Indian Creamy Rice Pudding (Phirni)

• 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

1. Pour the milk into a wide, preferably non-stick pan.
2. Add the cardamom pods and bring to a boil without letting the milk spill over.
3. 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.
4. or until the milk has reduced to 750 ml (1 1/4 pints).
5. Sprinkle the ground ruce slowly into the pan, stirring as you go.
6. Add the sugar as well.
7. Stir now and then cooking for 7-8 mins.
8. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
9. Turn off the heat and pick out the cardamom pods and discard.
10. Roast the almonds and pistachios lightly over a cast iron griddle pan.
11. Set aside.
12. When the pudding has cooled to lukewarm stir in the almonds into it.
13. 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.
14. Refrigerate for 2-3 hours until cold and set.

milk, pods, ground rice, sugar, blanched slivered almonds, pistachios

Taken from www.food.com/recipe/indian-creamy-rice-pudding-phirni-83509 (may not work)