|½ cup Basmati Rice||5 ½ cup Whole Milk|
|1- 12 oz can of Evaporated Milk||3 Green Cardamom Pods|
|1/4th cup Blanched Almond halves or slivers||1 cup Granulated Sugar|
- Heat up the milk on stove until layer of cream starts to form on the top. DO NOT BOIL! Add to crockpot
- Wash rice until water runs clear. Drain and add to crock pot
- Add in evaporated milk and stir well
- Cover crockpot and cook for 4 hours on High
- Stir very well once after about an hour, making sure NOT to scrape the sides.
- After 4 hours, the milk should have thickened and the rice should be combining.
- Run a hand mixer, with the beater attachments, on medium speed in the kheer for about 6-10 seconds in 2-3 second intervals. This will adjust the texture of the kheer. Running it for too long will make it too liquid. You want the rice to hold some form but also be combined so it is kheer and not just rice and milk. **
- Add in Almonds and sugar stirring well **
- Remove from crockpot into a glass bowl
- Bring to room temperature before refrigerating for at least 4 hours. The longer the better!
- Garnish with additional almonds and serve
**If you think the texture is fine as is, in case your crockpot tends to get hotter than mine and has caused it to thicken enough on its own then skip the hand blender step.
**It will taste very sweet when it is hot, but as it cools the sweetness will decrease. I like to add in half the sugar and then put just a couple spoons of it in a bowl and throw it in the freezer for a couple seconds. Tasting the cold kheer gives you a better understanding of the level of sweetness. Then add in another quarter cup, freeze and check again. This will help you adjust the sugar levels to your personal preference.