Indiase rijst pudding/drank
Rinse ¼ cup basmati rice (50 grams) until water turns clear. Then soak the rice in 1 & ½ cups of water for 20 to 30 minutes. Once 30 minutes are up, drain the water using a colander and set the rice aside. You can use 1/3 cup of rice if you prefer a thicker kheer.
Heat a heavy bottom pan on medium heat. Then add 1 teaspoon ghee to it and then add the soaked & drained rice to the pan. Also add 3-4 green cardamom pods (crushed).
Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic. Then add 1-liter whole milk to the pan and stir well. Set heat to medium-high.
Let the milk come to a boil, this will take around 10 to 12 minutes. Keep stirring in between with a spatula so that the milk doesn't stick to the bottom of the pan.
Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes, and the kheer will look thick, and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.
Now, stir in 4-5 tablespoons sugar (according to taste) and mix. Also add 3 tablespoons nuts (chopped).
Cook the kheer for 5 to 10 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.
Remove the pan from heat. Stir in 1 & ½ teaspoons rose water (if using). Garnish with more nuts and serve the kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.