Rice Kheer
A slow-simmered Indian rice pudding scented with cardamom and saffron, studded with pistachios and almonds — celebratory and homey at once.
Ingredients
- whole milk6 cups
- basmati rice1/3 cup, rinsed
- granulated sugar1/2 cup
- green cardamom pods5, lightly crushed
- saffron threadspinch
- pistachios2 tbsp, slivered
- almonds2 tbsp, slivered
- rose water1/4 tsp (optional)
Steps
Bring milk and cardamom to boil.
Bring the milk and cardamom to a gentle boil in a heavy pot, stirring often so it doesn't scorch on the bottom.
Cook rice in milk.
Stir in the rinsed rice. Reduce to a low simmer and cook, stirring every few minutes, until the rice is fully soft and the milk has reduced by a third, about 40 minutes.
Add saffron and sugar, simmer.
Crumble in the saffron and stir in the sugar. Simmer 5 minutes more until silky and slightly thickened.
Stir in rose water and remove cardamom.
Off heat, stir in the rose water if using. Pluck out the cardamom pods.
Serve with nuts warm or chilled.
Pour into bowls and shower with pistachios and almonds. Serve warm or chilled — it thickens as it sits.
Nutrition, per serving. 230 calories. Protein 7.5 grams, 14 percent. Carbs 30 grams, 56 percent. Fat 7 grams, 30 percent. Fiber 1 grams, sugar 20 grams, saturated fat 4 grams, sodium 110 milligrams. Estimated from ingredients.
