A Traditional Indian Rice Pudding

 Ingredients:

• 1 liter whole milk
• 1/2 cup basmati rice
• 1/2 cup sugar (adjust according to taste)
• 1/4 teaspoon cardamom powder
• 10-12 strands of saffron
• 2 tablespoons chopped nuts (almonds, pistachios, cashews)
• 1 tablespoon raisins
• 1 teaspoon ghee (clarified butter)

Instructions:

1. Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. Heat ghee in a heavy-bottomed pan or a non-stick pot over medium heat.
3. Add the soaked and drained rice to the pan and sauté for 2-3 minutes, stirring continuously to prevent sticking.
4. Pour in the whole milk and bring it to a gentle boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
5. Reduce the heat to low and let the rice simmer in the milk for about 30-40 minutes, or until the rice is fully cooked and the mixture thickens to a pudding-like consistency. Stir occasionally during this process.
6. Add sugar, cardamom powder, saffron strands, chopped nuts, and raisins to the pan. Mix well and continue cooking for another 5-10 minutes until the sugar dissolves and the flavors meld together.
7. Remove the pan from heat and let the kheer cool down to room temperature. The kheer will further thicken as it cools.
8. Serve the kheer chilled or at room temperature, garnished with additional nuts and saffron strands if desired.

Enjoy the creamy and aromatic kheer as a delightful dessert or sweet treat!