Ingredients

• Rice (aromatic)- 200 gms
• Milk- 2 ltr
• Sugar- 250gms or to taste
• Salt-a pinch
• Green cardamom- 2
• Cashew nuts- 1 tbsp
• Raisins- 1 tbsp
• Bay leaves- 2

Method

Chaula Khiri- Boil milk till it reduces to half. Keep aside. Cook the rice with 2 cups of water, salt and bay leaves. When the rice turns soft, and water is completely absorbed, add milk. Let it simmer till the rice blends thoroughly with milk. Khiri should be cooked on low heat, and frequent stirring is important. Add sugar, stir well and keep on a slow fire without simmering for 5 to 6 minutes. Lastly, add raisins and roasted cashew nuts. Remove from fire. Sprinkle cardamom powder.

• Rice can be fried with a spoonful of ghee and cooked directly with milk without using water.
• For a richer taste in Chaula Khiri, Khua or milk powder can be added to Rice Kheer.
• ‘Annapurna’ leaf, also known as ‘Khiri patra’ enhances the aroma if added in place of bay leaves.