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Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
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Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.