Kheer (Rice Pudding)

To finish off the Indian dinner party, we had kheer, a milky rice pudding flavored with saffron, cardamom, and almonds. If you'd like to make a lighter version, substitute lowfat milk for whole milk and nonfat sweetened condensed milk for the full fat version. Admittedly, it won't be as a creamy as what you would find in a restuarant, but it will still be very tasty.

Kheer (~6-8 servings)
Dessert Masala
1/4 tsp. saffron threads
1/3 cup shelled raw pistachios
1/4 cup shelled raw almonds, coarsely broken
a few cashews, coarsely broken
1 tsp. ground cardamom

Kheer
1/4 tsp. saffron threads
1/2 gallon milk
1/2 cup basmati rice
1/2 cup slivered raw almonds
1/2 cup sweetened condensed milk
1/2 tsp. ground cardamom
2 drops rose essence or 1 tsp. rose water

1. Prepare dessert masala: Combine all ingredients in a food processor and pulse until all ingredients are coarsely chopped and blended. Set aside.

2. In a small bowl, soak saffron threads in 1/4 cup milk.

3. Place remaining milk and rice in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer (stirring and scraping bottom and sides of saucepan often to ensure that milk and rice do not scorch) until rice is very soft and milk is reduced by about half, approximately 35 minutes.

4. Mix in almonds, condensed milk, cardamom, and half of dessert masala. Continue to cook and stir about 5-7 minutes. Add the rose essence and saffron/saffron-infused milk. Transfer to a serving dish and cool, top with remaining dessert masala. Refrigerate at least 4 hours, serve chilled.