Name: Rich & Creamy Kheer (Rice Pudding)
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients: 0.25 cup Basmati Rice; 1 liter Full-Fat Milk; 0.5 cup Sugar; 4 pieces Green Cardamoms (crushed); 1 pinch Saffron Strands; 2 tbsp Almonds (sliced); 2 tbsp Pistachios (chopped); 1 tbsp Raisins (optional)

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Basmati Rice	0.25 cup	42	1g	9g	0g
Full-Fat Milk	1 liter	155	8g	12g	8g
Sugar	0.5 cup	96	0g	25g	0g
Green Cardamoms (crushed)	4 pieces	3	0g	1g	0g
Saffron Strands	1 pinch	0	0g	0g	0g
Almonds (sliced)	2 tbsp	29	1g	1g	3g
Pistachios (chopped)	2 tbsp	21	1g	1g	2g
Raisins (optional)	1 tbsp	11	0g	3g	0g

Directions

Step 1
Wash and soak basmati rice for 15-20 minutes. Drain and lightly crush it between your palms or in a mortar pestle to break some grains.
Step 2
In a heavy-bottomed pot, bring milk to a boil. Reduce heat to low and add the crushed rice. Stir well to prevent sticking.
Step 3
Cook on low heat, stirring frequently from the bottom, for 45-60 minutes, or until the rice is completely cooked, soft, and the milk has thickened to a creamy consistency.
Step 4
Add sugar, crushed cardamoms, saffron strands, and raisins (if using). Stir until sugar dissolves.
Step 5
Continue to cook for another 5-7 minutes, stirring, until the kheer reaches your desired thickness. It will thicken further upon cooling.
Step 6
Remove from heat. Garnish with sliced almonds and chopped pistachios. Serve warm or chilled.