Indian Rice Pudding (Kheer)

By CheeseDiva

Ingredients

• 6 tbsp. jasmine rice
• 2 tbsp. unsalted butter
• 1 ⁄2 tsp. lightly crushed saffron
• 1 ⁄2 tsp. ground cardamom
• 6 cups milk
• 3 oz. jaggary or 6 tbsp. light brown sugar
• 1 ⁄4 cup slivered almonds, toasted
• 1 ⁄4 cup thinly sliced pistachios

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

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.