Rice Kheer

1. 1
   prep · ~20 min

   Wash and soak the rice.

   Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well before cooking.

2. 2
   boil · ~8 min

   Heat the milk.

   Pour the milk into a heavy pan and bring it to a gentle boil over medium heat, stirring often so it does not catch at the bottom.

   TIPUse a wide heavy pan so the milk reduces evenly and develops a richer flavor.
3. 3
   simmer · ~30 min

   Cook the rice in the milk.

   1.Add the drained rice and crushed cardamom to the hot milk.

   2.Lower the heat and let it simmer gently.

   3.Stir every 2 to 3 minutes so the rice cooks evenly and the milk does not stick.

   4.Cook until the rice is very soft and the milk thickens, about 25 to 30 minutes.

   TIPKeep the heat low once the rice goes in; a fast boil can split the milk and scorch the pan.
4. 4
   simmer · ~7 min

   Add the sugar and dry fruits.

   1.Stir in the sugar until fully dissolved.

   2.Add the raisins, almonds, pistachios, and saffron strands.

   3.Simmer for 5 to 7 minutes more until the kheer looks creamy and slightly thick.
5. 5
   rest · ~10 min

   Let the kheer rest for 10 minutes.

   TIPKheer thickens more as it cools, so stop cooking when it is a little looser than you want to serve.
6. 6
   serve

   Serve warm or chilled.

   Spoon the rice kheer into serving bowls or katoris. Serve warm for a softer texture or chill and serve cold for a thicker pudding-like finish.

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