Pumpkin Kheer (aka Indian Rice)

Wash and rinse the basmati rice. Soak it in enough water for about 30 minutes. Drain and set aside. In a large heavy-bottomed cooking pot, combine the whole milk and half & half. Add the drained & soaked rice. Place the cooking pot on a low-medium stove and bring the mixture to a gentle boil. Reduce the heat to low and allow it to simmer, stirring frequently, until the rice is fully cooked, and the kheer has thickened. This may take about 20-22 minutes.

Add pumpkin puree, condensed milk, pumpkin spice powder, and orange zest to the kheer. Stir well and continue to simmer for another 10 minutes, or until the kheer reaches your desired consistency. Once the kheer has thickened to your liking, remove it from the heat.

Let the kheer cool down to room temperature and then refrigerate it for a few hours before serving. This allows the flavors to meld together. When serving, garnish with the almonds if desired.