Kheer Pakistani

Slow-cooked rice pudding with cardamom and nuts.

Ingredients

• ¾ cup Short-grain rice
• 8 cups Milk
• 1 cup Sugar
• 1 tbsp Cardamom
• ½ cup Almonds
• ½ cup Pistachios
• 1 pinch Saffron
• 1 tbsp Rose water

Method

1. Soak the rice — Soak 30 minutes, then drain and lightly crush the grains.
2. Reduce the milk — Simmer the milk slowly, stirring often, until it reduces by a third.
3. Add the rice — Cook 45 minutes over low heat, scraping the sides down into the pot as it thickens.
4. Sweeten — Add sugar, cardamom and saffron and cook 15 minutes more.
5. Rest — Kheer thickens considerably as it cools, so stop while it still looks loose.
6. Kheer is ready — Chill and serve with almonds, pistachios and rose water.

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• Haleem
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