Indian

Kheer

Name: Kheer
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/4 cup Basmati rice (washed); 4 cups full-fat milk; 1/3 cup sugar; 1/4 tsp cardamom powder; 10 saffron strands (soaked in 1 tbsp warm milk); 2 tbsp chopped nuts

A rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar.

45 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

1
Prepare the Rice: Wash the Basmati rice thoroughly and soak it in water for 20 minutes. Drain well. You can lightly crush the grains with your fingers for a creamier texture.

2
Boil the Milk: Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent a skin from forming.
3
Cook the Rice: Add the drained rice to the boiling milk. Lower the heat to a simmer. Cook uncovered for 25-30 minutes, stirring frequently and scraping down the sides of the pot.
4
Thicken the Kheer: As the rice cooks, it will release starches and thicken the milk. The kheer is ready when the rice grains are completely soft and almost meld with the thick milk.
5
Sweeten and Flavor: Stir in the sugar, cardamom powder, and the saffron-infused milk. Simmer for another 5 minutes until the sugar dissolves.
6
Garnish: Turn off the heat. Fold in the chopped nuts (almonds, pistachios). Serve hot as a comforting pudding or chill in the refrigerator for a thicker, cold dessert.

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