Recipe for Yesterday's Indian Brown Rice Pudding

Yesterday was my first try at making Kheer. After reading tons of recipes for it, I put together my own healthier spin on this ancient dessert. Here it is...

Orange Scented Brown Rice Pudding (Kheer)

with Pistachios & Cardamom

Serves approx. 4 

4-5 cups Organic Fat Free Milk (I used 5, and I think it could have benefited from a bit less)
1/3 cup Rinsed, Uncooked Brown Bismati Rice (Soaked in water for 30 minutes if you have time)
Zest of 1 Organic Orange (I only zest from organic citrus... pesticides are icky!)
6-8 tablespoons Sugar
5 Green Cardamom Pods (whole, I found them at a great Indian grocery store in Troy, Michigan)
2 tablespoons (or a bit more if you'd prefer) Shelled , Unsalted Pistachios finely chopped

Mix your orange zest and sugar in a small bowl, let sit for as long as you can to infuse the flavors.

In a medium, heavy bottomed pot slowly bring milk, rice, and cardamom pods to a simmer, stirring often to prevent burning and a skin form forming. Reduce heat to low, continue to stir. Allow milk to reduce and rice to cook (the time on this will depend on if you soaked the rice). Remove any skin that forms.

After 20 minutes, I added the sugar and chopped pistachios and continued to cook for 20 more minutes until the rice was fully cooked, but as your cooking time will vary, just use your judgment. Cooking is fun, and if it tastes good, who cares when you added your sugar?! I don't!

Once the rice is cooked to your liking, and milk has reduced by over half, put a lid on the pot and let it sit until cool enough to refrigerate. 

Enjoy cold... after spinning class!

And don't waste that orange that you zested! Eat it (before it turns as hard as a baseball in your refrigerator), it's good for you!