“This traditional dish is a family recipe from our colleague in india, Nisha, who is from the haryana region. we gave it our own twist by using almond milk.”
1/2 cup basmati rice
6 - 8 almonds
6 - 8 pistachios
1 liter almond milk
3/4 cup sugar
1/4 teaspoon green cardamom powder
5 - 6 strands saffron
- Rinse the rice till the water run clear of the starch.
- Soak the rice in enough water to cover for 30 minutes. Then drain & keep aside.
- Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut them into slivers.
- Heat the milk in a thick-bottomed pan and bring it to a boil.
- Reduce the flame and add drained rice and add sugar.
- Stir and simmer the milk and let the rice grains cook on low. Stir often.
- The whole process of cooking the rice in the milk takes about 30-40 minutes on a low flame. Low and slow is the name of the game in Indian cooking.
- Stir and continue to stir often so that lumps are not formed.
- Grind saffron in a morter and pestle.
- When the rice is half cooked, Add the green cardamom powder, saffron, nuts and allow to simmer on low heat till the rice is cooked completely and the mixture is thick Remove from heat.
- Allow to cool a little and transfer into small clay bowls (yes, clay bowls are part of the recipe! This is how kheer is always served in India.)
- Serve rice kheer warm OR refrigerate and serve cold.
*You can play around with spices like cinnamon, vanilla, rosewater, ginger, etc. Try using various nut milks, or even grains.