Chocolate Brown Rice Kheer Shots

a) FOR KHEER

Ingredient	Measure
Brown Basmati Rice	¼ cup
Whole milk	2 cups
Sugar	½ cup
Cardamom powder	1 tsp
Cocoa powder	2 tbsp

b) FOR CHOCOLATE TRUFFLE

Ingredient	Measure
Dark chocolate (finely chopped	¾ cup
Fresh cream	¾ cup
Butter	1 tsp

c) OTHER INGREDIENTS

Ingredient	Measure
Salty crackers (crushed)	A few (for garnish)
Chocolate cigars	For garnish (optional)

Preparation

1. Rinse the Brown Basmati Rice under cold water and soak it for 30 minutes.
2. Bring 2 cups of milk to a boil over medium heat in a heavy-bottomed pan.
3. In a separate pot, bring 4 cups of water to a boil. Add the soaked rice and cook until it’s partially done. Drain the rice.
4. Add the partially cooked rice to the boiling milk. Cook on medium heat until the rice is tender and the milk has thickened.
5. Stir in the sugar and cardamom powder and cook for 4 minutes.
6. Remove from heat and set the kheer aside to cool. Once cooled, refrigerate it until you’re ready to assemble the dessert.
7. Heat the fresh cream over low heat until small bubbles form around the edges. Bring it to a gentle boil, then turn off the heat.
8. Add the finely chopped dark chocolate and butter to the hot cream. Whisk until the mixture is smooth and free of lumps. Let it cool to room temperature, then refrigerate for 10 minutes.

Assembly and Serving

1. Place a layer of crushed salty crackers at the bottom of shot glasses.
2. Next, add a layer of the chocolate truffle.
3. Follow with the chilled kheer as the final layer.
4. Dust with cocoa powder and garnish with chocolate cigars (optional).
5. Serve chilled.

Note: Adjust the sugar to your liking and for the best results, ensure the kheer is fully refrigerated before assembling and serving!

This fun twist on kheer brings together creamy brown rice and luscious chocolate, served in shot glasses for a bite-sized burst of decadence.

(Authentic Royal)