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.
Ingredients:
- 2 cups of full fat milk
- 2 oz condensed milk
- 1 cup cooked Basmati rice
- 2 tbsp sugar or as required
- ½ tsp Chai Tea Spice Blend
- 1 tbsp unsalted coarsely chopped Pistachios
- 8 golden raisins
Steps:
- Heat the full fat milk and let it come to a boil. Watch and stir your milk so that it does not burn.
- Reduce the flame and add the Basmati rice.
- Stir and simmer the milk and let the rice grains cook for 12-15 minutes.
- 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.
- Add the Chai-Tea Spice Blend and sugar, continue to stir so that lumps do not form. Cook about 2-3 more minutes.
- This is now Kheer and will have thickened by now. Turn off the flame and add the raisins and sprinkle with the remaining Pistachios.
- You can eat this Kheer pudding warm or cold.
- Yields 2 servings