Instructions

• Wash the rice, drain and boil in 1 cup of water over high heat in a large pot. Mash the rice with the back of your ladle as it cooks.
• Lower flame to medium.
• Add the milk and continue cooking for about 25 minutes on medium heat, till the mixture begins to thicken. Stir sides and bottom of the pan frequently to prevent burning.
• When the milk has reduced to half its original volume, stir in the sugar and cook for 3-4 minutes until sugar dissolves.
• Mix in the cardamom, nutmeg and saffron with its soaking water.
• Remove from heat and stir in the powdered almonds. Cool.
• Cover tightly with plastic wrap or a lid. Chill 6-8 hours.
• Remove from the fridge and stir well. Add a little milk or water to thin the kheer if you like a thinner consistency.
• Garnish with toasted nuts.
• In cold weather, this pudding can be served warm. Add the powdered almonds to the hot kheer and let sit 10 minutes. Garnish and serve warm.