Cardamom Pistachio Rice Pudding (Kheer)

Steps

1. 1

   Rinse the rice in a sieve until the water runs clear, then soak it in a bowl of cool water for 20 minutes. Drain.

2. 2

   Bring the milk to a boil in a heavy, wide pot over medium heat, stirring often so it does not scorch or boil over.

3. 3

   Add the drained rice and lower the heat to keep a gentle simmer. Cook, stirring every few minutes and scraping the bottom and sides, until the rice is completely soft and breaking down and the milk has reduced by about half and looks creamy, 45 to 55 minutes.

4. 4

   Stir in the sugar and cardamom and simmer for 5 minutes more.

5. 5

   Off the heat, stir in most of the pistachios and the raisins, if using.

6. 6

   Serve warm, or cool and refrigerate until cold, at least 3 hours; it thickens as it chills, so loosen with a splash of milk if needed. Top with the remaining pistachios and the almonds.