Creamy cardamom rice pudding (Print Version)

# Ingredients:

→ Rice and Dairy

01 - ¼ cup basmati rice, organic
02 - ¼ cup arborio rice (risotto rice), organic
03 - 2 quarts whole milk
04 - ½ cup sugar
05 - 2 tablespoons rice flour
06 - 2 tablespoons heavy cream or 1 tablespoon ghee (optional)

→ Flavorings and Mix-ins

07 - 2 tablespoons golden raisins
08 - 1 teaspoon ground cardamom, adjust per taste
09 - 2 teaspoons rose water
10 - 2 tablespoons almond slices
11 - 1 tablespoon pistachios, unsalted, slivered
12 - ¼ teaspoon saffron (optional)

→ For Garnish

13 - Additional nuts for topping
14 - Dried rose petals

# Instructions:

01 - Place the basmati rice and arborio rice in separate bowls and cover with water. Let them soak for one hour. After soaking, drain well. Gently crush some of the basmati rice grains, but don't overdo it.
02 - In a wide, heavy-bottomed pot, bring the milk to a boil over medium-high heat. This should take about 8-10 minutes. Keep an eye on it so it doesn't boil over.
03 - Reduce the heat to medium-low and add the drained rice. Cook for 30 minutes, stirring regularly to prevent the milk from boiling over or sticking to the bottom of the pot. Lower the heat if needed.
04 - Stir in the sugar and continue cooking for another 30 minutes until the rice grains are well-cooked and starting to meld into the milk, which should be noticeably thicker by now.
05 - Take about ¼ cup of the cooked mixture and mix it with the rice flour to create a smooth paste. Stir this back into the pudding and cook, which will help create a creamier texture.
06 - Mix in the raisins and let the pudding simmer for 15 minutes, stirring occasionally. Then add the cream or ghee, cardamom, rose water, almond slices, and pistachio slivers. Simmer for 10 more minutes. Crush the saffron threads between your fingers and sprinkle them on top. Remember to stop cooking when the pudding has reached about 75% of your desired thickness, as it will continue to thicken as it cools.
07 - Garnish with additional nuts and rose petals. Serve warm or chilled, according to your preference.

# Notes:

01 - Using two types of rice gives this kheer the perfect texture - basmati for its aroma and arborio for creaminess.
02 - The rice flour trick creates an extra creamy consistency without having to reduce the milk as much.
03 - This dessert can be stored in the refrigerator for 4-5 days or frozen for up to 2 months.
04 - For a quicker version, you can use evaporated milk or a combination of regular and condensed milk.

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