Kheer - rice pudding

Kheer - rice pudding

1 cup of rice

1.5 litres of milk

3/4^th cup sugar

5-6 pods of green cardamom

A pinch of saffron strands

Handful of dry fruits and nuts - slivered pistachios, almonds and currants used here.

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Preparation method

Rinse rice in cold water, until the water runs clear.  Leave to soak.

Pour milk in a heavy based saucepan and add crushed cardamom pods. Bring to the boil. Add the drained rice and cook for 15-20 minutes (cooking time will depend of the variety of rice used), until the rice is tender (to check, press a grain of rice between your thumb and index finger, if there are no white grainy bits in the middle, the rice is cooked). Add almond meal, followed by sugar. Continue stirring on a gentle head. Add saffron followed by the dry fruits and nuts.

Can be served warm, at room temperature or chilled.