Recipe:  Khir (Rice Pudding with Cardamom and Nuts)



Ingredients:

8 cups (2 L) milk
1/2 cup (125 ml) uncooked basmati or other long-grained white rice
1 cup (250 ml) sugar
1/2 cup (125 ml) finely chopped unsalted blanched almonds
1/4 tsp (1 ml) ground cardamom
1 tsp (5 ml) rose water (optional)*
1/4 cup (60 ml) unsalted, sliced blanched almonds, lightly toasted
* Available in most gourmet shops and Asian specialty markets

Instructions:

Bring the milk to a boil over high heat in a 5 to 6 quart (5-6 L) saucepan,
stirring constantly to prevent a skin from forming on top. Reduce the heat
to moderate and continue to boil for 30 minutes, stirring occasionally. Add
the rice and cook an additional 30 minutes, stirring frequently, until the
rice has almost disintegrated. Add the sugar and finely chopped almonds and
stir for 15 minutes over low heat until the pudding is thick enough to coat
the back of a spoon heavily. Remove from the heat, add the cardamom and
optional rose water, and pour into a 7 by 12 inch (20x30 cm) baking dish,
spreading it with a spatula so the top is smooth. Sprinkle with the toasted
almonds and refrigerate for at least four hours, until it is thoroughly
chilled and somewhat firm to the touch. Serves 10 to 12.