Indian Coconut Cardamom Rice Pudding (Kheer-style)

Ingredients:

• ¼ cup basmati rice, rinsed

• 1 cup whole milk (or plant milk for dairy-free)

• ½ cup canned coconut milk

• 2 tbsp sugar or maple syrup (adjust to taste)

• ¼ tsp ground cardamom

• 1 tbsp chopped pistachios or almonds

• 1 tbsp golden raisins or chopped dates

• Pinch of salt

• Optional: a few strands of saffron (if available)

Instructions (Nutri-Stahl 1 QT):

1. Preheat the 1 QT:
   Warm your 1 QT pan over medium heat for 3 minutes. Add milk, coconut milk, rice, cardamom, and salt.

2. Simmer Slowly:
   Cover and cook on low for 20–25 minutes. Do not lift the lid—the Nutri-Stahl pan locks in moisture and heat beautifully.

3. Uncover & Stir:
   Check rice for doneness. Stir in sugar/maple syrup, raisins, and nuts. Add saffron now if using. Simmer uncovered for 5 more minutes, stirring occasionally.

4. Cool Slightly:
   Let it rest for 5 minutes to thicken. Serve warm or chilled depending on preference.