Kheer

1. 1

   Tip the rice into a large saucepan and toast over a low heat for a few minutes.

2. 2

   Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes.

3. 3

   Stir in the sultanas and simmer for 15-20 minutes, or until the liquid has reduced by half and the mixture has thickened.

4. 4

   Stir in the sugar, to taste, remove from the heat and allow to cool.

5. 5

   Pour into a large bowl, cover with cling film and chill in the fridge for 1-2 hours, or overnight. Pick out the cardamom pods.

6. 6

   Serve in four bowls decorated with crushed pistachios and gold leaf (if using).

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.