Indian Rice Pudding (Kheer)

Recipe Ingredients

1/2 cup	80g / 2.8oz	Basmati rice
2 cups	474ml	Water
2		Milk
5		Green cardamom pods
1 1/4 cups	247g / 8.7oz	Sugar
1/4 cup	23g / 0.8oz	Slivered blanched almonds
1/2 teaspoon	2.5ml	Ground cardamom
1/4 teaspoon	1.3ml	Ground nutmeg
1 tablespoon	15ml	Rose water

Recipe Instructions

Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water.

Serve warm or chilled in dessert bowls.

Source:
Feast of India by Rani

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