City Palate - The Flavour of Calgary's Food Scene since 1993
City Palate

SUMMER IN THE CITY PALATE- July August Issue 2018

Rasoi Kheer
March/April 2010

Jash Sandhu of Rasoi Kitchen in Marda Loop suggests as a variation the addition of 2 T. mango purée to make Mango Kheer. In this case, don’t add the saffron.

1/2 c. Italian arborio rice

2 -1/2 c. whole milk

1 small can condensed milk

2 pinches Spanish saffron

5 - 6 pods green cardamom, cracked

5 or 6 whole cloves

Combine all ingredients in a saucepan and cook the rice until it’s tender, about 20 to 30 minutes. Serve warm. Serves 2 to 4.