Easy Rice Kheer (Indian Rice Pudding)
7 cups low fat milk (1%)
1 1/4 cup sugar (or more/less according to taste)
1/2 cup raisins
1/2 cup sliced almonds or pistachios (toasted gently without oil, on a small pan)
seeds from 3 green cardamoms (crushed)
1/4 tsp saffron threads
Wash and drain rice.
Place rice in a large pot with milk, bring carefully to a boil, lower heat and simmer gently for 40-45 minutes. Watch carefully, stirring often so milk does not stick to bottom of pan or burn.
Add sugar, cardamoms, raisins, and most of almonds (saving 1/2 Tbs. for garnish).
Gently simmer until raisins are plump, and the consistency is a rich sauce (about 5-10 min.)
Pour into a glass serving dish, and while still hot add saffron threads and stir through.
Garnish with remaining toasted nuts and let it cool.
If kheer gets too thick upon cooling, you can add a bit of sweetened evaporated milk, or cream, or even milk. Some like the kheer cold from the fridge, others like to warm slightly before eating. The flavors really develop after kheer has cooled in the fridge overnight.