Indian Rice Pudding (Kheer) - James Mcnair

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
1 1/2 cups	355ml	Water
2		Light cream or half-and-half
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Ground cardamom
2 teaspoons	10ml	Rosewater optional
1/2 cup	73g / 2.6oz	Pistachio nuts - chopped

Recipe Instructions

Place rice in a bowl and add cold water to cover. Stir vigorously with your fingertips, then drain off the water. Repeat this process several times until the water runs almost clear.

In a medium-sized saucepan, combine the drained rice and 1 1/2 cups water. Bring to a boil over medium-high heat, reduce the heat to low, cover tightly, and simmer until the water is absorbed, about 10 to 12 minutes.

In a large saucepan, combine the rice with the light cream or half-and-half, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquid is absorbed, about 1 hour, stirring frequently to prevent the rice from sticking to the bottom of the pot. Remove from the heat, transfer to a serving bowl, and cool to room temperature, Stir in the rosewater and most of the pistachios, reserving some for garnish.

Serve at room temperature or cover and chill.

Source:
James McNair's Rice Cookbook

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