Indian Rice Pudding (Kheer)
Serves: 4
Prep Time:
Cook Time:
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This cardamom-scented Indian rice pudding owes its richness to whole milk, reduced by half, which yields a thick, creamy base.
Yield: serves 4-6Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 tablespoons | jasmine rice |
| 2 tablespoons | unsalted butter |
| 1/2 teaspoon | lightly crushed saffron threads |
| 1/2 teaspoon | ground cardamom |
| 6 cups | whole milk |
| 6 tablespoons | brown sugar |
| 1/4 cup | slivered almonds, toasted |
| 1/4 cup | thinly sliced pistachio nut |
Directions:
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10" skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.
Source: saveur.com
