Brûléed Kheer (Rice Pudding) With Mango Sorbet

This creamy, always comforting slow-cooked rice pudding is scented with cardamom and sometimes topped with nuts or dried fruit. Versions of it exist across South Asia and beyond, each one slightly different but speaking the same nostalgic language. I’m serving it with a little twist here—a brûléed top for that crackly crème brûlée moment, and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.Note: If you are not using a nonstick pot, be extra careful and stir every 4 to 5 minutes; otherwise the rice pudding will definitely stick to the bottom. In the event it does, quickly empty the contents into a new pot and start simmering from low heat again. If you do not have a kitchen blowtorch, you can skip the brûlée. Serve warm or chill for 2 to 4 hours and garnish with saffron threads.Find more Rachel Gurjar recipes here.