Rice Pudding from Mom's Kitchen

About the dish: Rice pudding is a universal comforting dessert. Everyone has a take on it. Mine comes straight from my mother's kitchen-no questions asked. In India rice pudding or kheer as it is called, is considered auspicious to many life events and ceremonies. We just love to eat it with or without any special reason.

INGREDIENTS:

1 c. long grain basmati or short grain rice (shorter grain=creamier consistency)
4 c. whole milk
1 can of sweetened condensed milk
1/4 c. sugar (optional per taste)
1 green cardamom, crushed
1 small piece of cinnamon, crushed
1 bay leaf
2-3 Tbsp. ghee or butter
1/3 c. golden raisins
1/3 c. chopped or sliced nuts (almond or cashew)
A generous pinch of saffron
Confectioner's sugar to taste

METHOD:

• Wash and soak the rice in cold water for ½ hour.


• Heat 2 Tbsp. ghee/butter in a thick bottom saucepan. Add the crushed cinnamon, green cardamom and bay leaf. Sauté for 1 minute.


• Add the raisins, nuts and fry till golden brown. Remove the raisins and nuts only from the saucepan and set aside in a bowl.


• Drain the rice well and add to the same saucepan. Add the remaining Tbsp. of ghee to the pan. Fry the rice for a minute or two stirring constantly.


• Add the sugar (if you like extremely sweet desserts), milk and condensed milk to the rice.


• Cook on low to medium heat until the rice has softened and the consistency is thick. Frequent stirring is needed to prevent the rice from sticking to the bottom of the pan.


• Turn off the heat and mix in the pinch of saffron.


• Remove from heat and adjust sweetnessto taste your palette once the dish has cooled slightly. (Use sprinkles of confectioner's sugar.)


• Decorate with sliced almonds or cashew halves. Serve cold.

(Note: If you don't like a layer of pudding-skin, place a layer of plastic wrap directly on the surface when the dish is cooling)