Creamy Rice Kheer

A rich, creamy Indian rice pudding infused with cardamom, saffron, and nuts.

Ingredients

• 1/2 cup The Long Grain Co. Steam Basmati Rice
• 1 liter whole milk
• 1/2 cup sugar
• A pinch of saffron strands
• 4 green cardamom pods, crushed
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 1 tbsp raisins
• 1 tsp rose water (optional)

Instructions

1. 1

   Wash and soak rice for 20 minutes. Drain well.

2. 2

   Bring milk to a boil in a heavy-bottomed pan, stirring frequently to prevent burning.

3. 3

   Add drained rice and cook on low heat, stirring occasionally, for 25-30 minutes until rice is very soft and milk has thickened.

4. 4

   Add sugar, saffron, and crushed cardamom. Stir well and cook for another 5 minutes.

5. 5

   Add half the nuts and raisins. Remove from heat.

6. 6

   Stir in rose water if using. Garnish with remaining nuts.

7. 7

   Serve warm or chilled as desired.