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Indian Rice Pudding with Cardamom and Pistachios (Kheer) Madhur Jaffrey's Step-By-Step Cookbook (Serves 4) 5 cups (I used coconut milk) 1 tablespoon long-grain rice (I used 1 cup {whoops!} basmati rice) 4 whole cardamom pods, bruised (I added: 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp rose water) 2 Tbsp sugar (I used 1 1/2 Tbsp agave) 10 unsalted pistachio nuts, slivered (1 added 1/3 cup dried apricots, chopped) extra pistachio nuts to garnish Combine the milk, rice, and and cardamom pods in a heavy-based pan or cooking pot. Slowly bring to a boil. Lower the heat and simmer steadily until the milk is reduced to approximately 2 1/2 cups; this may take about 1 1/4 hours. Turn off the heat. Remove and discard the cardamom pods. Add the sugar and pistachio nuts, stir well, then leave to cool. Stir the kheer again. Pour into a serving bowl. Sprinkle a few more pistachio on top of the pudding to garnish. Cover and refrigerate until ready to serve.  Notes/Results: Creamy, not too sweet and colorful with the dried apricots and pistachio nuts. I liked the flavor of this rice pudding with the presence of the cardamom as well as the additions of the cinnamon, vanilla and rosewater. Texturally, I was hoping for more firmness--personally, I prefer the chewiness-factor that brown rice adds so next time I would try a brown basmati. Although with my rice miscalculation, it isn't how Jaffrey's mother made it, this is was still a tasty variation. Great for breakfast, it would also be a good ending for an Indian dinner. I would make it again.  It's Potluck week at IHCC, so stop by and check out what everyone made. 
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My changes to the recipe are in red below.
Jaffrey says, "This is my mother's recipe for kheer, which she set in shallow half-baked earthware bowls called shakoras. As a result it picked up the delicious fragrance of freshly moistened earth. You could serve your kheer in individual custard bowls or, if you prefer, in one shallow serving bowl."