the winter. It takes a little while to make (longer than my recipes usually do), but it’s worth it!
½ gallon milk
¾ cup basmati rice
⅔ cup white sugar
1 teaspoon ground green cardamom
½ cup slivered almonds
½ cup raisins (exclude this if you think raisins are from the devil like I do)
Start by pouring the rice and milk into a slow cooker. This much milk might seem excessive for such a small quantity of rice. At least I think it does.
But weird things happen in slow cookers. It’ll all work out. I don’t trust slow cookers myself. I never have the patience to use them. Cook it on high for about 5 hours, or on auto overnight. I’d say to cook it on high because it’ll get done faster.
When it’s done (finally, finally done),
throw in the sugar,
slivered almonds, and raisins. You can get a bit creative here- add different dried fruits, nuts, and spices. For example, hazelnuts, dried apricots, and nutmeg. Or maybe cinnamon, peanuts, and honey instead of sugar. Cloves. Crystallized ginger. A splash of vanilla extract. Or, you know, you could just leave it pure and perfect. Or give up and throw in some Nutella.
You didn’t hear that from me. Serve it cold- hot kheer is bitter!