Indian Rice Pudding - Kheer

Servings: 6 Ingredients: 1 liter milk 2 cups water 1 cup short grain rice OR 1/2 cup rice and 1/2 sago 2 cardamom seeds, crushed pinch of ground nutmeg 1 tblspn. sultanas 3/4 cup sugar 1 tblspn. ghee (clarified butter) 6 almonds, blanched, toasted and chopped 3 cloves

Cooking Instructions: Cook rice in water, until most of the water is absorbed and rice is mushy. Add milk, cook further, stirring frequently. Add almonds, sultanas and sugar. The kheer should be of custard consistency. If too thick, add more milk. Remove from heat, add crushed cardamon and ground nutmeg. Mix well. Heat ghee in a small pan. Add cloves. When the cloves start to bulge or pop, remove from heat. Add both, the ghee and the cloves to the kheer and mix well.

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