Rice Kheer
Steps
- Rinse 50g of raw, non-parboiled basmati rice several times and drain.
- Bring ¼ cup of water and 1 liter of whole milk to a boil in a heavy-bottomed pan. Stir in the rice.
- Simmer over medium-low heat for 25-30 minutes, until the rice mashes easily. Stir along the bottom every 3 minutes to prevent sticking.
- Add 50g of sugar. Simmer for about 10 minutes, until creamy but still pourable; it thickens as it cools.
- Stir in ½ teaspoon of ground cardamom and ¼ cup of chopped unsalted cashews and pistachios. Serve warm, or refrigerate and serve chilled.
