Rice Pudding with Cardamom and Pistachios Recipe | SAVEUR

Rice Pudding with Cardamom and Pistachios

Ben Fink

Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.

Rice Pudding with Cardamom and Pistachios
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
serves 4

Ingredients

5 cups milk
14-13 cups basmati rice, rinsed
6 pods cardamom
6-8 tbsp. sugar
2 tbsp. shelled peeled pistachios, chopped
14 tsp. rose flower water

Instructions

Put milk, rice, and cardamom into a medium pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer, stirring often, until milk has reduced by one-third, 15-20 minutes.
Add sugar, 1 tbsp. of the pistachios, and rose flower water and stir over medium heat until sugar dissolves, 1-2 minutes, then transfer to a bowl. Cover and refrigerate until well chilled. Discard cardamom pods.
Finely chop the remaining nuts. Serve pudding in small bowls garnished with pistachios.

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