Cardamom Kheer with Pistachios and Almonds
Inspired by techniques from America's Test Kitchen.
A creamy, slow-simmered basmati rice kheer scented with cardamom and topped with pistachios and almonds.
Always check the labels of the products you use.
Method
- 1
Boil the milk. heat the milk, sugar, cardamom and salt in the pot over medium-high heat, stirring and scraping, until it just boils; watch that it does not foam over. A heavy pot spreads the heat and helps stop scorching.
- 2
Simmer the rice. turn the heat to medium-low, add the rice and keep at a lively simmer 50-55 min. Stir and scrape the base and sides every 10 min at first, then more often as it thickens, until the rice is soft and it looks like loose porridge. Long simmering reduces the milk and makes it rich and creamy.
- 3
Cool. take off the heat and leave 20 min; it thickens as it cools. Pick out the cardamom pods. Kheer thickens a lot as it cools.
- 4
Serve. spoon into bowls warm, or chill 2 h, and scatter with the pistachios and almonds.
Storage
Cool quickly, cover and keep in the fridge for up to 2 days. Eat cold, or reheat gently with a splash of milk until piping hot (74 °C).
Equipment
- large heavy pot
- wooden spoon
- serving bowls
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 245 kcal |
| Protein | 9.2 g |
| Carbohydrate | 29.8 g |
| of which sugars | 23.2 g |
| of which free sugars | 10.8 g |
| Fat | 10.3 g |
| of which saturates | 4.7 g |
| Fibre | 0.7 g |
| Salt | 0.38 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
