Name: Kheer (Rice Pudding)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Indian & Pakistani (dessert)
Ingredients: 100 g (½ cup) basmati rice, rinsed and soaked 20 min; 1.5 litres full-fat milk; 150 g (¾ cup) sugar, to taste; ½ tsp ground cardamom; A pinch of saffron soaked in 2 tbsp warm milk; 2 tbsp ghee (optional); 3 tbsp slivered almonds and pistachios; 1 tbsp raisins

Kheer rice pudding garnished with almonds, pistachios and saffron — Photo: stu spivack · CC BY-SA 2.0 · Wikimedia Commons

Kheer is the best-loved rice pudding of the subcontinent — rice simmered slowly in milk until thick and creamy, sweetened and perfumed with cardamom, saffron and nuts. Made for every festival and celebration, it's pure comfort, served warm in winter or chilled in summer.

Servings: 6
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Difficulty: Easy
Rice: Basmati or short-grain rice

Ingredients

8 items

6Servings

Main100 g (½ cup) basmati rice, rinsed and soaked 20 min1.5 litres full-fat milk150 g (¾ cup) sugar, to taste½ tsp ground cardamomA pinch of saffron soaked in 2 tbsp warm milk2 tbsp ghee (optional)

For garnish3 tbsp slivered almonds and pistachios1 tbsp raisins

Cook it withDhoqan – White Steam BasmatiWhite Steam · Extra Long (8.5+ mm)

Method

Tick a step to mark it done.

Step 1: Bring the milk to a boil in a heavy-based pot, then lower to a gentle simmer.
Step 2: Add the drained rice and simmer, stirring often so it doesn't stick, until the rice is very soft and the milk has thickened, 35–40 minutes.
Step 3: Stir in the sugar, cardamom and saffron milk; simmer a further 5–10 minutes until creamy. It thickens more as it cools.
Step 4: Fry the nuts and raisins in ghee (optional) and stir most through, saving some to garnish.
Step 5: Serve warm, or chill and serve cold, garnished with the reserved nuts.

To serve

Delicious warm in winter or chilled in summer.

Kheer (Rice Pudding)

Ingredients

Method

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