Indian rice pudding (kheer)

Ingredients

Indian rice pudding (kheer)

method

Step 1: Place saffron strands in a small dish and dip in 2-3 tbsp of warm water. Contusion the stems with the back of a teaspoon – this will help you to free the flavour and colour.
Step 2: Heat the milk with the help of pierced green cardamom pods in a strong pan. When it comes to the saturation temperature, sprinkle the rice into the milk, turn the heat to low and cook up to the rice has broken up and is soft, over 40 mins. Mix often to prevent the rice scorching on the lowest of the pan.
Step 3: Add the sugar to the cooked rice and heat up to break it up. You can scoop out the cardamom pods if you are satisfied.
Step 4: Mix the cream and gently, next, add the rosewater and enough saffron and its soaking liquid to softly flavour the kheer.
Whisk the finely chopped almonds and drained raisins and serve either piping hot or chilled.