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Loading...Kheer is a creamy Indian rice pudding slow-simmered in milk with aromatic cardamom, saffron, and a scattering of toasted nuts and raisins. It is traditionally served warm at celebrations and festivals, or chilled as a refreshing summer dessert.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 330 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 45 gCarbs
- 1 gFiber
- 30 gSugar
- 10 gProtein
- 110 mgSodium
- 380 mgPotassium
- 300 mgCalcium
- 0.8 mgIron
- 1 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Kheer
- 1/4 cup basmati rice
- 4 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons slivered almonds
- 2 tablespoons chopped pistachios
- 1 tablespoon golden raisins
- 1 tablespoon ghee or unsalted butter
- 4 green cardamom pods, lightly crushed
- A pinch of saffron threads
- 1/4 teaspoon rose water (optional)
For Garnish
- 1 tablespoon chopped pistachios
- 1 tablespoon slivered almonds
- A few saffron threads
Directions
- Rinse the basmati rice under cold water until the water runs clear, then soak in 1/2 cup of water for 15 minutes; drain well.
- Heat the ghee in a heavy-bottomed saucepan over medium heat. Add the crushed cardamom pods and bloom for 30 seconds until fragrant.
- Add the drained rice and stir gently for 1 to 2 minutes to coat each grain in the ghee, being careful not to brown them.
- Pour in the whole milk and bring the mixture to a gentle boil, stirring frequently to prevent the milk from sticking to the bottom.
- Reduce the heat to low and simmer uncovered, stirring every few minutes, for 30 to 35 minutes until the rice is completely tender and the milk has thickened to a creamy porridge-like consistency.
- Stir in the sugar, saffron threads, almonds, pistachios, and raisins, and continue to simmer for another 5 to 7 minutes until the sugar dissolves and the pudding thickens further.
- Remove from the heat, stir in the rose water if using, and taste for sweetness, adjusting with a little more sugar if desired.
- Spoon into small serving bowls, garnish with extra pistachios, almonds, and a few saffron threads, and serve warm or chilled.
Cook’s Notes
- Use full-fat whole milk for the creamiest texture; low-fat milk will produce a thinner pudding.
- Stir frequently, especially once the milk reduces, to prevent scorching on the bottom of the pan.
- For a thicker kheer, simmer a few extra minutes; it will continue to thicken as it cools.
- Short-grain rice like Arborio can be substituted for a naturally creamier result without changing the flavor profile.
- Kheer keeps well in the refrigerator for up to 3 days; add a splash of milk when reheating to loosen it.
