To start making a delicious rice kheer, take some basmati rice in a bowl. Rinse the rice thoroughly in water to remove excess starch. Drain the water completely, add fresh water, and let the rice soak for about 30 minutes. Soaking helps the rice cook faster and gives a creamy texture to the Indian kheer.

For a rich and creamy kheer recipe, pour whole milk (full-fat milk) into a heavy-bottomed pot. Bring the milk to a boil over medium heat, stirring often to prevent it from sticking to the bottom.

Once the milk comes to a boil, drain the soaked rice and add it into the boiling milk. Stir well so that the rice doesn’t stick to the bottom and continue cooking the rice on low to medium heat, stirring occasionally, until the rice softens completely and the milk reduces to a thicker, creamy texture. This slow-cooking method is key to making authentic homemade rice kheer.

When the rice is fully cooked and the kheer has thickened, add sugar and stir well until dissolved. Then, add chopped almonds, chopped cashews, and a few raisins into the kheer.

Crush a few green cardamom pods in a mortar and pestle, and add them to the mixture to infuse a beautiful aroma. Stir everything together and cook for another few minutes on low heat. Adding nuts and cardamom enhances the traditional flavor of Indian rice pudding.

When your kheer reaches the desired creamy consistency, turn off the heat. Garnish with more chopped nuts if you like.