Rice with milk (Kheer-jawa-Pongul)

 

 

For more than 5-6 servings

Ingredients
2 cup rice
385 gram condense milk
4 table spoon milk powder
5 cup of water
1 cup chopped almond
1/2 cup raisins -dry grapes
3 table spoon of ghee
4-6 cardamom pod

Method

Soak rice overnight
Drain it and wash it in clean water

Heat a cooking pan on medium flame
Add ghee and let melt
Put cardamom and 1/2 cup almond and let fry till lightly golden
Pour water and rice
let cook for 25-30 minutes until rice is cooked and water level have reduced to more than half
Stir frequently to check cooking point
basically this will avoid burning
Verify if rice have become very tender and add milk powder and mix well
Add on dry grapes and the rest of almond and let cook on low flame till water have reduce
Check if the mixture start sticking in the bottom of your cooking pan-this mean its ready

You can top it with a teaspoon of ghee if you wish

Serving suggestion: serves hot as a dessert or even with pouri-which is a little Mauritian fried flour bread............
Ah that's lovely