Kheer

Method

1. 1

   Rinse and soak

   Rinse the rice under cold water until the water runs mostly clear. Soak for 15 minutes, then drain.

2. 2

   Warm the milk

   In a heavy-based saucepan, bring the milk to a gentle simmer over medium heat, about 8 minutes, stirring often.

3. 3

   Simmer the rice

   Stir in the drained rice. Cook over low heat for 40 to 45 minutes, stirring and scraping the base every few minutes, until the rice is very soft and the milk has thickened.

4. 4

   Sweeten and flavour

   Stir in the sugar and ground cardamom over low heat for 3 minutes, until the sugar dissolves and the pudding is creamy.

5. 5

   Add the raisins

   Stir in the raisins, then take the pan off the heat and leave the kheer for 5 minutes.

6. 6

   Serve

   Spoon into bowls and scatter over the pistachios. Loosen with a splash of milk if you prefer it softer.

Tips

• Stir and scrape the base every few minutes as the rice simmers.
• Keep the milk at a gentle simmer rather than letting it boil hard.
• The kheer thickens as it cools, so adjust the consistency with a splash of milk before serving.

Swaps

• Use chopped almonds in place of the pistachios.
• Use sultanas instead of raisins.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently, stirring in a splash of milk to loosen.