Basmati kheer
Dishoom, p. 297
Ingredients
- For the basmati pudding
- 110g basmati rice
- 2 litres whole milk
- 2 cardamom pods
- 1 vanilla pod or 3 tsp vanilla extract
- 100g granulated sugar
- 90ml double cream
- For the blueberry compote
- 125g blueberries
- For the caramel topping
- 2–3 tbsp granulated sugar
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