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Kheer - Indian Rice Pudding

Rice pudding generally is one of my favorite deserts.  The Indian version, with cardamom and rosewater is heavenly.  I have tried many different versions of Kheer with varied results. This version, with time intensive, produces excellents results. 

Kheer - Indian Rice Pudding

Ingredients:

½ cup Basmati or medium grain rice
8 cups whole milk
4 green cardamom pods
1-1/4 cup sugar
2 Tablespoons slivered blanched almonds
1/4 teaspoon ground cardamom
1/4 teaspoon grated nutmeg
1 Tablespoon rose water

 Procedure

  1. Rinse the rice in bowl of cool water and drain
  2. Boils the rice in four cups of water for 5 minutes and drain well
  3. Place the cardamom pods and milk into a pot and bring to a boil
  4. Add the rice and simmer until the rice is soft, about an hour.  You will have to stir every few minutes.
  5. Add the sugar and almonds and continue to cook for 5 minutes
  6. Remove from heat and fish out the cardamom pods.
  7. When cool, stir in the rose water. 
  8. Serve chilled or warm, topped with nutmeg.
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