Rice Kheer


Patolleo or patoleo pronounced as pathayo is a Goan sweet prepared for the feast of the  Assumption of Mary. Since I did not have the boiled rice (big fat unpolished rice) & Goa pyramid jaggery to make pathayos, I  made Rice Kheer instead by using turmeric leaves from my garden.
Kheer… oh kheer…It is the food of the Gods. It is a must have in every Indian home to celebrate an auspicious occasion or whenever we feel thankful, happy, lucky & joyous. It needs to be cooked with TLC on low simmering fire, gently stirring now & then. It is sheer magic to see the rice & milk come together in perfect harmony. You can tell one from the other but are inseparable.
Rich & Creamy..Lustrous & Pearly.. Full of sweet aromatic goodness of turmeric leaves & a hint of cardamom ! Say Cheers to Kheer!
Here is how you can recreate  pure magic in your kitchen & feel happy with yourself & share it with your loved ones.
Ingredients :
·         2 cups Basmati Rice (picked, washed & soaked for 30 mins.)
·         1 litre Milk
·         ½ cup Sugar (or to taste)
·         2 Green Cardamom (crushed & pwd.)
·         1 fresh leaf of Turmeric
·         Few raisins
·         2 tbsps. Almonds & Pistachios (sliced)
·         Few strands of Saffron
Method :
In a heavy bottom pan boil milk & then add the soaked rice to it. 
Stir gently & bring to a boil again. 
Reduce heat & let it cook on simmer. 
Stir from time to time so that the rice does not stick to the bottom of the pan. 
In about 30 mins you will see the rice & milk coming together. 
Let the rice cook till it is soft, pearly & a homogeneous mixture is formed. 
Now add the turmeric leaf, cardamom pwd., sugar & stir well. 
Let it cook on low heat. 
Add almonds, pistachios, raisins & stir. 
Adjust sugar according to desired sweetness. 
Cook further on simmer to desired consistency. 
Serve hot or cold with few strands of saffron.
Enjoy this sweet treat !

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