Rice Kheer

Ingredients

For 6 portions

• 🍚 70g basmati rice (dry)
• 🥛 1,200ml milk
• 🧈 10g ghee, clarified butter
• 🍚 80g sugar
• 🌿 2g cardamom
• 🌿 0.1g saffron
• 🌰 20g almonds
• 🌰 15g pistachio nuts
• 🍇 20g sultanas

Method

1. Rinse the rice and soak for 20 minutes, then drain.
2. Warm a few spoonfuls of the milk and soak the saffron in it.
3. Heat the ghee in a large, heavy pan and stir the rice in it for 2 minutes.
4. Add the rest of the milk and bring to the boil, stirring. Lower the heat and simmer gently for 40 to 45 minutes, stirring often and scraping the bottom so it doesn't catch, until the rice is very soft and the milk has reduced by about a third.
5. Lightly crush the rice against the side of the pan with the spoon to make it creamier.
6. Stir in the sugar, ground cardamom, saffron milk and sultanas and simmer for 5 more minutes.
7. Stir in most of the chopped almonds and pistachios. The kheer thickens as it cools.
8. Serve warm or chilled, topped with the rest of the nuts.