Indian Kheer

Ingredients

• Rose water - 1 teaspoon
• Raisins - 2 tablespoons
• Pistachios - 1/4 cup, chopped
• Almonds - 1/4 cup, sliced
• Saffron strands - 1/4 teaspoon
• Cardamom pods - 4, crushed
• Sugar - 1/2 cup
• Milk - 4 cups
• Basmati rice - 1/4 cup

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes.
2. In a large saucepan, bring the milk to a boil.
3. Drain the soaked rice and add it to the boiling milk.
4. Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked and the mixture thickens, about 30 minutes.
5. Add sugar, crushed cardamom pods, and saffron strands to the rice mixture. Stir well to combine.
6. Continue to cook for another 5 minutes, until the sugar is dissolved and the flavors are well incorporated.
7. Remove the saucepan from heat and let the kheer cool to room temperature.
8. Once cooled, stir in sliced almonds, chopped pistachios, raisins, and rose water.
9. Refrigerate the kheer for at least 2 hours before serving.
10. Serve chilled and garnish with additional sliced almonds and pistachios, if desired.