Kheer

Ingredients

• 125 g Basmati rice
• 750 ml milk (3.5% fat)
• Pinch Saffron
• 4 tsp Raw cane sugar
• 4 green cardamom pods
• 1 Cloves
• 0.5 tsp Cinnamon powder (Ceylon)
• 1 handful Almonds (with skin)
• 2 tsp Rose water (as needed)
• 1 tbsp Pistachios

Instructions

1. 1.

   Place the rice in a bowl and soak in cold water for 30 minutes. Drain and rinse with cold water.

2. 2.

   Combine milk, sugar, and saffron in a pot. Crush the cardamom pods and add them to the milk along with cloves and cinnamon. Bring everything to a boil.

3. 3.

   As soon as the milk begins to boil, add the rice and simmer covered over low heat for about 20 minutes. Stir occasionally to prevent the rice from sticking and burning.

4. 4.

   Meanwhile, finely chop the almonds and add them to the rice. If desired, stir rose water into the Kheer, taste, and distribute it in small bowls. Top with roughly chopped pistachios and enjoy cold or warm.