INGREDIENTS
150g basmati rice
5 cups milk
50g slivered almonds
4 green cardamom pods,
husks cracked
Pinch of saffron threads
To finish
1 ¼ cups caster (superfine) sugar
Edible silver leaf (optional), to decorate
METHOD
1. Start 3 hours before cooking by rinsing the rice a few times with cold water, then leaving it in a bowl of cold water to soak. Soaking allows the rice to release its flavour profile.
2. When ready to cook, heat the milk in a large heavy-based saucepan over medium-high heat, stirring constantly, until it begins to boil. Reduce the heat to medium and add the slivered almonds, cardamom pods and drained basmati rice. Cook, stirring constantly with a wooden spoon, for about 20 minutes, until the rice has softened.
3. Spoon 2 tablespoons of warmed milk from the pan into a small bowl. Crush the saffron threads just a little, then stir them through the warmed milk until they release their colour. Stir the saffron milk into the kheer. Add the caster sugar, still stirring constantly.
4. Now replace the wooden spoon with a metal one – it keeps the sugar notes tighter – and continue cooking over medium heat, stirring constantly, until the rice has thickened and yellowed, 20–30 minutes. Remove from the heat and spoon into small bowls. Decorate with silver leaf if you like. Refrigerate for 2–3 hours, then remove from the fridge about 30 minutes before serving.