Rice kheer, slow and simple

Kheer needs almost nothing from you except an hour of stirring every few minutes. Use full-fat milk; this is not the place to be careful.

Soak a small handful of rice, crush it lightly with your fingers and add it to simmering milk. Keep the heat low so the bottom does not catch.

Add sugar only when the rice is completely soft, then cardamom. It thickens a lot as it cools, so stop while it still looks a little loose.

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Serves

6

Prep

30 min soak

Cook

60 min

Ingredients

• 1.5 litres full-fat milk
• 1/3 cup basmati rice, soaked
• 1/2 cup sugar
• 4 green cardamoms, crushed
• Pistachios and almonds, sliced

Method

1. Bring milk to a simmer in a heavy pot.
2. Add lightly crushed rice and cook on low, stirring often.
3. When the rice is soft and the milk has thickened, add sugar.
4. Add cardamom, cook 5 more minutes, then chill.
5. Top with nuts before serving.

Sample article on a made-up website. The writer, details and story are for demonstration only.