Badami Kheer Recipe

Heat the milk in a deep pot while stirring constantly. Use only medium heat or it will very likely burn! When the milk comes to a boil add the (washed) rice. Continue stirring. When the milk starts to noticeably thicken, add the milk powder. Keep stirring. Check the rice after about 20 minutes. When it seems fully cooked (tender to the bite), add the sugar. Cook for another 10 minutes (with constant stirring). The milk should be quite obviously thickened by this time.

Mix in the cardamom and saffron. Remove from heat. The kheer will thicken as it cools. You may serve it warm, at room temp, or chilled...however you prefer (try it all three ways!). For a change in the future, you can stir in a tsp. of chopped almonds along with the cardamom.