This rice pudding is known as kheer in North India, Pakistan, and Bangladesh, and eaten under different names throughout South Asia. It consists, in its basic version, of nothing more than milk, cardamom for flavor and aroma, rice, and sugar. In villages and towns, rice harvests are generally celebrated with a kheer. In some communities, new husbands and wives feed each other a spoonful of kheer during the final part of the wedding ritual. It may be served lukewarm, at room temperature, or cold. Because it is associated with celebration, expensive ingredients are often added, such as saffron, nuts, and dried fruit. Here is the basic version, the one I love the most; you may scatter a tablespoon of chopped pistachios over the top before serving.
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