Cardamom Rice Kheer With Toasted Pistachios 1769495703342 Sdeh

Ingredients

• 0.25 cup Basmati rice
• 4 cups Whole milk
• 0.5 cup Granulated sugar
• 6 pieces Green cardamom pods, crushed
• 0.25 cup Shelled pistachios, roughly chopped
• 1 pinch Saffron strands(optional)
• 1 teaspoon Ghee
• 0.5 teaspoon Rose water(optional)
• 1 tablespoon Golden raisins(optional)

Instructions

1. 1

   Rinse the basmati rice under cold water and soak it for 20 minutes, then drain and slightly crush the grains with your fingers.

2. 2

   In a small skillet, heat the ghee over medium-low heat and toast the chopped pistachios until fragrant and lightly golden, then set aside.

3. 3

   In a heavy-bottomed pot, bring the whole milk to a boil over medium heat, stirring frequently to prevent scorching.

4. 4

   Add the soaked rice and crushed cardamom pods to the boiling milk, then reduce the heat to low.

5. 5

   Simmer the mixture for 30-35 minutes, stirring often, until the rice is completely soft and the milk has thickened to a creamy consistency.

6. 6

   Stir in the sugar and saffron strands, continuing to cook for another 5 minutes until the sugar is fully dissolved.

7. 7

   Remove from heat and stir in the rose water and golden raisins if using.

8. 8

   Serve the kheer warm or chilled, garnished generously with the toasted pistachios.