Rice Kheer
Rice Kheer is a slow-cooked Indian rice pudding made by simmering rice in milk until the grains turn soft and the milk thickens into a creamy, lightly sweet dessert. It has a gentle cardamom flavour, a silky texture with soft bites of rice, and a topping of almonds, pistachios and saffron that adds a little crunch. It is served at festivals, family meals and celebrations, and works equally well warm in winter or chilled in summer. Serve it in small bowls, because it is rich and filling. One practical tip: rinse and soak the rice briefly and stir the milk often as it simmers, so the kheer thickens evenly and does not catch at the base of the pan.
Ingredients
7 itemsStep-by-Step Instructions
6 steps-
1
Step 1
Rinse the basmati rice 2–3 times, soak it in water for 20 minutes, then drain it completely.
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2
Step 2
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil on medium heat, stirring occasionally.
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3
Step 3
Add the drained rice to the milk, lower the heat, and simmer for 30–35 minutes. Stir often and scrape the sides of the pan so the milk does not stick or burn.
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4
Step 4
When the rice is fully soft and the milk has thickened to a creamy consistency, add the sugar and crushed cardamom seeds. Mix well and simmer for 4–5 minutes until the sugar dissolves completely.
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5
Step 5
Add the saffron strands, stir once, and turn off the heat. The kheer will thicken a little more as it cools.
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6
Step 6
Transfer to serving bowls, top with the slivered almonds and chopped pistachios, and serve warm or chilled.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
