Happy Diwali to all

Grey skies have arrived in Marrakech, the nights are getting colder, although it's not quite the same feeling of Autumn in London, Summer is certainly over here. I love watching Marrakech wake up on early misty mornings, coming home from work in the evenings to a nice warm apartment and with the change of seasons has come a change of food. Colder days make me crave hearty, richer, comfort foods. On one such day armed with my mum's recipe, i decided to make 'Keer' or rice pudding for the first time. Mum always makes it on special Occasions such as today, Diwali, it's creamy, comforting and full of flavour. This recipe is very simple and doesn't take much time either.

My photography has not been great lately due to lack of light ( most of my pics are taken at night when i have more time) and a camera that is slowly dying on me :(

Keer

1 pint ( 1/2 litre) semi skimmed milk ( you can use full fat, semi skimmed is what i used)

1 small espresso size cup of short grain rice

1 small pot (250ml) single cream (i used light )

2/3 cardamom pods

a couple of saffron threads

1-2 tablespoons sugar ( granulated)

1) In a large saucepan bring milk to the boil, turn gas to low heat and add the rice, cardamom, saffron and simmer for 45 - 50 mins until rice becomes soft, stir occasionally to prevent rice from sticking to the bottom of the pan. ( if it is looking a little too thick add some more milk).

2) Add the sugar and cream after 45 mins and stir for 5-10 mins until creamy and all the sugar has dissolved. 

can be served hot or cold, enjoy!