Cardamom Rice Kheer with Saffron and Nuts

What you need

• 50 g (1/4 cup) basmati rice
• 1 l (4 cups) whole milk, plus a splash for thinning
• 1 tsp ghee
• 1 pinch saffron threads
• 75 g (6 tbsp) sugar, or to taste
• 1/2 tsp ground green cardamom
• 2 tbsp cashews, roughly chopped
• 2 tbsp almonds, slivered
• 1 tbsp golden raisins
• 1 tbsp pistachios, chopped, for serving

Method

Restated from the original video

1. 1

   Wash the rice in several changes of water until it no longer looks cloudy.

2. 2

   Cover the rice with fresh water and leave it to soak for 20 min, then drain well.

3. 3

   Warm 1 tbsp of the milk in a small cup and drop in the saffron to steep.

4. 4

   Melt the ghee in a heavy, wide pan over medium heat. Add the drained rice and stir until it smells toasty, 1-2 min.

5. 5

   Pour in the rest of the milk and bring it to a boil, stirring so it does not catch on the base.

6. 6

   Turn the heat to low and simmer uncovered, stirring every few minutes and scraping the sides, until the grains are soft and the milk has reduced by about a third, 25-30 min.

7. 7

   Stir in the sugar and keep simmering for another 5 min.

8. 8

   Add the cashews, almonds and raisins and cook until the kheer coats the back of a spoon and the raisins look plump, 5-8 min.

9. 9

   Stir in the cardamom and the saffron with its milk, then take the pan off the heat.

10. 10

    Leave it to stand for 10 min. It thickens further as it cools; loosen with a splash of milk if it gets too stiff.

11. 11

    Serve warm or chilled, scattered with the pistachios.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.