Rice Pudding with Cardamom and Pistachios

Name: Rice Pudding with Cardamom and Pistachios
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 5 cups milk; 1 ⁄ 4 - 1 ⁄ 3 cups basmati rice, rinsed; 6 pods cardamom; 6-8 tbsp. sugar; 2 tbsp. shelled peeled pistachios, chopped; 1 ⁄ 4 tsp. rose flower water

Serves
serves 4

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

Ingredients

5 cups milk
¹⁄₄-¹⁄₃ cups basmati rice, rinsed
6 pods cardamom
6-8 tbsp. sugar
2 tbsp. shelled peeled pistachios, chopped
¹⁄₄ tsp. rose flower water

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Instructions

Step 1

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.

Step 2

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.

Step 3

Finely chop the remaining nuts. Serve pudding in small bowls garnished with pistachios.

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.