Kheer

1. 1

   Boil milk in a tall pot.

2. 2

   Let it simmer for 15 minutes, stirring occasionally so that it doesn't burn.

3. 3

   Add the rice and the bay leaves into the milk and boil another 20 minutes, until the rice is cooked.

4. 4

   Stirring, add the sugar, almonds and cardamom.Boil for another 5 minutes and remove from heat.

5. 5

   The kheer shouldn't be too thick when you take it off the heat, because it thickens while cooling off.

6. 6

   But make sure it isn't too runny either.

7. 7

   If it DOES turn out too runny, boil it, stirring constantly until it thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.