Rice Payasam/Kheer

Ingredients

• 5 cups Whole Milk (Exactly 1 liter of milk)
• 6 tablespoons Sugar (Heaped)
• 1 tablespoon White Rice
• 1 teaspoon Ghee
• 10 count Cashews
• 10 count Raisins

Instructions

1. 1Place a pressure cooker on the stove with water. In a large, thick-bottomed vessel, combine 1 liter of milk with washed rice and sugar. Mix well. Cover with a holed lid or steel jhali, then place inside the cooker. Seal the cooker with its lid and whistle. Heat on high flame until the cooker is about to whistle, then reduce to low flame and cook for 45 minutes to 1 hour. Ensure the vessel is large enough to prevent milk from spilling over.
2. 2After 1 hour, turn off the heat and allow the cooker to cool. Once cooled, remove the vessel. The milk-rice-sugar mixture should be cream-colored and reduced to half its original volume.
3. 3In a small kadai, heat ghee over medium heat. Sauté the cashews and raisins until golden. Remove from heat and set aside.
4. 4Pour the sautéed cashews and raisins over the milk mixture, avoiding the ghee. Stir gently to combine. Serve the rice payasam/kheer as a dessert.