The best thing about this recipe is that it results in a creamy, delicious, aromatic rice pudding. This kheer recipe can be served warm or cold. It lasts about 3 days in the refrigerator, and always tastes better the second day around. As for the rose water in the recipe, it can be found at any Indian, Arabic, or Pakistani grocery store. It’s not expensive (around $2), and is totally worth every penny! I am one who adores the aroma that rose water gives off, I add in an additional 1/2 tablespoon to 1 tablespoon more of the rose water after everything has cooked.
seeds of five cardamom pods, ground
2 1/2 tablespoons basmati rice, ground to resemble kosher salt
1/2 cup granulated sugar
2 cups milk
1 tablespoon rose water
yolk of one egg, placed in a mixing bowl
1 tablespoon pistachios, chopped
Bring cardamom, rice, sugar, salt, milk, and rose water to a boil in a medium sauce pan, on high heat (about 7 minutes). Stir occasionally.
Remove pot from heat.
Take about 1/2 cup of milk and rice mixture from the pan, and pour it slowly (while whisking) into the bowl with the egg yolk.
Whisk the egg yolk and milk mixture into the sauce pan.
Set the flame to medium heat, and return the pan to the flame. Stir frequently.
Cook until the mixture has thickened, about 15 – 20 minutes.
Stir in chopped pistachios. Serve warm or cold.
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