Kheer - Indian Rice Pudding

• 4 tablespoons Basmati rice
• 5 cups milk
• 1/2 vanilla bean
• Flavoring: a pinch of saffron or 1 teaspoon rose water or 1/2 teaspoon each of cinnamon and nutmeg
• 1/3 cup slivered pistachios (or cashews/almonds)

1. Soak the rice in warm water for 30 mins. Drain the rice and grind coarsely using a mortar-and-pestle. (You can leave also leave the rice whole or grind using a processor.)
2. Pour the milk in a heavy-bottomed saucepan. Split the vanilla bean lengthwise and scrape the seeds with a knife into the milk. Add the vanilla bean too. Bring the milk to a gentle boil. Take it off the heat and let steep for 30 mins.rn(If you don't want to use a vanilla bean, you can skip this step entirely.)
3. If using the saffron, soak the strands in 1 tablespoon of the warm milk.
4. Remove the vanilla bean and bring the milk back to a boil. Add drained rice and simmer on low heat, stirring occasionally to ensure no lumps form. Continue until the rice is cooked. and the mixture reduces to one-third of the original volume. (Or reduces to the consistency you prefer. It takes 25-30 mins to reach the consistency I like; also remember, it will continue to thicken as it cools)
5. Add the sugar and mix well, cooking just until it dissolves.
6. Stir in the saffron milk/rose water/spices. Serve warm or chilled as you prefer garnished with the nuts.

basmati rice, milk, vanilla bean, saffron, pistachios

Taken from food52.com/recipes/9692-kheer-indian-rice-pudding (may not work)