• This recipe requires a bit of patience and your undivided attention. It makes a great dessert for any occasion and perfect for Diwali.
• IMPORTANT: For this recipe, you need to use your spatula to constantly whisk the rice. It is important to never stop so the rice is in constant movement and does not stick to the pan.

RICE KHEER PREPARATION

• Wash the basmati rice under cold running water for about 10 minutes and drain completely. NOTE: This will allow to wash down the starch so your grains stay whole and do not become mushy when cooked.

  Pour the milk into a heavy bottom pot and stir in the rinsed and drained rice. Bring it to a boil on a medium heat. It takes about 8 to 10 minutes.
  36.50 oz milk, 2.30 oz basmati rice
  
• Then, bring the heat down to medium low and continue to cook until the rice is soft and cooked. It takes about 25 to 30 minutes.

  Stir in the sugar, chopped pistachios, sliced almonds and ground cardamom. Continue to cook until you reach a thick consistency. It takes about 8 to 10 minutes. NOTE: Turn off the stove. The rice pudding will thicken up more as it sits. If you wish for a slightly runny consistency, add a little more milk.
  1.76 oz granulated sugar, 2 Tbsp raw pistachios, 2 Tbsp sliced almonds, 1/2 tsp ground cardamom
  
• Transfer to the Traditional Rice Kheer to a service bowl or 4 individual cups. Add more pistachio and almonds on top along with edible dried rose petals. Refrigerate up to 3 days. Enjoy & Bon Appétit!
  edible dried rose petals