Kheer (Indian Rice Pudding with Cardamom and Saffron)

• 1 liter Whole milk
• 80 g Basmati rice
• 70 g Granulated sugar
• 8 pieces Green cardamom pods
• 1 pinch Dried saffron threads
• 30 g Pistachios, shelled

1. Pour the milk into a saucepan and bring to a gentle simmer over medium heat, stirring occasionally so it does not catch. Rinse the rice in cold water until the water runs mostly clear, then drain well.
2. Add the rice to the simmering milk and cook over low to medium-low heat for 25 to 30 minutes, stirring often, until the grains are tender and the milk has reduced and looks creamy. Scrape the base and sides of the pan as you stir to prevent scorching.
3. Meanwhile, lightly crush the cardamom pods in a mortar and pestle, then pick out and crush the seeds to a coarse powder. Roughly chop the pistachios.
4. Stir the sugar into the rice mixture and cook for 3 to 5 minutes until dissolved and slightly thickened. Stir in the crushed cardamom seeds and saffron, then cook for 2 minutes more until fragrant and lightly golden.
5. Take off the heat and let the kheer stand for 5 minutes to thicken slightly. Spoon into bowls and scatter over the pistachios, serving warm, or cool then chill until cold.

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