Rice kheer

Serves: 4

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Total Time: 60

Prep Time: 10

Cook Time: 50

• 90 gram(s) Tilda Pure Basmati Rice
• 1 liter(s) (1¾pt) full-cream milk
• 8-10 threads saffron
• 120 gram(s) golden caster sugar
• 1 pinch(es) ground cardamom
• 5-7 almonds, blanched and chopped
• 5-7 pistachios, chopped

Method

1. Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside. Heat half the milk with the saffron, add the rice and stir until it reaches boiling point. Reduce the heat, and simmer until the rice is just tender. Add the remaining milk, sugar, cardamom, pistachios, and almonds. Bring back to the boil, stirring gently, but continuously. Reduce heat; simmer for 2-3 minutes and serve hot. Recipe courtesy of Tilda rice

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