Recipe:
1 tablespoon ghee or unscented oil
Seeds from 6 green cardamom pods, crushed in a mortar and pestle
1/4 cup short grain rice (I used carnaroli risotto rice)
3 cups whole milk
1/2 – 3/4 cup sugar
1/2 cup whipping cream
2 teaspoons rosewater
Large handful unsalted pistachios, to garnish
A large pinch of saffron threads (optional, see note)
Method:
Heat the ghee or oil in a heavy pot, and add the crushed cardamom seeds. Gently stir for about 30 seconds, then add the rice and stir to coat it with the ghee and cardamom.
Toast the rice for about 1 minute, then add the whole milk and 1/2 cup sugar. Cook, stirring hard, on a low heat until the sugar dissolves, about 2 – 3 minutes, then taste and add the remaining 1/4 cup sugar if you like your kheer sweeter.
Bring the kheer mixture to a boil, then turn down the heat and simmer for about 30 – 45 minutes, stirring ever so often, until the mixture is thick and creamy.
Stir in the whipping cream and cook very gently for an additional 10 minutes. Stir in the rosewater.
Take off the heat and serve warm or cold, garnished with a few chopped pistachios.
Note: As a variation, you can also add saffron to the kheer. Stir in the saffron with the milk, and proceed as directed. You can also use saffron as a garnish. Whisk in a few strands of saffron in a tablespoon of warm milk, and swirl on top of each bowl of kheer.
Source: http://www.thetiffinbox.ca/
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