Saffron Rice Pudding (Rice Kheer)

Ingredients

• 1/2 cup Basmati Rice
• 4 cups Whole Milk
• 1/2 cup Sugar
• 1/4 teaspoon Saffron Strands
• 4 pods Cardamom Pods
• 1 teaspoon Rosewater

Instructions

1. 1Measure the 1/2 cup Basmati Rice and rinse it under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch, which helps prevent the pudding from becoming gummy.
2. 2In a large, heavy-bottomed pot (at least 3-quart capacity), combine the rinsed 1/2 cup Basmati Rice with the 4 cups Whole Milk.
3. 3Place the pot over medium heat and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot. This should take about 5-8 minutes. Once simmering, immediately reduce the heat to low, so the milk is just barely bubbling.
4. 4Add the 1/4 teaspoon Saffron Strands and the 4 pods Cardamom Pods to the pot.
5. 5Cook on low heat for 40-45 minutes, stirring occasionally with a spoon, scraping the bottom of the pot to prevent sticking. The rice should become very tender, and the pudding will thicken. You will notice the color changing to a pale yellow from the saffron.
6. 6Once the rice is fully cooked and the pudding has thickened to your liking (it should coat the back of a spoon), remove the pot from the heat.
7. 7Stir in the 1/2 cup Sugar and the 1 teaspoon Rosewater until the sugar is completely dissolved. The pudding will continue to thicken slightly as it cools.
8. 8Let the pudding cool for at least 15-20 minutes before serving. It can be served warm or chilled. If desired, you can garnish with a few extra 1/4 teaspoon Saffron Strands.

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