||ଚାଉଳ ଖୀରି||Rice Kheer Recipe |

How to cook Chaula Kheer
Wash and clean the rice with regular water.
In a bowl soak the rice with some water for 15-20 minutes.
Take a heavy bottom deep pan and heat 1/2 tbsp ghee in it.
Add 2 tsp sugar and start caramelizing over low heat.
Immediately pour the milk cautiously and give a nice stir.
Allow to boil over low heat stirring in between.
Meanwhile in a pressure cooker, heat 1 tbsp ghee.
Add bay leaf along with soaked and drained rice.
Using a spatula, mix everything.
Fry till 1-2 minutes over low heat.
Then pour 1 cup water, mix well and close the lid of the pressure cooker.
Cook till the rice is well done.
Turn off heat and allow the pressure to release automatically.
Then mash the cooked rice slightly and add into the boiled milk.
Mix everything well and allow to cook again for 30-35 minutes over low heat, stirring and scrapping the sides of the pan in between. Otherwise kheer will stick to the bottom and burnt.
In a separate pan, fry the dry fruits in 1 tbsp ghee. Keep aside.
When the khiri / kheer turns little thick, add sugar along with a pinch of salt, freshly crushed cardamoms and fried dry fruits.
Cook for 2-3 minutes till sugar melts.
Turn off heat and keep aside the kheer to cool down to the room temperature.
Serve as it is or cold !
NOTES:
Caramelization part impacts a beautiful color to the chaula khiri. So i always recommend not to skip that step.
Frying the rice in ghee results into no sticky rice after pressure cooking.

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