Pumpkin Rice Pudding (Pumpkin Kheer)
1-1/4 cups 1% or 2% milk
15 threads saffron
1 Tbsp + 2 teaspoons sugar
1 pinch of salt
1/3 cup basmati rice
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
a dash of ground cloves or ground allspice (optional)
1/4 cup + 2 Tablespoons pumpkin puree
slivered almonds for garnish
1. In a saucepan, combine the milk, saffron, sugar, and a pinch of salt. Heat this mixture in the saucepan over medium high heat. You shouldn’t bring it to a boil; you should just see tiny bubbles form around the sides and proceed with the next step.
2. Add 1/3 cup rice and immediately cover and lower heat to Low (lowest setting). Cook for about 20 minutes until rice is cooked all the way through. Stir often (every few minutes). If needed, add a few tablespoons of milk or water to the pot if it looks like there is not enough cooking liquid.
3. Once the rice is cooked completely, remove from heat and add the remaining spices and pumpkin puree. Stir well. Serve warm or cold and garnish with sliced almonds and a cinnamon stick.