Creamy Cardamom Rice Pudding with Dry Fruits

1.Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.

2.In a large pot, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

3.Once the rice is cooked, add the milk to the pot and stir well. Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently to prevent sticking.

4.Add the sugar and cardamom powder to the pot, stirring until the sugar is completely dissolved. Continue to cook for another 10-15 minutes, stirring occasionally, until the pudding thickens to your desired consistency.

5.Stir in the crumbled khoya and mix well until fully incorporated. Cook for an additional 5 minutes, allowing the flavors to meld together.

6.Remove the pot from heat and let the pudding cool slightly. It will thicken further as it cools.

7.Serve the rice pudding warm or chilled, garnished with the mixed dry fruits on top.