92.5 g basmati rice washed and drained
1.22 kg whole milk
2 cardamom pods crushed
a pinch nutmeg optional
5 tablespoons sugar
Grease the inside of a medium saucepan with butter. Pour in the milk, add the cardamom pods and bring it to a boil. As the milk begins to boil, add the rice and stir. Cook the rice uncovered on a low/medium heat, stirring occasionally to prevent sticking. Once rice is tender (after approximately 10 minutes), remove the cardamom pods and blend using a hand blender. Stir in the sugar and add the nutmeg. Continue stirring till you have a creamy but runny texture. Garnish with crushed nuts and serve warm or chilled.