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Indian Rice Pudding (Kheer)


Basmati rice
½ cup
2 cups
2 quarts
Green cardamom pods
1 ¼ cups
Silvered blanched almonds
¼ cup
Ground cardamom
½ tsp
Ground nutmeg
¼ tsp
Rose water
1 tbsp

Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water.

Serve warm or chilled in dessert bowls.