Kheer (Indian Rice Pudding)

Method

1. Rinse the rice in cold water three times, until the water runs almost clear, then soak it in fresh water for 20 min. Meanwhile slice the almonds and roughly chop the pistachios. Press each cardamom pod with the flat of a knife to crack it open, pick out the black seeds and crush them finely in a mortar or with the back of a knife.

2. Melt the ghee in a heavy-based 18 cm pot over low heat, add the drained rice and stir for 2 min so every grain is coated. A nutty smell means it is ready. The fat coating keeps the grains from clumping later.

   Add in this stepGhee or unsalted butter 1 tspBasmati rice 30 g

   low heat

3. Pour in the milk, turn the heat up to medium-high heat and bring it to the boil, stirring the bottom constantly. Milk boils over in seconds, so stay at the stove. As soon as it bubbles up to the edges (about 8 min), turn the heat down to medium-low heat.

   Add in this stepWhole milk 600 ml

   medium-high heat→medium-low heat

4. Simmer gently for 30 min. Every 2 to 3 minutes, stir with a wooden spoon, scraping the bottom and corners so nothing sticks. Halfway through, soak the saffron in 1 tablespoon of the hot milk for 5 minutes and stir it back in. Move on when the rice is so soft it squashes between your fingers and the milk has reduced by about a third and turned pale cream.

   Add in this stepSaffron threads 1 pinch

5. Add the sugar, raisins, crushed cardamom and half the nuts, and simmer on low heat for 5 min more, stirring. Always add sugar after the rice is fully cooked; added earlier, it stops the rice from softening. It is done when it thinly coats the back of a spoon.

   Add in this stepSugar 40 gRaisins 10 gGreen cardamom pods 3Almonds, thinly sliced 5 gUnsalted pistachios, roughly chopped 3 g

   low heat

6. Turn off the heat and scatter over the remaining nuts. Kheer thickens a lot as it cools, so it should look slightly runny when you take it off the heat. Serve it warm, or let it cool and chill for at least 2 hours.

   Add in this stepAlmonds, thinly sliced 5 gUnsalted pistachios, roughly chopped 3 g