45mIndian Cardamom Rice Kheer with Pistachios
A creamy Indian-style rice pudding made on the stovetop with white rice, whole milk, sugar, and fragrant ground cardamom. Chopped shelled pistachios add a simple nutty finish.
- Energy
- 311 calories per serving
- Protein
- 10.6 g per serving
- Carbs
- 43 g per serving
- Fat
- 11.6 g per serving
- Sodium
- 174 mg per serving
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Cook this recipe
- whole milk-4 cups
- water-1 cup
- white rice-0.33 cups
- sugar-0.33 cups
- shelled pistachios-0.25 cups
- ground cardamom-0.75 tsp
- salt-0.13 tsp
Rinse the white rice in a fine-mesh strainer until the water runs mostly clear, then drain well; chop the shelled pistachios and set them aside.
Keep the knife blade angled away from fingers while chopping the pistachios.
In the saucepan, combine the whole milk, water, and drained rice; bring to a gentle boil over medium heat, stirring often so the milk does not stick.
Watch the milk closely; bubbling milk can foam up and spill over the pan.
Reduce the heat to low and simmer uncovered, stirring every few minutes, until the rice is very soft and the mixture looks creamy but still spoonable, 24 to 28 minutes.
Keep the heat gentle and stir often because milk can scorch quickly.
Stir in the sugar, ground cardamom, and salt; cook, stirring often, until the kheer thickens slightly and coats the spoon, 5 to 7 minutes.
Remove from the heat and let stand for 5 minutes so the pudding can thicken as it rests.
Use a dry towel or oven mitt when handling the hot saucepan.
Spoon the kheer into bowls and top with chopped pistachios; serve warm, room temperature, or chilled.
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