Umm Layth, my mother must have gotten your vibes, because I went downstairs to see if she wanted me to make anything special for tonight, and guess what she said? “No, I made Kheer, so you can go do some extra dhikr.” So, before I get to my dhikr-fest, here is the recipe that she used. I will take a picture later, hopefully…If it sounds like something you want to try, then let me know how it turns out.
Kheer (Rice Pudding)
1/2 cup rice, American long-grain or basmati
1 cup water
4 cups milk
2 rounded TBSP rice powder, dissolved in some extra milk
1/2 cup sugar
1/2 cup coconut
2 rounder TBSP ground pistachios
1/2 tsp kewra essence
Boil rice and water for 10 minutes.
Add milk, and boil for 30 minutes.
Add rice powder, sugar, and coconut; cook for 10 minutes.
Add pistas and essence.
Can add saffron, slivered almonds, for extra specialness.
Serve hot or cold.
Note: You can increase the rice powder for extra thickness, but I don’t know by how much; guessing you can play around with even after it’s cooked; just make sure to dissolve it in liquid first so that no lumpiness occurs.