Name: Caramelly Risotto Rice Kheer recipe by Rashmi Ahuja at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Ingredients; 80 gm arborio rice; 225 ml heavy cream; 500 ml almond milk; 70-80 gm jaggery; 35g butter; 50 gm almonds, chopped; 30 gm pistachio, chopped; 1/4 tsp cinnamon powder; Dash of fresh nutmeg

ABOUT Caramelly Risotto Rice Kheer RECIPE

This is not your regular kheer recipe. It is made using risotto rice which has high starch content and thus more creamy kheer. Also the rice were first toasted and then cooked in almond milk sweetened with jaggery instead of normal sugar, which gives it rich, caramelly and dark flavor. It tasted so good…just loved it..

Ingredients Serving: 6

Ingredients
80 gm arborio rice
225 ml heavy cream
500 ml almond milk
70-80 gm jaggery
35g butter
50 gm almonds, chopped
30 gm pistachio, chopped
1/4 tsp cinnamon powder
Dash of fresh nutmeg

Instructions

Method
Put rice in a flat pan and toast it on medium-high heat for 10-12 minutes, until it is golden brown and smells toasted. Transfer it to another bowl and set aside.
Place the same pan back on medium heat and toast the chopped almonds. It should take 4-5 minutes. Transfer to another bowl and set aside. Repeat the same with pistachios.
Melt the butter in large, non-stick or heavy bottom pot over medium-high heat and let it brown up. Add in the rice and stir it for a minute or two until the butter coats the rice. Pour in the cream and almond milk.
Stir in the jaggery to the mixture. Let it cook on low-medium heat for 30-45 minutes, while stirring in between, until the rice softens and absorbs the liquid. Add more liquid if needed.
Once cooked, stir in the cinnamon and freshly grated nutmeg. Remove from the heat, stir in the toasted almonds and let it rest for 5-10 minutes. Garnish with toasted almonds and pistachio and serve. Enjoy!

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