Serves: 6
Total Calories: 312

2 quarts milk, whole (see note)
12 cardamon pods, green, crushed and tied in a piece of cheesecloth
1/4 cup white rice, , basmati
1/2 cup sugar
1/4 cup pistachio nut, finely chopped, plus 2 tablespoons for garnish
1/4 cup almonds, slivered
1/4 cup raisins, golden
pinch salt
1 tablespoon rosewater

1. Combine the milk, cardamom, and rice in a large, heavy saucepan and bring gradually to a boil over medium high heat. Reduce the heat to medium and simmer the mixture, stirring often with a wooden spoon, until the milk is reduced to 6 cups, about 30 minutes. Remove and discard the cardamom.

2. Stir the sugar, 1/4 cup pistachio nuts, the almonds, raisins, and salt into the reduced milk. Gently simmer the mixture, stirring often, until the rice is very soft and the pudding has thickened, about 20 minutes more. You should have about 5 1/2 cups in all. Stir in the rosewater and cook for 1 minute.

3. Remove the pan from the heat and let the mixture cool to room temperature, then spoon it into 6 bowls or wine glasses. The pudding tastes best served at room temperature or just slightly chilled. Just before serving, sprinkle the desserts with the remaining chopped pistachio nuts.

Serves 6

Note: Use whole milk for kheer. Skim milk will burn during the reduction process.

Nutritional Facts:

Serves: 6
Total Calories: 312
Calories from Fat: 85

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Caramel Cream / Dulce de Leche
Balinese Grilled Bananas In Coconut Milk Caramel
Cardamom Caramel Ice Cream / Kulfi
Catalan Cream / Crema Catalana
Coco Loco Brulee
Coconut Ice Cream
Coconut Milk
Fire-Roasted Apples
Fruit Cooler
Grilled Sugar-Dipped Pineapple
Indian Cardamon-Pistachio Rice Pudding / Kheer
Korean Fruit "Punch"
Lemon-Ginger Creme Brulees
Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda
The Pompano Grille's Fire-Grilled Banana Split
Uptown S'mores
Whipped Cream