Almond Cardamom Kheer (Indian Rice Pudding)

Ingredients:

2/3 cup basmati rice
4 pods cardamom
1 1/2 gallon whole milk
4 cups sugar

1/8 tsp salt
2 tsp kewra water
1/4 cup unsalted pistachio kernels, coarsely crushed, + for garnish
1/4 cup slivered amonds, + for garnish

Directions:

In a mortar and pestle, crush the pods of cardamoms and extract the black seeds.

Slightly grind the basmati rice in a mill. (I use a coffee grinder that I exclusively use for grinding spices).

In a stock pot, pour the rice and milk and bring to a boil. Reduce to simmer. Cover. Stir frequently over low heat for about an hour. The rice should be tender. Stir in the sugar and the cardamom seeds. The sugar will thicken the mixture. Cook for another 20 minutes.

Remove from the stove and let it cool down to room temperature. Add the kewra water and the nuts.

Refrigerate for at least 6 hours or better overnight.

Serve chilled, topped with slivered almond and pistachios.