Creamy Cardamom Rice Kheer
A slow-cooked Indian rice pudding scented with cardamom and finished with nuts.
Ingredients
- ½ cup rice
- 1 litre full-fat milk
- ⅓ cup sugar
- 4 cardamom pods
- 2 tbsp sliced almonds
- 2 tbsp pistachios
- A few saffron strands
Prepare the grain
Rinse the rice and soak it for 15 minutes. Drain well before adding it to the milk.
Simmer slowly
Bring milk to a gentle simmer, add rice and cook on low heat. Stir regularly so the base does not catch.
Sweeten and perfume
When the rice is soft and the milk has thickened, add sugar, cardamom and saffron. Simmer for five more minutes.
Finish and serve
Fold in the nuts. Serve warm, or chill completely for a thicker and creamier kheer.
Tip: Kheer thickens as it cools, so take it off the heat while it is still slightly loose.