Gajar Ki Kheer/ Indian Rice Pudding With Carrots

• 4 1/4 cups full cream milk
• 3 tablespoons rice If using long Basmati- then advisable to crush it first
• 2 tablespoons sugar
• saffron Some Strands of
• 3 green cardamom Ground
• 1/2 carrot peeled and grated

1. Bring the milk to a boil in a heavily-bottomed pan, and add the sugar.
2. Add the rice and cook on medium heat, stirring occasionally.
3. The milk will thicken and it is very crucial to stir occasionally. The rice will get cooked slowly.
4. Cook for at least 30 minutes or until the rice is cooked and the quantity gets reduced to about half.
5. Add the carrots, and cook for another 5-10 minutes until they cooked (not too soggy) and the Kheer looks pinkish.
6. Add the Cardamom and saffron simultaneously and cook for about a couple of more minutes.
7. Remove from heat and serve warm or let it cool a bit and serve chilled.

full cream milk, rice if, sugar, saffron, green cardamom, carrot

Taken from www.yummly.com/recipe/Gajar-ki-Kheer_-Indian-Rice-Pudding-with-carrots-1658849 (may not work)