Indian Creamy Rice Pudding (Phirni) - cooking recipe

Ingredients

1 liter rich milk
10 cardamom pods
3 tablespoons finely ground rice (raw uncooked rice)
6 -7 tablespoons sugar
4 tablespoons blanched slivered almonds
2 tablespoons finely slivered pistachios or 2 tablespoons finely chopped unsalted pistachios

Preparation

Pour the milk into a wide, preferably non-stick pan.
Add the cardamom pods and bring to a boil without letting the milk spill over.
Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.
or until the milk has reduced to 750 ml (1 1/4 pints).
Sprinkle the ground ruce slowly into the pan, stirring as you go.
Add the sugar as well.
Stir now and then cooking for 7-8 mins.
or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
Turn off the heat and pick out the cardamom pods and discard.
Roast the almonds and pistachios lightly over a cast iron griddle pan.
Set aside.
When the pudding has cooled to lukewarm stir in the almonds into it.
Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.
Refrigerate for 2-3 hours until cold and set.