Bread Kheer (Bread Pudding)

Wash 200g of rice thoroughly and soak it in water for 1 hour.

Drain the soaked rice and add it to a pot with 5-6 cups of water. Boil until the rice is soft and tender, about 10 minutes. Drain any excess water.

Transfer the cooked rice to a food processor or blender. Add about 1 cup of milk and blend until a smooth paste is formed.

In a pot, bring 1.5 liters of milk to a boil. Add 4-5 green cardamom pods for flavor.

Once the milk is boiling, gradually add the blended rice paste, stirring continuously to avoid lumps.

Reduce the heat and let the kheer simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

In a separate pan, heat 2-3 tablespoons of water and add 100g of sugar. Cook on low heat, stirring, until the sugar melts and turns into a light caramel color. Be careful not to burn it.

Carefully add about 1/2 cup of water to the caramel. It will bubble vigorously. Stir until the caramel is fully dissolved and forms a syrup.

In a blender jar, add 6 slices of bread and about 1 cup of milk. Blend until a smooth paste is formed.

Pour the prepared caramel syrup into the simmering kheer and mix well. The kheer will change color.

Add the blended bread and milk mixture to the kheer and stir well.

Add the remaining sugar (about 1/2 cup) to the kheer and stir until dissolved.

Cook the kheer for another 5-10 minutes on low heat, stirring constantly, until it reaches the desired consistency.

Turn off the heat. Garnish the kheer with chopped almonds. Stir gently.

Pour the kheer into a serving bowl or individual bowls. Let it cool down, then refrigerate for at least 2 hours before serving.