Almond Rice pudding

This almond and rice pudding or kheer is easy to prepare within about half an hour and it tastes delicious. It can be enjoyed warm or cold.

1 litre milk

35 almonds ground to a coarse powder

1/4 cup rice ground to a coarse powder

1/3 cup sugar to taste

1/4 tsp saffron

1/2 tsp cardamom powder

chopped almonds to garnish

Remove the cardamom pod and grind the inside of the cardamom using a mortar and pestle.

Bring the milk to a boil and simmer on low heat. Add some of the milk to a bowl and mix the ground almonds and rice. Add the mixture to the simmering milk and cook it on low heat stirring it often until the rice is cooked. Add the sugar, saffron, cardamom powder and mix. Let the kheer cook until the milk is reduced and the rice is cooked. It can be cooked to your desired thickness, taking any where from half an hour to an hour.

Let the kheer cool a little and garnish with chopped almonds before serving.  

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