Cardamom Rice Pudding with Pistachios

Basmati rice simmers gently in milk and toasted ghee until creamy, scented with green cardamom and crowned with pistachios. This dessert recalls Ghee Smoke Over the Larder, where palace clerks locked the spice chests at Fatehpur Sikri as carefully as coin.

Serves 4

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Ingredients

• 1/2 cup basmati rice
• 4 cups whole milk
• 1 tbsp ghee
• 5 green cardamom pods
• 1/3 cup sugar
• 3 tbsp raisins
• 1/4 cup chopped pistachios
• 1/4 tsp ground cinnamon

Instructions

1. 1Rinse rice until water runs clear.
2. 2Melt ghee in a heavy pot over medium heat, add cracked cardamom pods, and toast 30 seconds.
3. 3Add rice and stir 1 minute, then pour in milk and bring to a gentle simmer.
4. 4Cook uncovered at low heat for 30 minutes, stirring often, until rice is tender and milk is thickened.
5. 5Stir in sugar and raisins; cook 5 minutes more.
6. 6Serve warm or chilled, topped with chopped pistachios and cinnamon.