This will make 4 decent sized portions
|this is only three, though|
1 tsp oil
8-10 cardamom pods, seeds out and ground
50g short grain round rice (risotto type)
750 ml milk
30 ml pouring cream
2 tsp rose water
pistachios, crushed, to decorate
2 sticks of rhubarb
a sprinkling of sugar
-take a large pan and pour in the oil. Add the cardamom and fry until fragrant then add in the rice and stir to coat in the oil
-pour in the milk and stir. Add in the sugar - half first then more after tasting. Stir and cook on a low heat until you can't feel the sugar scraping along any more then whack up the heat
-once the milk has begun to boil, turn it down and gently simmer for 40-50 minutes, stirring every 5, and watching more closely at the end. By this point the milk should have all buy been absorbed and it should be thick and creamy
-stir in the cream and carry on cooking
-meanwhile preheat the oven to gas mark 6, wash and chop the rhubarb in to 4-5cm long pieces and place in an oven proof dish. Sprinkle with a little sugar, cover in foil and roast for 15 minutes
- add the rose water to the kheer, stir and remove from the heat.
- mix the cooked rhubarb together to mingle the colours and spoon in to 4 glasses/bowls. Top this with the kheer and then adorn with lovely crushed pistachios.
to be enjoyed hot, warm or cold!
NB: if having cold, assemble but wait to add the nuts until ready to eat