This is an Indian dessert, a sweet rice pudding seasoned with cardamom. Interestingly, it doesn't appear in 660 Curries; this recipe was constructed by symbol, about a decade ago, as a synthesis of several other kheer recipes found online. We lost it for a while -- it was originally recorded on a now-defunct family website, and we had no local copy -- but I was able to fish the recipe out of our chat logs and reproduce it here.

The cooking time is fairly flexible depending on how thick you want it; we generally aim for a more soupy texture, but you can thicken it up by simmering it for a bit longer. It can be served either hot or cold.

While this writeup uses white sugar (and that's how we've always made it), I think it might be interesting to try it with jaggery sometime. Similarly, we generally make it with raisins (which symbol prefers to currents for this application), but I'd like to try it with various other fruits at some point.

Kheer

Ingredients

• 2 tbsp ghee (or unsalted butter)
• ¾ C basmati rice
• ½ indian bay leaf (or 1 bay laurel leaf + 1 cinnamon stick)
• 6 green cardamom pods (or ½ tsp ground decorticated cardamom)
• 6 C milk (or 3 C milk + 375mL evaporated milk + 1½ C water)
• ½ C sugar
• ¼ C raisins (or dried currants)
• scant ½ tsp vanilla extract
• nuts (such as cashews, pistachios, or slivered almonds) as garnish

Directions

1. Heat ghee in a heavy pot over medium heat.
2. Add rice and toast, stirring, for 1-2 minutes.
3. Add the bay leaf, cardamom, and milk. Carefully bring to a boil, then reduce heat and simmer, stirring occasionally.
4. Once the mixture has reduced somewhat, add the sugar and dried fruit and continue to simmer until the desired consistency is reached.
5. Remove from heat and stir in the vanilla.
6. Serve hot or cold, optionally garnished with nuts.