Lemon rice

Kheer (rice pudding)

• 100 GRAM RICE
• 1 1/2 CUP MILK
• 1 CUP CREAM
• 1 LEMON
• 6 TBSP SUGAR

• 100 GRAM RICE
• 3 CUPS MILK
• 3 PODS CARDAMOM
• 2 TBSP RAISINS
• 6 TBSP SUGAR
• SOME PIECES DRIED APRICOTS OR MANGO
• 3/4 CUP CREAM

Heat the milk and dissolve the sugar in it. Grate the rind of the lemon and press the juice out. Mix the hot milk, cream, rice and lemon zest and put in an oven dish. Put in the oven at 150 degrees for two and a half hours, stir every half hour. Add a little milk if the mixture becomes too thick. Stir in the lemon juice after the rice is cooked. Serve hot or cold.

Heat the milk and poor the rice in. Cook on a very low fire for one half hour. Cut the dried mango in small pieces. Add the mango, the cardamom, the sugar and the raisins and cook one half hour more. At last add the cream. Take out the cardamom pods. Serve hot or cold.