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Kheer (rice pudding)

NZ Herald

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Perfect for a wintry pudding, kheer is the Indian equivalent of our rice pudding - but with an abundance of flavour. You can mix and match your own flavours by changing the nuts and dried fruit or adding in coconut

Ingredients

¼ cup	Basmati rice, (1/5 cup for a thick pudding)
5 cups	Milk
1 Tbsp	Raisins
1 pinch	Saffron threads, (soaked in a little hot milk)
1 Tbsp	Sliced almonds
1 Tbsp	Pistachio nuts, chopped
1 Tbsp	Cashew nuts, chopped
¼ tsp	Ground cardamom
1 Tbsp	Dried figs, chopped
¾ cup	Sugar

Directions

Put the milk and the rice in a pan and bring to a boil.
Lower the heat, simmer gently, stirring occasionally.
When the rice is soft and the grains are staring to break up add the raisins, almonds, cashew nuts, pistachios and dried figs and stir.
Simmer well and add the saffron. Simmer for another four minutes, add the sugar and cardamom powder and stir until the sugar is completely dissolved.