Kheer (Indian Rice Pudding)
Kheer is a traditional Indian rice pudding made with rice, milk, sugar, and flavored with cardamom and nuts. Kheer is creamy, comforting, and lightly sweet dessert perfect for festivals, celebrations. Enjoy it warm or chilled, garnished with nuts or saffron.
Equipment
- 1 Heavy-bottomed saucepan
- 1 Wooden spatula or spoon
- 1 Measuring cup and spoons
Ingredients
- ¼ cup basmati rice or any short-grain rice
- 1 liter whole milk full-fat preferred
- ½ cup sugar adjust to taste
- 2 –3 green cardamom pods crushed
- 10 –12 almonds chopped
- 10 –12 cashews chopped
- 1 –2 tablespoons raisins
- Optional: chopped pistachios or saffron for garnish
Instructions
- Rinse ¼ cup basmati rice thoroughly. Soak the rice in water for 30 minutes. Drain and set aside.
- In a heavy-bottomed pan, pour 1 liter whole milk. Bring the milk to a boil on medium heat, stirring often to prevent burning.
- Add the soaked rice to the boiling milk. Simmer on low to medium heat for 30–35 minutes, stirring occasionally, until rice is soft and the milk thickens.
- Stir in ½ cup sugar, crushed cardamom pods, chopped almonds, cashews, and raisins. Cook for 2–3 more minutes until sugar dissolves and nuts soften.
- Once kheer reaches a thick, creamy consistency, turn off the heat.
- Garnish kheer with additional chopped nuts or saffron strands if desired.
- Serve hot, warm, or chilled, depending on preference.
Notes
- Always use full-fat milk for a creamy texture.
- Stir the rice in milk often to avoid burning or sticking to the bottom.
- You can add saffron strands in milk for extra flavor and color.
- Adjust the sugar to suit your taste, some prefer it lightly sweet.
- You can refrigerate the dessert for at least 2 hours if serving chilled.