As you experience the Pistachio Rice Kheer, you’ll savor a nuanced journey of taste that evolves with each bite. The pistachios, that are ground coarsely, weave their nutty charm throughout the pudding, while the sweet sugar adds a nuanced sweetness that is not overpowering. The fragrant Chai Tea Spice Blend create layers of complexity, enhancing the overall depth of the dish. It’s a dessert that transcends the ordinary, inviting you to appreciate the intricate interplay of flavors that reflects Indian culinary expertise and cultural heritage. Whether enjoyed warm on a winter evening or chilled on a summer day, the Pistachio Rice Kheer pudding is a testament to the artistry of blending ingredients in perfect harmony, creating a dessert that is as comforting as it is indulgent.

1. Heat the full fat milk and let it come to a boil. Watch and stir your milk so that it does not burn.
2. Reduce the flame and add the Basmati rice.
3. Stir and simmer the milk and let the rice grains cook for 12-15 minutes.
4. Add the condensed milk, and cook for a few more minutes so the rice begins to soften, then add 3/4 of the chopped pistachios. 1/4 teaspoon of pistachios are reserved for garnishing.
5. Add the Chai-Tea Spice Blend and sugar, continue to stir so that lumps do not form. Cook about 2-3 more minutes.
6. This is now Kheer and will have thickened by now. Turn off the flame and add the raisins and sprinkle with the remaining Pistachios.
7. You can eat this Kheer pudding warm or cold.
8. Yields 2 servings

1. In a medium saucepan bring water and milk to a simmer blend in the Chai Spice Tea mix. Reduce the heat to the lowest setting and add in the black tea powder. Wait until the mixture takes on a pink-tan color. Should take about 3 minutes while stirring occasionally. Strain into three 8 ounce cups and add sugar to your taste preference.
2. Yields 3 – 8 Ounce Cups

1. Place everything in a blender and blend until smooth. Serve in two 16 ounce glasses and add extra ice if needed.
2. Yields – Two 12 ounce Glasses