Ultra Rich Rice Pudding

I must still have buffet on the brain… So I’m following up yesterday’s curry with today’s richly decadent rice pudding. This version is less liquidy than traditional kheers, so if you prefer a more authentic recipe, stir in a little milk before serving. I’ve omitted the raisins (which I always find bloated and distracting) and added chopped pistachios which lend a nice flavor and textural contrast.
Yields 4 1/2 c.

INGREDIENTS

5 c. half and half
2/3 c. jasmine or basmati rice
1/2 c. sugar
1/8 c. chopped unsalted pistachios
1 t. pure vanilla extract
1 t. pure almond extract

DIRECTIONS

Measure half and half and rice into a large saucepan. Place over med-high heat and carefully bring to a boil. Once boiling, reduce heat to med-low and simmer uncovered, stirring frequently, for 25 minutes. Stir in remaining ingredients and continue simmering another 10 minutes, stirring frequently. Remove from heat. Cool slightly before transferring to an airtight container. Refrigerate before serving.