Name: Kheer Indian Rice Pudding with Saffron
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.25 cup Basmati rice; 4 cups Whole milk; 0.5 cup Sugar; 1 pinch Saffron strands; 0.5 tsp Green cardamom powder; 2 tbsp Sliced almonds and pistachios; 0.25 tsp Rose water (optional)

"Kheer is a timeless Indian dessert made by slow-cooking rice in full-fat milk until it achieves a velvety, thick consistency. Infused with aromatic saffron, cardamom, and crunchy nuts, this comforting pudding is a staple for celebrations and festivals."

1 Ingredients

Qty	Item
0.25 cup 50 g	Basmati rice
4 cups 1 liter	Whole milk
0.5 cup 100 g	Sugar
1 pinch 1 pinch	Saffron strands
0.5 tsp 2.5 g	Green cardamom powder
2 tbsp 30 g	Sliced almonds and pistachios
0.25 tsp 1 ml	Rose water (optional)

2 Instructions

Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain and slightly crush the grains with your fingers to break them into smaller pieces.

In a heavy-bottomed pot, bring the whole milk to a gentle boil over medium heat, stirring frequently to ensure it doesn't stick to the bottom.

Once the milk boils, add the soaked and crushed rice. Reduce the heat to low and simmer the mixture.

Cook the rice in the milk for approximately 30-35 minutes, stirring every few minutes. Use a spatula to scrape the dried milk solids from the sides of the pot back into the mixture for extra creaminess.

While the rice is cooking, soak the saffron strands in a tablespoon of warm milk and set aside.

When the rice is soft and the milk has reduced and thickened significantly, add the sugar and the saffron-infused milk.

Stir in the cardamom powder and half of the sliced nuts. Simmer for another 5-7 minutes until the sugar is completely dissolved and the kheer reaches your desired thickness.

Turn off the heat and stir in the rose water if using. Garnish with the remaining nuts and serve warm or chilled.

·
Use a heavy-bottomed pan like a Dutch oven or a traditional kadai to prevent the milk from scorching.
·
Always use full-cream or whole milk to get that signature rich and velvety texture.
·
Don't add the sugar until the rice is completely cooked; adding sugar too early can prevent the rice grains from softening properly.
·
For an even richer flavor, you can sauté the drained rice in a teaspoon of ghee before adding it to the milk.

? Frequently Asked Questions

Can I use brown rice or jasmine rice for Kheer?

Traditional Indian Kheer uses Basmati rice for its unique floral aroma. While you can use other types, the flavor and texture will differ significantly.

How do I make the Kheer thicker?

Continue simmering the milk on low heat to reduce it further, or take a small portion of the cooked rice, mash it into a paste, and stir it back into the pudding.

Can I make this recipe vegan?

Yes, you can substitute whole milk with full-fat coconut milk or cashew milk, though the cooking time and final flavor profile will change.

How long can I store Kheer in the fridge?

Kheer can be stored in an airtight container in the refrigerator for up to 3 days. Note that it will thicken as it cools, so you may need to stir in a splash of milk when reheating.

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