Kheer - Rice Pudding



1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
7 ½ cups of whole milk
12 tablespoons sugar



  1. The rice is to be ground finely and placed in a saucepan with the cardamoms.
  2. Add 6 ¾ cups of milk and boil over medium heat stirring continuously.
  3. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency.
  4. Add sugar and the rose water and continue to cook for another 2 minutes.
  5. Serve chilled, and garnished with nuts.