Indian Rice Pudding Kheer
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Rice Pudding Kheer

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- 4 cup milk
- 1 tablespoon long grained rice
- 4 whole cardomom pods; slightly crushed
- 1 tablespoon sugar
- 10 pistachios, unsalted and slivered


Combine the milk, rice, and cardamom pods in a heavy-bottomed pot. Bring to a boil. Lower the heat and reduce the milk until you have 2 cups. This may take 1-1 1/4 hours. Turn off heat. Remove cardamom pods and discard. Add sugar and nuts, Mix well and leave to cool. Mix again and pour into a serving bowl. Decorate with a few more slivered pistachios on top. Cover bowl with light plastic wrap. Refrigerate. Serve cold.