Rice Pudding (Kheer)

• 6 c. whole milk
• 1/3 c. long grain rice
• 1/2 c. milk
• 1/4 c. blanched almonds
• 1/2 c. mashed ripe banana
• 3 Tbsp. sugar
• 1/4 tsp. ground cardamom
• 1/4 tsp. saffron threads
• 3 Tbsp. coarse ground raw pistachio nuts

1. Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water.
2. Drain.
3. Stir rice into milk.
4. Reduce heat and simmer until pudding thickens and rice is tender, stirring frequently, for about 1 1/4 hours.
5. Puree 1/4 cup milk and almonds in blender until smooth; stop frequently to scrape down sides of blender.
6. Add banana, sugar, cardamom and saffron and blend.
7. Pour this puree into pudding.
8. Rinse blender with remaining 1/4 cup milk and add to pudding.
9. Continue simmering until thickened to consistency of tapioca, about 10 minutes.
10. Cool to room temperature.
11. Cover and chill.
12. Just before serving, spoon into goblets and sprinkle with pistachios.
13. Serves 6 to 8.

milk, long grain rice, milk, blanched almonds, mashed ripe banana, sugar, ground cardamom, saffron threads, coarse ground raw

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941521 (may not work)