Indian-Spiced Kheer (Rice Pudding)

Ingredients and Weight:

• Basmati rice (1 cup)
• Whole milk (4 cups)
• Cardamom pods (6, crushed and deseeded)
• Cinnamon stick (1)
• Sugar (1 cup)
• Saffron strands (a pinch, soaked in 1 tablespoon milk)
• Ground pistachios (1/4 cup)
• Ground almonds (1/4 cup)
• Ghee (2 tablespoons)

Preparation Time:

• 15 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Rinse the rice several times until the water runs clear.
2. In a heavy-bottomed pot, heat the milk, cardamom, cinnamon, and sugar over medium heat. Bring to a gentle boil.
3. Add the drained rice and reduce heat to low. Simmer for 20-30 minutes, or until the rice is cooked and the pudding has thickened. Stir occasionally to prevent sticking.
4. Stir in the saffron-infused milk, pistachios, and almonds.
5. Heat the ghee in a small pan and pour it over the pudding.
6. Remove from heat and let cool slightly before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 150mg
• Carbohydrates: 45g
• Protein: 8g

Dish Characteristics:

• Creamy and smooth texture
• Aromatic with Indian spices
• Sweet with a hint of floral notes from saffron
• Garnishable with additional pistachios or almonds

User Comments:

• "This kheer is a perfect blend of traditional Indian flavors and American palates."
• "The saffron gives it such a unique and delicious taste."
• "I love the creamy texture and how easy it was to make."
• "It's the perfect dessert for a special occasion."
• "I highly recommend trying this recipe!"

Special Precautions and Tips:

• Use full-fat milk for a richer flavor.
• If the pudding becomes too thick, add more milk gradually.
• Let the pudding cool slightly before serving, as it will thicken further as it cools.
• Store the kheer in the refrigerator for up to 3 days.