Rice Kheer (Rice Puding)

Ingredient:
1/4th cup long grain rice
4-5 cups milk
1 small can evaporated milk (Optional)
A pinch of saffron threads, soaked in a little hot milk2-3 cardamom seeds (crushed)2-3 tbs cashews for garnishing
½ cup sugar or as you need

Method:
1.Wash the rice and keep it aside for about half an hour.
2.Heat the milk with one cup of water in a heavy bottom pan and let it boil.
3.Add rice to the milk and keep stirring in between for about 10 minutes.
4.Add cardamom, saffron milk, sugar, evaporated milk and stir it and let it cook for another 5 minutes and your rice kheer is ready to serve hot or chilled as you like.

Tomato Rice

Ingredients:
2 cup normal rice
1 small onion sliced
4 tomato chopped
3-4 dry red chilli
¼ tbs turmeric powder
1 tbs mustard seeds
12-15 curry leaves
Salt as per taste
5 tbs oil


Method:
1) Cook the rice in a rice cooker (don’t use basmati rice or jasmine or any fragrant rice) and let it cool down.
2)Take the chopped tomatoes in a frying pan, sprinkle some salt and cook it in high heat for about 10-15 minutes or till it get mushy(you can blenched the tomatoes and chopped it and then cook it).
3)Heat oil in a frying pan, add mustard seeds allow it to finish crackling and add sliced onion and fry till it gets nice brown color and then add curry leaves and then tomatoes, turmeric powder, salt and rice and mix it properly. Switch off the gas and your delicious tomato rice is ready to serve hot with papad or Raita.