Kheer

Creamy Pakistani rice pudding flavoured with cardamom and topped with nuts.

Ingredients

• 1/2 cup basmati rice, soaked 30 minutes
• 1 litre full-cream milk
• 3/4 cup sugar (adjust to taste)
• 4 green cardamoms, crushed
• 2 tbsp almonds, sliced
• 2 tbsp pistachios, sliced
• 1 tbsp raisins
• A pinch of saffron soaked in 1 tbsp warm milk (optional)

Instructions

1. Bring the milk to a boil in a heavy-bottomed pan.
2. Add the soaked rice and cook on low heat, stirring often, for 45-50 minutes.
3. When the rice is completely soft and the milk has thickened, add sugar and cardamom.
4. Cook 10 more minutes, stirring constantly.
5. Remove from heat and stir in the saffron milk if using.
6. Pour into serving bowls and cool to room temperature.
7. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and raisins before serving.