Kheer - Indian Rice Pudding

1. 1

   ["Soak the rice in warm water for 30 mins. Drain the rice and grind coarsely using a mortar-and-pestle. (You can leave also leave the rice whole or grind using a processor.)", "Pour the milk in a heavy-bottomed saucepan. Split the vanilla bean lengthwise and scrape the seeds with a knife into the milk. Add the vanilla bean too. Bring the milk to a gentle boil. Take it off the heat and let steep for 30 mins.

2. 2

   (If you don't want to use a vanilla bean, you can skip this step entirely.)", "If using the saffron, soak the strands in 1 tablespoon of the warm milk.", "Remove the vanilla bean and bring the milk back to a boil. Add drained rice and simmer on low heat, stirring occasionally to ensure no lumps form. Continue until the rice is cooked. and the mixture reduces to one-third of the original volume. (Or reduces to the consistency you prefer. It takes 25-30 mins to reach the consistency I like; also remember, it will continue to thicken as it cools)", "Add the sugar and mix well, cooking just until it dissolves.", "Stir in the saffron milk/rose water/spices. Serve warm or chilled as you prefer garnished with the nuts."]

* Per serving · 4 servings · Values may vary.

No additional tips available.