Indian kheer — the soft rice pudding with milk, cardamom and pine nuts

Kheer is the traditional rice pudding of the Indian subcontinent — a soft, creamy dessert slowly simmered in milk until the rice melts and the milk thickens. It is flavoured with green cardamom and saffron and garnished with nuts; it is served warm or cold at celebrations and family occasions.

Ingredients

(6 servings)

• 1 litre whole milk
• 80 g basmati rice
• 100 g sugar
• 4–5 green cardamom pods, crushed
• a pinch of saffron (optional)
• 30 g pine nuts, chopped
• 30 g blanched, toasted almonds, flaked
• 2 tablespoons raisins
• 1 teaspoon rose water (optional)

Preparation

1. Wash the rice and leave it to soak in cold water for 20–30 minutes, then drain it.
2. In a heavy-bottomed pot, bring the milk to a boil over medium heat.
3. Add the drained rice, lower the heat and simmer slowly for 40–50 minutes, stirring often so it does not stick to the bottom.
4. When the rice has softened completely and the milk has thickened, add the sugar, the crushed cardamom and the saffron; simmer for another 10 minutes.
5. Add the pine nuts, almonds and raisins (keep a little aside for garnish).
6. Remove from the heat, add the rose water if using it, and let it cool slightly.
7. Serve warm or cold, garnished with the remaining nuts.

Preparation time: 10 minutes. Cooking time: about 60 minutes. Servings: 6.