Cardamom Rice Pudding

Slow-simmered Indian kheer with tender basmati rice, fragrant cardamom, saffron and toasted nuts.

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Kheer becomes creamy through patient reduction, not starch or custard powder. Frequent scraping near the end prevents the milk solids from catching on the pan.

Ingredients

• 1.5 litres Whole milk
• 75 g Basmati rice (rinsed and soaked for 20 minutes)
• 6 Green cardamom pods (seeds removed and finely crushed)
• 12 Saffron strands (soaked in 1 tablespoon warm milk; optional)
• 90 g Caster sugar (adjust to taste)
• 25 g Almonds (slivered)
• 25 g Pistachios (roughly chopped)
• 25 g Golden raisins (optional)
• 1 tsp Rose water (optional; do not use more)
• 1 pinch Fine salt

Step-by-step method

1. Rinse the basmati rice gently until the water is nearly clear, then soak it in fresh water for 20 minutes. Drain well. Soaking helps the small quantity of rice soften evenly in the milk.
2. Pour the milk into a wide, heavy-bottomed saucepan. Bring it slowly to a boil over medium heat, stirring and scraping the base every minute. Watch closely as it nears boiling because milk can rise over the rim suddenly.
3. Lower the heat until the milk bubbles gently. Add the drained rice and pinch of salt. Cook uncovered for 25 to 30 minutes, stirring every 3 to 4 minutes and scraping the base and corners so no milk solids burn.
4. When the rice grains crush easily between two fingers, add the crushed cardamom and saffron milk. Continue simmering for 10 to 15 minutes, stirring more often, until the volume reduces by roughly one-third and the kheer coats a spoon.
5. Add the sugar only after the rice is fully soft. Stir until dissolved and simmer for another 4 to 5 minutes. The pudding should still pour slowly; it will thicken considerably as it cools.
6. Reserve a few nuts for garnish and stir in the rest with the optional raisins. Turn off the heat and add optional rose water. Taste carefully after cooling a spoonful, then adjust sugar if necessary.
7. Serve warm after a 15-minute rest, or cool uncovered until no longer steaming and refrigerate within 2 hours. If chilled kheer becomes too thick, loosen it with a little cold milk before garnishing with the reserved nuts.