Khir (Sweet Indian Rice Pudding)

• ¾ cup uncooked rice
• 1/8 tsp saffron
• 5 ½ cups low fat milk (6 ½ cups for brown rice)
• 1 cup evaporated skim milk
• 2/3 cup sugar
• ¼ tsp cinnamon
• ¼ tsp cardamom
• 1/8 tsp ground ginger
• few drops rosewater

Combine the rice, saffron, and 1 1/2 cups of the milk (2 1/4 cups for brown rice) in a saucepan. Simmer, stirring frequently, until the milk is absorbed. Add the milk and the evaporated milk one cup at a time, simmering until 1 cup is absorbed before adding the next. With the last addition of milk, add the sugar, cinnamon, cardamom, and ginger. Simmer until a thick sauce has formed. Remove from the heat and beat with a whisk to smooth out the mixture a little. Beat in a few drops of rosewater.

Pour into individual serving cups and chill. If desired sprinkle a few chopped pistachios on top of each serving. Serves six.

Nutritional analysis per serving:

Calories: 240
Fat: 2.9g
Carbohydrate: 43g
Protein: 11g Sodium: 161m