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Fragrant Rice Pudding With Pistachios Kheerni

This traditional dessert is often pre[ared for diwali, india's great festival of lights. indians of all religions and sects join in 10 days of rejoicing and thanksgiving. for non-indians, this dessert is a light, exotic twist from the usual rice pudding. prep time does not include chilling time.

Steps

Bring 6 cups milk to boil in heavy shallow 5-quart saucepan.
Rinse rice with cold water until water runs clear.
Drain.
Stir rice into milk.
Reduce heat and simmer until pudding thickens and rice is very tender , stirring frequently , about 1-1 / 4 hours.
Puree 1 / 4 cup milk and almonds in blender until smooth , stopping occasionally to scrape down sides of blender.
Add banana , sugar , cardamom and saffron and blend.
Pour into pudding.
Rinse blender with remaining 1 / 4 cup milk and add to pudding.
Continue simmering until thickened to consistency of tapioca , about 10 minutes.
Cool to room temperature.
Cover and refrigerate until well chilled.
Just before serving , spoon into goblets and sprinkle with pistachios.

Ingredients

milk, basmati rice, blanched almond, banana, sugar, ground cardamom, saffron thread, unsalted pistachio nuts