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Kheer
Indian rice pudding slowly cooked in milk with cardamom, saffron and garnished with pistachios and rose petals.
Ingredients
Instructions
Wash rice and soak 30 minutes, drain.
Bring milk to boil in a heavy pot, add rice.
Simmer on medium heat stirring frequently for 45 minutes.
Rice should break down and milk should thicken to a creamy consistency.
Add sugar, ground cardamom and saffron milk.
Cook 10 more minutes until thick but still pourable.
Add rose water and most of the nuts.
Serve warm or chilled, garnished with remaining nuts and rose petals.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
