Indian Rice Pudding (Kheer)
This cardamom-scented Indian rice pudding owes its richness to whole milk, reduced by half, which yields a thick, creamy base.
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Cooking tools:
- Fine-mesh sieve
- Mortar and pestle
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 6 tbsp. jasmine rice
- 2 tbsp. unsalted butter
- 1⁄2 tsp. lightly crushed saffron
- 1⁄2 tsp. ground cardamom
- 6 cups milk
- 3 oz. jaggery or 6 tbsp. light brown sugar
- 1⁄4 cup slivered almonds, toasted
- 1⁄4 cup thinly sliced pistachios
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