Milk Rice
by Tarla Dalal

An aromatic rice preparation cooked completely in milk with a dash of spices, which gives it a very luxurious taste despite using no oil or ghee.

You could serve milk rice as it is with a spicy side-dish, or use it to make other dishes like biryanis, layered and baked rice dishes, or even innovative desserts !

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Milk Rice recipe - How to make Milk Rice

1/4 cup long grained rice (basmati)
3 cloves (laung / lavang)
2 cardamoms (elaichi)
1 bayleaf (tejpatta)
1 stick of cinnamon (dalchini)
1 cup low fat milk (99.9% fat-free , readily available in the market)
salt to taste

Method

Clean, wash and soak the rice in water. Drain and keep aside.
Put the milk to boil along with 1 cup of water.
Combine together all the ingredients including the milk-water mixture and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork.
Use as required.

Nutrient values (Abbrv) per cup

Energy	87 cal
Protein	4 g
Carbohydrates	17.5 g
Fiber	0.7 g
Fat	0.2 g
Cholesterol	0 mg
Sodium	40.9 mg

Click here to view calories for Milk Rice

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Reviews

Foodsie

on 21 May 14 02:04 PM

Flavors, Aroma and Texture... this rice ticks all the boxes... I served this rice with Dal Mkhani and it tasted fab.. as the richness of the rice enhanced the total experience of "Kali dal aur chawal"

Anya2012

on 28 Jun 12 09:28 AM

I used milk rice as a base for cooking Masoor Biryani, so that we would not have to use any oil in making the biryani.