10 cups (2 litre) 64 fl oz Milk
1 1/4 cups (250 g) 9 oz Rice
1 2/3 cups (250 g) 9 oz Sugar
1/2 tsp Saffron (kesar), diluted in water
1 1/4 tsp (20 g) Almonds (badaam), slivered
1 1/4 tsp (20 g) Pistachios (pista), slivered
1/4 tsp Green cardamom (choti elaichi), powdered
1. Wash the rice, drain excess water. Bring the rice and milk to the boil. Cook, stirring constantly, till the rice is tender and the milk is thick.
2. Add sugar and cook for 10 minutes, stirring constantly. Remove from heat; add saffron, almonds, pistachios, and green cardamom powder.
3. Serve hot or chilled.
Variation To make kheeranand double the quantity of rice mentioned. Fry rice in 2 tbsp ghee. Then add the milk, stir carefully on low heat so as not to break the rice. This preparation is thicker than kheer and tastes more like rice pudding.