Ingredients

• 1 cup - Brown rice
• 5 cups - 2 tbsp - Milk
• 3 cups - Water
• 1 cup - Sugar
• 1 tsp - Cardamom
• 1 tbsp - Ghee
• Pinch of Saffron
• 2 tbsp - Condensed Milk
• 2 cups - Grated Carrot

How to Make Brown Rice carrot kheer

• Soak Brown rice in a warm water for 24 hours.
• I mean soak it in a warm water and keep it at some warm place, to keep it soft.
• Now drain the rice completely, and heat ghee in a heavy bottomed pan.
• Fry the rice in this ghee on medium flame for 5-6 minutes.
• Transfer the rice to pressure cooker and add 3 cups of water and pressure cook for two whistles.
• When the pressure eases off, add milk and carrot and simmer for 20-25 minutes, stirring frequently in between.
• The milk should reduce to half of its quantity by now.
• Add cardamom, sugar and condensed milk and stir for 10 more minutes till the kheer thickens.
• Mix saffron with 2 tbsp of milk and add to this kheer, mix and turn off the flame.
• You can garnish with nuts, serve hot or chilled.
• Recipe courtesy: UK Rasoi