Rice Kheer
50 mins- Adventurous
- Quick & Easy
- Prep: 30 mins
- Cook: 20 mins
A simple rice pudding. If you make it in summer, garnish with red rose petals from the garden
- Gluten Free
Ingredients
- 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are available in Asian supermarkets)
- 1 litre (1¾pt) full-cream milk
- 8-10 threads saffron
- 120g (4oz) golden caster sugar
- 1 pinch ground cardamom
- 5-7 almonds, blanched and chopped
- 5-7 pistachios, chopped
Prepare
-
Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside.
Cook
-
Heat half the milk with the saffron, add the rice and stir until it reaches boiling point
-
Reduce the heat, and simmer until the rice is just tender.
-
Add the remaining milk, sugar, cardamom, pistachios, and almonds.
-
Bring back to the boil, stirring gently, but continuously.
-
Reduce heat; simmer for 2-3 minutes and serve hot
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