Ingredients:
For the kheer
50g (¼ cup) Daawat Broken Basmati Rice
1 litre full-fat milk
50g (¼ cup) sugar, or to taste
¼ tsp ground green cardamom
To finish
1 tbsp slivered almonds
1 tbsp slivered pistachios
6-8 saffron strands (optional)
A few food-grade dried rose petals (optional)
Cook:
Method
1. Rinse the broken rice gently in a fine sieve. Soak in water for 15 minutes, then drain.
2. Pour the milk into a heavy-bottomed saucepan. Bring to a gentle simmer over a medium heat, stirring so it does not catch on the bottom.
3. Add the drained rice. Reduce the heat to low and simmer uncovered for 25-35 minutes, stirring frequently and scraping the bottom and sides of the pan. Cook until the rice is completely soft and the milk has reduced to a creamy consistency; the exact time will depend on the size of the broken grains.
4. If using saffron, soak the strands in 1 tbsp warm milk taken from the pan for 5 minutes.
5. Stir the sugar, cardamom and saffron milk into the kheer. Simmer for a further 5-10 minutes, stirring regularly, until the sugar has dissolved and the pudding is creamy. Add a splash of milk if it becomes too thick.
6. Remove from the heat and rest for 5 minutes. Spoon into serving bowls and garnish with the almonds, pistachios and optional rose petals.
7. Serve warm, or cool and refrigerate before serving chilled.
Tip
Kheer thickens as it cools, so leave it slightly looser than your preferred serving consistency. Stir in a little milk before serving if needed.