Indian Rice Pudding With Shaved Chocolate And Berries

Ingredients

• 1 cup Royal® Basmati Rice
• 4 cups organic whole milk or dairy-free milk, such as almond, soy, rice or coconut milk
• 2 cups water
• A pinch of salt
• 1/4 cup sugar
• 1 to 1 1/2 teaspoons ground cardamom or 4–6 green cardamom pods
• A few saffron strands, plus extra for garnish
• 1/4 cup golden raisins (optional)
• 8–10 roasted cashews (optional)

Preparation

1. Place the Royal® Basmati Rice in a medium-sized mixing bowl. Cover with water and rinse until the water turns milky.
2. Drain the rice well in a colander. Repeat the rinsing process one or two more times, until the water runs clear. This helps remove grit and excess starch from the rice.
3. Pour the milk into a deep pot and heat over low to medium heat, stirring frequently to prevent it from scorching. Allow the milk to simmer for about 15 minutes to thicken slightly.
4. Meanwhile, place the rinsed rice in a separate pot. Add 2 cups of fresh water and a pinch of salt.
5. Bring the water to a boil over medium heat. Reduce the heat, cover and cook for 10–12 minutes, or until the rice is tender.
6. If using whole green cardamom pods, remove the seeds and grind them into a fine powder using a mortar and pestle. If using ground cardamom, measure the required amount directly.
7. Stir the sugar, cardamom and a few saffron strands into the hot milk.
8. Add the cooked rice to the milk and mix well.
9. Cook over low heat for about 20 minutes, stirring frequently to prevent the mixture from sticking to the bottom of the pot.
10. If using raisins, add them during the last five minutes of cooking.
11. Transfer the kheer to a glass bowl and let it cool, covered.
12. To serve, spoon the kheer into dessert bowlsand op with shaved dark chocolate, blueberries or raspberries and slivered almonds.

(Authentic Royal)