Khir

Summary

Ingredients

• 70 g basmati
• 150 ml water
• some saffron threads, alternatively 0.25 teaspoon saffron powder
• 1 liter milk
• 100 g suar
• 0.5 teaspoon ½ cardamom powder
• some nutmeg, grated (amount to taste)
• 4 tablespoon almond (s), sliced
• 1 teaspoon rose water

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Instructions

1. Put the basmati rice in a sieve and rinse with cold water.
2. Put the water in a large, tall saucepan and bring to a boil. Add the rice and saffron threads to the boiling water and simmer on low heat until the water has evaporated.
3. When the water has evaporated, add the milk to the saucepan and bring to a boil. The milk should now always rise a little and froth, but not boil over. The whole thing takes about 20 to 25 minutes. Keep stirring with a wooden spoon to prevent the milk and rice from burning on the bottom.
4. In between, put the sliced almonds in a pan and roast a little all around.
5. When the time is up, the rice pudding should still have enough liquid, as now the remaining ingredients are added.
6. First the sugar is stirred in and then the remaining ingredients, including the roasted almond sticks, simmer again for about 3 minutes and stir again and again. The rice pudding should not be too firm, but not too runny either.
7. Now fill the hot rice pudding into bowls and sprinkle with a little rose water (just a few drops). The rice pudding e.g., garnish with more toasted almond sticks.
8. You can eat the rice pudding cold or warm.
9. TIP:
10. Instead of 4 tablespoons of sliced almonds, you can only use 3 tablespoons of sliced almonds and 1 tablespoon of unsalted, sliced pistachios.
11. However, I didn`t get unsalted pistachios, so I just took more almond sticks.

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