Red sorghum book - excellent phrase
Previous issue Next issue. Accepted papers received: 04 February Published online: 07 April Open all abstracts , in this issue. This annual event was intended to provide scientific forum and discussion of applied research on food and agriculture. The theme of "Development and improvement of sustainable agricultural practices toward environmental and global well-beings". All submitted articles were reviewed and selected based on its scope as well as quality, and there are articles that are selected for IOP Conference Series: Earth and Environmental Science. Reviews were conducted by expert referees to the professional and scientific standards expected of a proceedings journal published by IOP Publishing. The first stage is an evaluation of the abstract submission. The number of abstracts received was red sorghum book.Rice kheer is a creamy Indian dessert recipe that is prepared for festivals and special occasions at home.
The ease of this recipe has made me prepare this dish almost every week Thursday or Friday poojai. All we have to do is to just add in roasted basmati rice, water, milk, sugar, cardamom powder and few saffron threads. Cook in red sorghum book cooker mode in instant pot for just 12 minutes and your creamy rice kheer is done! It tastes more like restaurant style rice kheer.
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Before making this rice kheer in instant pot, I referred so many recipes for perfect measurement, procedure and cooking time. Most of the recipes called for cooking rice in milk in porridge mode or pressure cook mode and then add sugar or condensed milk, flavoring ingredients like cardamom, saffron, nuts etc. But I wanted a recipe like one red sorghum book one shot just like my pressure cooker semiya payasam. When I was discussing about this with my friend Shalini, she suggested me to try this method.
She has been doing making rice kheer in instant red sorghum book for the potluck, get togethers and weekend party following this procedure.
Its a hassle free and easiest method to make this yummy Indian dessert even in the last minute. You can serve 10 people easily with just 1 cup of rice.
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In Instant pot rice kheer, most of the people complain about curdling of milk or rice sticking to the bottom of instant pot or kheer getting burnt in the bottom. Addition of water is the key here. You will get a rich, super creamy, thick and click rice kheer all the time.
I have used basmati rice, sugar and milk in this recipe. You can use raw rice, condensed milk or soy milk, Almond milk, coconut milk for Vegan options instead. You can also use evaporated milk.]
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