Ingredients
Preparations
Wash the black rice once in running
water. Drain out the excess water. Add in just enough fresh water to
cover it, and let it soak for 8-10 hours or overnight.
Once the black rice is done soaking, drain out the excess water from it.
Take full-fat milk in a heavy-bottomed pan, and place on high heat. Let the milk come to a boil.
Lower the flame , add the
soaked and drained black rice to the milk in the pan. Mix well.
Cook on low-medium heat till the rice is
cooked through, 25-30 minutes. You will need to stir intermittently, to
prevent sticking to the bottom of the pan, and scrape down the cream
that forms on the sides of the pan.
Now, add sugar to the pan. Mix well.
Simmer the Black Rice Pudding for a couple of minutes more. Switch off
gas.
Mix in the cardamom powder to the pudding, after the flame has been switched off.
Chop the cashew nuts and almonds. Heat
the ghee in another pan. Reduce flame and add the cashew nut and almond,
Allow them to brown slightly, ensuring that they do not burn. Switch
off the gas, and add the ghee, cashew nuts and almonds to the Black Rice
Pudding. Mix well.
Serve the Black Rice Kheer hot, at room temperature or chilled.
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