Thoroughly wash rice until water runs clear, about 3-4 times
In heavy-bottomed pot or saucepan, set a gallon of whole milk on to boil; add rice and cardamom
Cook down until milk and rice thicken into rice-pudding consistency
Be sure to scrape bottom of pot to avoid scorching milk
Press the rice against the sides of the pot to mush and thicken; you can use a stick blender or hand mixer to speed up the process and for more even consistency
Once desired consistency is reached, add sugar, raisins and almonds; cook until sugar is thoroughly dissolved and evenly distributed
Notes
Kheer may be served warm (if fresh made), but is most often chilled and served cold
Some prefer not to stir the raisins and almonds throughout the dish, instead reserving them for garnish on top of the finished kheer; you can also do both
If slicing almonds, microwave in some water in order to soften the nut and loosen the skin for easy removal
Chilled kheer may form a skin on top; this is completely normal and nothing to worry about. To avoid this over with plastic wrap and push it down so that it touches the surface of the kheer
(Optional) Spray one slice of bread with spray oil and lay it oil side down (see notes)
Layer on the rest of the ingredients
Add the other slice of bread and spray top with oil, if using
Heat in toaster oven, panini press, or George Foreman grill, or press on a dry pan on the stove
Nutrition
493 Calories
Notes
If calories aren’t an issue, you can drizzle the outside of the sandwich with olive oil on both sides, or spread with butter instead of using the spray oil
You can also drizzle some olive oil on the inside of the sandwich, but I find it’s not necessary
If using the toaster oven, it’s fine to take the sandwich out halfway through and press it down a bit.
Pane Turano is my bread of choice for paninis, but any nice sourdough bread should work fine. Other breads like ciabatta or foccacia will work, too, but the calorie count will be different.
Tuck a 2-egg omelette into a 10″ flour tortilla and add 2 slices of melting cheese (I like American). Warm in toaster oven, airfryer, or in a dry pan on the stovetop until cheese is melted.
Top rice with salsa, sprinkle a little water over it and heat in microwave for ~2 minutes or until piping hot
Add cheese and heat for 30 seconds, removing halfway through to stir and insure even melting
Add chicken on half of the hot rice mix and cover with the other half (to heat through)
Add sour cream and lettuce
Nutrition
Calories: 688
Notes
Microwaved chicken has a bad smell and worse taste. Covering the chicken with the hot rice helps mitigate that. You can also heat the chicken, rice, and salsa in a dry pan on the stove over medium-low heat, stirring frequently, then fold in the cheese.
Wash the rice and cover with water to soak; set aside
Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
Add potatoes, cumin seeds
Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
Pressure: High
Time: 7 minutes
Release: 10 minute natural
Nutrition
100g = 153 calories
Notes
This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
If you do not have the reserved liquid or you did not make that recipe at all, use all water.
I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
The flavor is somewhere between Mexican rice and Pakistani pulao.
Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
