PAKISTANI RICE PUDDING (KHEER)

Pakistani Rice Pudding (Kheer) image

Provided by Martha Stewart

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 7

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2/3 cup jasmine rice
8 cups whole milk
8 cardamom pods, cracked
2 cups half-and-half
2/3 cup sugar
1/2 teaspoon rosewater
Chopped pistachios and edible gold or silver leaf (optional; available at nycake.com), for garnish

Steps:

Soak rice in cold water 30 minutes; drain. In a heavy-bottomed saucepan, heat milk over medium-high, stirring to prevent scorching, until small bubbles form aroundedges. Reduce heat to medium-low; add cardamom and rice. Cook, stirring often, until mixturebegins to thicken, about 30 minutes. Add half-and-half; bring to a simmer.
Continue to cook, stirring often, until liquid has thickened slightly and rice is tender and creamy,35 to 45 minutes more. Add sugar; stir until dissolved. Remove from heat; stir in rosewater. Remove and discard cardamom. Ladle kheer into bowls; garnish with pistachios and edible gold or silver. Serve warm or chilled. Kheer can be refrigerated in an airtight container (before garnishing) up to 3 days.