Indian Rice Pudding - Kheer

1. 1

   Wash the rice well, soak in water to cover for 20 minutes.

2. 2

   Drain rice.

3. 3

   In medium sized saucepan, combine the drained rice with the 1 1/2 cups water.

4. 4

   Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes.

5. 5

   Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom.

6. 6

   Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot.

7. 7

   Remove from the heat, transfer to a serving bowl, and cool to room temperature.

8. 8

   Stir in the rosewater and most of the pistachios, reserving some for garnish.

9. 9

   Serve at room temperature or cover and chill.

10. 10

    Garnish with remaining pistachios before serving.

* Per serving · 4 servings · Values may vary.