Indian Kheer (Spiced Rice Pudding)

Name: Indian Kheer (Spiced Rice Pudding)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 100 g Basmati rice; 1.5 l Full-fat milk; 100 g Granulated sugar; 2.5 g Ground cardamom; 0.1 g Saffron strands; 30 g Sliced almonds; 30 g Chopped pistachios

Difficulty

easy

Time

1h 30m

Price Category

cheap

Calories

Medium

Kheer is a classic Indian dessert, a creamy and aromatic rice pudding cooked with milk, sugar, and spices like cardamom and saffron. This rich and comforting sweet dish is a perfect ending to any meal, especially during festivals and special occasions. The slow cooking process allows the rice to absorb the flavors of the milk, resulting in a thick, velvety texture. It's often garnished with toasted nuts like almonds and pistachios, adding a delightful crunch. Enjoy it warm or chilled, according to your preference.

ingredients

6 Servings

100 g Basmati rice1.5 l Full-fat milk100 g Granulated sugar2.5 g Ground cardamom0.1 g Saffron strands30 g Sliced almonds30 g Chopped pistachios

Steps

Prepare Rice

Wash the Basmati rice in cold water until the water runs clear, then soak it for 15 minutes. Drain thoroughly afterwards.

Boil Milk

In a large, heavy-bottomed pot, bring the full-fat milk to a boil over medium heat. Once it boils, reduce the heat to low and add the drained rice. Stir continuously to prevent sticking.

Slow Cook

Simmer the rice on low heat, stirring frequently, for about 60-75 minutes, or until the rice is fully cooked and the milk has thickened to a creamy consistency. The volume of milk should reduce by about half. Add the granulated sugar, ground cardamom, and saffron strands, then cook for another 5-10 minutes until the sugar dissolves and the flavors meld.

Garnish & Serve

Remove the Kheer from the heat. Stir in the sliced almonds and chopped pistachios (reserve some for garnish). Serve warm or chilled, topped with the remaining nuts and a few extra saffron strands if desired.

Extra Tips

► Soaking the rice beforehand helps it cook faster and makes the pudding creamier.

► Stir the Kheer continuously, especially at the beginning, to prevent the milk from sticking to the bottom of the pot.

► Soak saffron strands in a little warm milk before adding them to enhance their color and flavor.

Nutrition

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	5g	12.5g
Fat	7g	17.5g
Carbohydrate	25g	62.5g
Fiber	1g	2.5g
Sugar	15g	37.5g