Kheer

Creamy Nepali rice pudding with cardamom and nuts

• - 1/2 cup basmati rice, washed
• - 8 cups whole milk
• - 1 cup sugar
• - 1/4 teaspoon cardamom powder
• - 2 tablespoons ghee
• - 2 tablespoons almonds, sliced
• - 2 tablespoons cashews, chopped
• - 2 tablespoons raisins
• - Pinch of saffron (optional)

1. 1

   In a heavy-bottomed pot, bring milk to a boil, stirring frequently to prevent sticking.
2. 2

   Add washed rice and reduce heat to low. Simmer, stirring occasionally, for 35-40 minutes until rice is completely soft and milk has thickened.
3. 3

   Add sugar and cardamom, stir until sugar dissolves.
4. 4

   In a small pan, heat ghee and lightly fry nuts and raisins. Add to the kheer.
5. 5

   If using saffron, soak in a tablespoon of warm milk and add to kheer.
6. 6

   Serve warm or chilled, garnished with more nuts.