Bengali Rice Kheer

Preparation :10 mins
Cook :32 mins
Total Time :721 hours 12 minutes
Servings :Makes 4 servings

Ingredients :

1/4 cup long grained rice (basmati)
4 cups full-fat milk
a pinch of saffron (kesar) strands
1/4 cup warm milk
1/2 cup sugar
2 bayleaves (tejpatta)
1/4 tsp cardamom (elaichi) powder
1/4 cup chopped mixed nuts ( cashewnuts , almonds and pistachios)

Method :

Wash and soak the rice in enough water for 30 minutes. Drain and keep aside.
Combine the saffron-warm milk in a bowl, mix well and keep aside.
Heat the milk in a deep non-stick pan, boil on a medium flame for 8 minutes.
Add the rice, mix gently and cook on a medium flame for 20 minutes, while stirring occasionally.
Add the sugar, bayleaves, cardamom powder and saffron-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
Switch off the flame, discard the bayleaves and add the mixed nuts and mix well.
Refrigerate for atleast 1 hour and serve chilled.