Adding water to the pan before the milk helps prevent sticking and burning.
Use any fragrant rice of your choice.
Always cook on low to medium flame.
Can be refrigerated for up to 1 week.
You can skip ghee if you want.
Ghee has a rich, nutty flavor that enhances the taste and mouthfeel of kheer. The fat helps coat the rice grains and gives a smooth, creamy texture, and also helps in digestion