Kheer - The Indian Rice Pudding

1. 1

   Soak rice for half an hour. Drain the water completely and grind the rice with 2-3 quick pulse. We don't want to make a rice powder, just break the rice into almost sand like granules.

2. 2

   Bring the milk to a boil and reduce the flame to keep it at slow simmer. Add the rice, saffron and cardamom. Make sure to use a deep bottom pan and crack the cardamom pods.

3. 3

   The milk will start to thicken after 15 minutes. This is the time to add the sugar.

4. 4

   Basically that's it. All you need to do now is keep an eye on the milk and keep stirring it at intervals of 5-6 minutes for next 30-40 minutes.

5. 5

   Once the pudding thickens to your liking garnish with roughly chopped nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.