Dessert

Kheer, Pakistani-style rice pudding

Name: Kheer, Pakistani-style rice pudding
Total time: 50 min
Yield: serves 4
Ingredients: 100 g Rice; 1 L Milk; 80 g Sugar; 3 pods Cardamom; 1 pinch Saffron; 2 tbsp Pistachios; 2 tbsp Raisins

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy100 g
Milk — to buy1 L
Sugar — to buy80 g
Cardamom — to buy3 pods
Saffron — to buy1 pinch
Pistachios — to buy2 tbsp
Raisins — to buy2 tbsp

Preparation

Rinse the rice and soak it for 20 minutes in cold water, then drain it.
Bring the milk to a boil in a thick-bottomed pot, then lower the heat and add the drained rice.
Simmer over very low heat for 30-35 minutes, stirring very regularly to keep the milk from catching on the bottom, until the rice is very tender and the milk has reduced and thickened.
Add the sugar, crushed cardamom and saffron, mix and simmer for another 5 minutes so the sugar dissolves well and the flavours infuse.
Stir in the crushed pistachios and raisins, keeping a few aside for garnish.
Serve warm or well chilled, sprinkled with the reserved pistachios and raisins.