Indian Cardamom Rice Kheer with Pistachios

Ingredients

• 0.33 Cup white rice - 1/3 cup (65 g), Metric equivalent listed as 65 g.
• 4 Cup whole milk - 4 cups (960 ml), Metric equivalent listed as 960 ml.
• 1 Cup water - 1 cup (240 ml), Metric equivalent listed as 240 ml.
• 0.33 Cup sugar - 1/3 cup (67 g), Metric equivalent listed as 67 g.
• 0.75 Teaspoon ground cardamom - 3/4 teaspoon (1.5 g), Metric equivalent listed as 1.5 g.
• 0.13 Teaspoon salt - 1/8 teaspoon (0.75 g), Metric equivalent listed as 0.75 g.
• 0.25 Cup shelled pistachios, chopped - 1/4 cup (30 g), Metric equivalent listed as 30 g.

Instructions

1. Rinse rice and chop pistachios

   1. 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.

2. Bring milk and rice to a gentle boil

   2. 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.

3. Simmer until creamy

   3. 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.

4. Sweeten and season

   4. Stir in the *sugar*, *ground cardamom*, and salt; cook, stirring often, until the kheer *thickens slightly* and coats the spoon, 5 to 7 minutes.

5. Rest off heat

   5. Remove from the heat and let stand for *5 minutes* so the pudding can *thicken as it rests*.

6. Serve

   6. Spoon the kheer into bowls and *top with chopped pistachios*; serve *warm, room temperature, or chilled*.