Kheer - Rice Pudding
This recipe can take a couple hours to make, so set aside some time.
1 tbsp butter
1 stick cinnamon
1/2 cup white sugar
3/4 cup-ish basmati rice
1-2 tsp of vanilla
5 cups whole milk
Cardamom if desired
Lightly crush or crack the basmati rice if desired. This helps release more of the starches in the rice, but isn't necessary. I only do this when I have time and feel like making a mess.
Melt the butter in a large saucepan and fry the cinnamon stick a little. Don't burn the butter when you do this. Add the sugar and melt under VERY LOW heat. Sugar doesn't really "melt" like other things do, you'll see it just kind of turn into a mass with no grain that you can kind of push around like a thick liquid. It's hard to describe but you'll know it when you see it, just make sure to use low heat and stir stir stir. The sugar will be brown when you are done. You don't want to just add the sugar raw, the cooking and melting process caramelizes the sugar just a bit and helps add to the flavor of the pudding.
Warm 2 1/2 cups of milk until it's hot, but not scalded. Add the warm milk and cracked rice to the sugar and cinnamon stick. The sugar will turn to candy on the bottom of the pan, just keep stirring and it will dissolve. Cook the rice for 30-40 minutes or until it's your desired level of cooked. Stir frequently. Keep your heat low, don't boil the milk, it will scald and your rice will stick to the bottom of the pan. Low 'n slow is the name of the game here.
When the rice is cooked, add the rest of the milk and the vanilla (I like a lot of vanilla, adjust to taste) and simmer. Stir frequently. When it reaches the thickness you want, you're done. I usually keep it just a bit runny because it will thicken if you chill it. As with the previous step, keep it low 'n slow.
You can serve hot, or chill. Sprinkle almond slivers and/or nutmeg on the top if desired. I prefer chilled. The original recipie called for a LOT of cardamom, if you'd like to add this spice I'd suggest no more than a sprinkle across the top of a serving. It has a very strong flavor and all you get is the cardamom if you use too much.
This is a slightly modified recipe I found on a long-gone website, sans the inappropriate poetry from the original author.