The kitchen has become our go-to-place in these days of self-isolation and social distancing, triggered by the COVID-19 crisis. As many of us are spending more time honing our culinary skills, we are also learning about the journey of our local milk, meat, fish and produce to our plates. To help you along your epicurean adventure, Alooatta.com has partnered with the BC Dairy Association to bring you this delicious series of South Asian recipes.

Kheer

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Yield: 6 servings

Ingredients:

• 4 cups (1 L) milk

• 1 cup (250 mL) basmati rice

• 1 can (300 mL) sweetened condensed milk

• 1/2 cup (125 mL) raisins

• 1/4 tsp (1 mL) ground cardamom

• Pinch saffron

• 1/2 cup (125 mL) chopped pistachios

Instructions:

1. In a saucepan set over medium heat, combine milk and rice; bring to boil. Reduce heat; cover and cook for about 15 minutes or until rice is tender but still toothsome.
2. Stir in condensed milk, raisins, cardamom and saffron; bring to boil. Reduce heat; cover and cook for 8 to 10 minutes or until rice is tender. Spoon into bowls and top with pistachios.

Tips:

• Garnish with almonds, cashews, cranberries or toasted coconut.

• Replace cardamom with ground cinnamon or nutmeg, or a pinch of saffron threads.