Kheer, an Indian rice pudding recipe I found on line by Madhur Jaffrey is a simple to make creamy and aromatic dessert. It basically consists of milk, basmati rice, cardamon pods and starts with a small amount of sugar, sweetness is up to you. This ones a keeper!
4 cups whole milk
2 tablespoons basmati rice
4 whole green cardamon pods, slighty crushed
2 tablespoons sugar, or more to taste
10 unsalted pistachios, plus more for garnish if you like
1. Pour the milk into a heavy bottomed sauce pan and heat gently. Add cardamon pods and rice.
Bring to a boil then reduce to a simmer and stir occasionally to prevent rice from sticking. Stir and simmer until milk has reduced by about half. Pudding will be very creamy and thickened slightly. This will take about 40 minutes.
2. Remove pudding from the heat. Pick out and discard the cardamon pods. Roughly chop the pistachios and add to the pudding along with the sugar, adding more sugar to your taste. Transfer to a bowl and allow to cool, then cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.
3. To serve, garnish with chopped pistachio nuts if desired. Enjoy!