Kheer

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1. 1Step 1: In a heavy-bottomed pot, heat 4 cups of whole milk over medium-high heat. Bring it to a boil, then reduce to low and let it simmer for about 10 minutes, stirring occasionally so the milk doesn’t stick or burn. The milk will reduce slightly and start to thicken.
2. 2Step 2: Turn the heat to medium. Stir in ½ cup rinsed basmati rice and cook for 15 minutes, stirring often. The rice should become soft, tender, and fully cooked through — this is what gives kheer its body and creaminess.
3. 3Step 3: Once the rice is soft, stir in ⅓ cup La Lechera Sweetened Condensed Milk and ⅛ teaspoon cardamom powder. Mix well and cook for another 2 minutes, then turn off the heat.