Rice Kheer (Indian Rice Pudding)

Ingredients

• 0.5 pound Basmati rice (About 1 cup; bassmuttee or cheeneesuckur rice in original)
• 2 cups Whole milk (Pure cow's milk)
• 3 sticks Cinnamon sticks, small (2-3 small sticks)
• 2 tablespoons White sugar, fine quality (1.5 to 2 tablespoons depending on sweetness preference)
• 1 teaspoon Butter for greasing (Optional, only if serving cold in a mould)

Instructions

1. 1Thoroughly boil the rice in plenty of water until fully cooked and tender.
2. 2Drain away all the cooking water from the boiled rice using a colander or strainer.
3. 3Return the drained rice to the pot, add the 2 cups of milk, and place over a slow fire or low heat. Allow the rice to absorb the milk gradually.
4. 4As the rice begins to absorb the milk, add the cinnamon sticks and sugar. Stir gently to combine and continue cooking until all the milk is absorbed.
5. 5Once the milk is entirely absorbed, either turn out the kheer onto a dish and serve hot, or transfer to a buttered mould, allow to cool, then unmould and serve cold.