Kheer
Indian Rice Pudding
A classic Indian rice pudding, Kheer, is a comforting and aromatic dessert. Basmati rice is slow-cooked in whole milk until tender, then infused with the fragrant notes of cardamom and saffron. Sweetened to perfection and often enriched with nuts and raisins, it's a beloved festival treat across the subcontinent.
🧂 Ingredients
- 100 g Basmati rice(Rinsed thoroughly under cold water until the water runs clear.)
- 1.5 L Whole milk(Full-fat milk yields the creamiest Kheer.)
- 150 g Granulated sugar(Adjust to your preferred sweetness. Can substitute with jaggery for a different flavor profile.)
- 6 pods Green cardamom pods(Lightly crushed to release their seeds and aroma.)
- 1 generous pinch Saffron threads(Soaked in 2 tablespoons of warm milk.)
- 30 g Almonds(Blanched, slivered, and lightly toasted.)
- 30 g Pistachios(Shelled, slivered, and lightly toasted.)
- 30 g Raisins(Optional, can be plumped in warm water for a few minutes.)
👨🍳 Instructions
- 1
Prepare the aromatics and garnishes: Lightly crush the cardamom pods. If using whole almonds and pistachios, blanch them in hot water for 2-3 minutes, then rub off the skins and sliver them. Toast the slivered nuts in a dry pan over medium-low heat for 2-3 minutes until fragrant and lightly golden; set aside. Soak the saffron threads in 2 tablespoons of warm milk and set aside.
⏱️ 10 minutes - 2
Begin cooking the rice: In a heavy-bottomed pot or Dutch oven, combine the rinsed basmati rice and the whole milk. Add the crushed cardamom pods. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
⏱️ 10 minutes - 3
Slowly cook the Kheer: Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let the Kheer simmer gently. Stir frequently, scraping the bottom and sides of the pot, for at least 40-50 minutes, or until the rice is very soft and has absorbed most of the milk, and the mixture has thickened considerably. The milk should reduce by about one-third to one-half.
⏱️ 40-50 minutes - 4
Sweeten and flavor: Once the rice is tender and the pudding has thickened, stir in the granulated sugar and the soaked saffron milk. Continue to cook for another 5-7 minutes, stirring constantly, until the sugar is fully dissolved and the Kheer has reached your desired creamy consistency. Remove and discard the cardamom pods.
⏱️ 5-7 minutes - 5
Serve: Ladle the hot Kheer into individual serving bowls. Garnish generously with the toasted slivered almonds, pistachios, and raisins. Kheer can be served warm, at room temperature, or chilled from the refrigerator.
⏱️ 5 minutes
💡 Pro Tips
- ✓Stirring frequently is crucial to prevent the rice and milk from sticking to the bottom of the pot and burning, which can affect the flavor.
- ✓The milk should reduce by approximately one-third to one-half its original volume, resulting in a thick, creamy consistency.
- ✓The final Kheer should be creamy and rich, not watery. If it becomes too thick upon cooling, you can stir in a little warm milk before serving.
- ✓For a smoother texture, you can blend a small portion of the cooked rice and milk mixture before adding the sugar.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer Kheer, substitute some of the whole milk with evaporated milk or add a tablespoon of sweetened condensed milk towards the end of cooking.
- Add a teaspoon of rose water along with the saffron for a delicate floral aroma.
- Incorporate other nuts like cashews or walnuts.
- Add a few drops of kewra water (pandan leaf extract) for a unique fragrance.