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Nutritious Kids Breakfast- Brown Rice Kheer

Nutritious Kids Breakfast- Brown Rice Kheer

INGREDIENTS

  • 1 cup (150 g) Khaas Brown Basmati Rice
  • 3/4 cup (100 g) cashew nuts
  • 1/3 cup (50 g) blanched almonds
  • 4 1/2 cups (1 L) Milk
  • 6 cardamom pods
  • 2/3 cup (100 g) raisins
  • 1/4 teaspoon ground ginger
  • A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)
  • 1 small cinnamon stick
  • 2 tablespoons golden honey

 

PREPARATION

 

  1. Soak Khaas Brown Basmati Rice in one bowl and the cashews and almonds in another in water for at least an hour.
  2. Drain the rice and put it into a saucepan with the milk and 2 cups (500 ml) of cold water and bring to a simmer. Cook for 20 minutes at a gentle bubble until the rice has puffed up and the liquid is beginning to thicken.
  3. Meanwhile, drain the nuts and finely chop them. Bash the cardamom pods in a mortar with a pestle and remove the fragrant seeds, then discard the pods and grind the seeds until you have a powder.
  4. After 20 minutes add the nuts, raisins, spices, and honey to the rice and cook for another 15 minutes until thick and creamy, somewhere between rice pudding and porridge. You want to reach the sweet spot where the rice is soft, with very little bite, and the kheer is creamy but not too thick. If it looks like it is thickening too fast, turn the heat down and add a little boiling water from the kettle. Serve with sliced bananas , roasted flax seeds or even roasted pumkin seeds and quick and healthy breakfast ready for your little wonder!!

Kashmiri Pulao

Kashmiri Pulao

Ingredients:

2 cups of India Khaas XL Authentic Basmati Rice, 2 cups of milk, 1/2 cup Cream beaten smooth, 1 tsp Sugar, Salt to taste, 1/2 tsp Cumin Seeds, 3 Cloves, 1" Cinnamon, 3 Cardamoms, 1 Bay Leaf, 2 tbsp Ghee, 1 cup Canned Chopped Mixed Fruit (drained), 2-3 Edible Rose Petals.

Instructions :

Wash and soak India Khaas XL Authentic Basmati Rice for 15-20 minutes. Mix milk, cream, sugar and salt. Drain India Khaas XL Rice and keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add the rice and fry in ghee for 2 minutes. Add milk-cream mixture with 1/2 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. Mix in drained fruit very gently. Garnish by sprinkling finely broken rose petals.



Serve hot with a Curry or Tarka Dal