Indian kheer rice pudding

Name: Indian kheer rice pudding
Yield: 4 servings
Ingredients: 1 litre Arla Cravendale Whole milk; 35 g Basmati rice; 60 g sugar; 6 Green ground cardamom (Group in the pestle and mortar); Handful almonds (Chopped); Handful pistachios (Chopped); Handful raisins; 1 tsp Rose water

Celebrate this Diwali with an aromatic combination of sweet and creamy. Our kheer recipe creates a yummy indian rice pudding to warm you with spices this autumn.

Ingredients

Arla Cravendale Whole milk	1 litre
Basmati rice	35 g
Sugar	60 g
Green ground cardamom (Group in the pestle and mortar)	6
Handful almonds (Chopped)
Handful pistachios (Chopped)
Handful raisins
Rose water	1 tsp

Instructions

Step 1

Rinse your rice a couple of times before adding to a deep non-stick pan with your Arla Cravendale milk. Bring to the boil, ensuring to stir regularly.

Step 2

Once your milk becomes thick and your rice is nearly cooked, add your sugar and cardamoms and reduce to a medium-low heat. Continue to stir through until the sugar is fully dissolved.

Step 3

Whilst waiting for your mixture to thicken, add the almonds and pistachios to a frying pan and cook over a medium heat, stirring often until lightly toasted.

Step 4

Once the rice is cooked, add your raisins and rose water and stir through. Allow to cool slightly as this will allow the kheer to thicken - make sure to scrape any milk solids from the sides and add to your kheer.