Kheer 

Ingredients

• ¼ cup basmati rice organic
• ¼ cups arborio rice (risotto rice), organic
• 2 quarts whole milk
• ½ cup sugar
• 2 tablespoons rice flour
• 2 tablespoons raisins golden
• 2 tablespoons heavy cream or 1 tablespoon ghee optional
• 1 teaspoon ground cardamom adjust per taste
• 2 teaspoons rose water
• 2 tablespoons almond slices
• 1 tablespoon pistachios unsalted, slivered
• ¼ teaspoon saffron optional

Garnish

• more nuts
• rose petals

Equipment

• Heavy Bottomed Cooking Pot
• Wooden Spoon

Instructions

1. In separate bowls, soak basmati rice and arborio rice in water for one hour. Drain the rice well. Crush some of the basmati rice randomly, but do not overdo it.
2. Bring milk to a boil at medium high, in a wide and heavy bottomed cooking pot. This should take about 8 to 10 minutes.
3. Reduce the heat to medium low, add drained rice and cook for 30 minutes. Keep stirring in between, making sure the milk does not boil over or stick at the bottom. Lower the heat if needed.
4. Add sugar and cook for 30 minutes until rice grains are well cooked and start to meld into the milk, which should be thicker now.
5. Combine ¼ cup of cooked mixture with rice flour and make a paste. Stir it back into rice pudding and cook. It should now become more creamy.
6. Add raisins and let it simmer for 15 minutes, stirring in between. Finally add the cream, cardamom, rose water, almond slices, pistachio slivers and simmer 10 minutes. Crush the saffron and sprinkle on top. Tip: Stop cooking teh pudding when it has reached 75 percent of the desired consistency. It will become thicker as it cools down.
7. Decorate with more nuts and rose petals. Serve it warm or chilled.