Recipe - Kheer

4 cup Milk
1 tablespoon Long grained rice
4 Whole cardomom pods;
slightly crushed
1 tablespoon Sugar
10 Pistachios, unsalted and
slivered, plus a few for
garnish

Combine themilk, rice, and cardamom pods in a heavybottomed pot. Bring to
a boil. Lower the heat and reduce the milk until you have 2 cups.* This
may take 11 One fourth hours. Turn off heat. Remove cardamom pods and discard.
Add sugar and nuts, Mix well and leave to cool. Mix again and pour into a
serving bowl. Decorate with a few more slivered pistachios on top. Cover
bowl with light plastic wrap. Refrigerate. Serve cold.

*Note: How to boil milk down 1 Use a very heavybottomed pot. Cast iron or
aluminium covered with porcelain. 2 Since the process is slow and tedious
bring a chair and book to stove. 3 Bring the milk to an "almost" boil.
Watch it. If you let it boil over you will have a big mess to clean. As
soon as it seems that the milk will start to boil and rise, turn heat sown
to medium low. 4 Adjust heat so that milk is always bubblingm but will not
boil over. 5 Once the milk has begun its slow boil, settle down with your
book. Stir milk every few minutes. 6 If a creamy crust forms on top, just
stir it into the milk. It will taste fine when cold.

Source:Madhur Jaffrey's "An Invitation to Indian Cooking" (Vintage)
Formatted by Lisa Crawford, Easter 1996

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini