Ingredients

Amount	Ingredients
1 gallon // 3.78 L	milk, whole
1 cup // 200g	rice, basmati
1	green cardamom pod, shell discarded
½ cup // 100g	sugar
to taste	raisins, golden
to taste	almonds, crushed/slivered

Process

1. Thoroughly wash rice until water runs clear, about 3-4 times
2. In heavy-bottomed pot or saucepan, set a gallon of whole milk on to boil; add rice and cardamom
3. Cook down until milk and rice thicken into rice-pudding consistency
   • Be sure to scrape bottom of pot to avoid scorching milk
   • Press the rice against the sides of the pot to mush and thicken; you can use a stick blender or hand mixer to speed up the process and for more even consistency
4. Once desired consistency is reached, add sugar, raisins and almonds; cook until sugar is thoroughly dissolved and evenly distributed

Notes

• Kheer may be served warm (if fresh made), but is most often chilled and served cold
• Some prefer not to stir the raisins and almonds throughout the dish, instead reserving them for garnish on top of the finished kheer; you can also do both
• If slicing almonds, microwave in some water in order to soften the nut and loosen the skin for easy removal
• Chilled kheer may form a skin on top; this is completely normal and nothing to worry about. To avoid this over with plastic wrap and push it down so that it touches the surface of the kheer