CARDAMOM KHEER

Cardamom Kheer image

Provided by Meera Sodha

Yield 4 servings

Number Of Ingredients 8

½ cup + 1 tbsp basmati rice
1 tsp ground cardamom
½ tsp ground cinnamon
Scant ½ cup superﬁne sugar, plus 1 tbsp to decorate
3 cups whole milk, plus extra if needed
⅔ cup heavy cream
3 tbsp unsalted pistachios
1½ tbsp dried edible flowers (such as marigolds, roses, lavender)

Steps:

Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible ﬂowers as ﬁnely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.