Serving: 12-15 people |Type: Dessert/Sweet

Ingredients:

Turbinado Sugar

Method:

1. Wash rice until the water runs clear.
2. Take a pressure cooker fill it with water.
3. Take another bowl (this should fit inside the pressure cooker) add the rice along with 4 cups of milk.
4. Cook it for 4 whistles and then let it simmer for 15-20 minutes and turn off the stove.
5. Cool down the cooker, then open it and mash the rice nicely.
6. Take the heavy bottom non-stick vessel and add the cooked rice.
7. Bring the rice up to a boil and place the flame on medium-low.
8. Next add a cup of milk and mix it, then add 3 tbsp of ghee.
9. As soon as this milk has absorbed into the rice, then add another cup of milk, along with another 3 tbsp of ghee. Repeat it one more time.
10. Next add the sugar; you can add 2-3 cups according to your sweet taste.
11. Now add the final cup of milk along with the rest ghee.
12. Keep mixing until the rice is thick, creamy and shiny.
13. Remove from heat and serve it hot.

Note:

1. Turbinado Sugar is a sugar cane refined sugar. It is considered to be more health than white and brown sugar because it has been be minimally refined. It is available in all US grocery stores.
2. If the cooked mixture does not look shine, you need to add more ghee.
3. This rice will look like basunthi but will taste like pal-kova.
4. Make sure the rice does not stick to the bottom or burn.
5. For extra flavor, you can add a pinch of edible camphor.
6. This can be prepared in slow cooker/crockpot.