How Ships manage to cook without LPG in ocean?

Ingredients

• 1 cup Basmati Rice (rinsed thoroughly and soaked for 15 minutes)
• 4 cups Full‑Fat Milk (fresh, preferably whole milk for richness)
• 3/4 cup Granulated Sugar (adjust to taste; can be reduced for a less sweet kheer)
• 1/2 teaspoon Cardamom Powder (freshly ground for best aroma)
• 5 threads Saffron Threads (soaked in 1 tbsp warm milk for color and flavor)
• 2 tablespoons Almonds (slivered, lightly toasted)
• 1 tablespoon Raisins (golden raisins, optional)

Instructions

1. Prepare Rice

   Rinse the basmati rice under cold water until the water runs clear, then soak in water for 15 minutes. Drain well before using.

   Time: PT5M

2. Heat Milk

   Place the heavy‑bottom saucepan on the ship’s hot‑plate. Add the 4 cups of full‑fat milk and bring to a gentle boil over medium heat, stirring occasionally to prevent a skin from forming.

   Time: PT8M

   Temperature: Medium heat (≈180°F / 82°C)

3. Add Rice

   Stir in the drained rice into the boiling milk. Reduce heat to low and simmer, stirring every 2‑3 minutes to keep the rice from sticking to the bottom.

   Time: PT20M

   Temperature: Low heat (≈150°F / 65°C)

4. Sweeten and Flavor

   When the rice is soft (about 15‑20 minutes), add the granulated sugar, cardamom powder, and the saffron‑infused milk. Stir until the sugar dissolves completely.

   Time: PT5M

5. Finish with Nuts

   Turn off the heat. Garnish the kheer with toasted almond slivers and raisins. Cover the saucepan with a lid and let it rest for 5 minutes so the flavors meld.

   Time: PT5M

6. Serve

   Serve the kheer warm or chilled, as preferred by the crew. Portion into bowls and enjoy.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

1 g