📝 About This Recipe
This luxurious Indian rice pudding is the ultimate soul-soothing comfort food, traditionally served at weddings and festivals across the Indian subcontinent. Slow-cooked to perfection, it features fragrant Basmati rice simmered in full-cream milk until it reaches a velvety, thickened consistency. Infused with the floral notes of green cardamom, the golden hue of saffron, and a crunch of toasted nuts, every spoonful offers a rich, aromatic journey into heritage flavors.
🥗 Ingredients
The Base
- 1/4 cup Basmati Rice (long-grain, soaked for 30 minutes)
- 1 liter Full-Fat Whole Milk (cold or room temperature)
- 1 tablespoon Ghee (clarified butter)
Sweetener and Aromatics
- 1/2 cup Granulated Sugar (adjust to taste)
- 5-6 pieces Green Cardamom Pods (freshly crushed into powder)
- 12-15 strands Saffron Strands (soaked in 2 tbsp warm milk)
- 1/2 teaspoon Rose Water (optional, for floral depth)
Garnish and Texture
- 10-12 pieces Raw Almonds (slivered)
- 10-12 pieces Cashews (broken into small bits)
- 8-10 pieces Pistachios (unsalted, slivered)
- 1 tablespoon Golden Raisins (optional)
- 1 teaspoon Dried Rose Petals (for a beautiful finish)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in enough water to cover for 30 minutes to soften the grains.
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2
After 30 minutes, drain the rice completely. Use your fingers or a mortar and pestle to gently coarsely crush the rice grains; this releases starch and helps thicken the kheer.
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3
In a small bowl, place the saffron strands in 2 tablespoons of warm milk and set aside to bloom into a vibrant orange liquid.
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4
In a heavy-bottomed pot or a traditional 'kadai', heat the ghee over medium heat. Add the slivered almonds and cashews, sautéing for 1-2 minutes until golden brown. Remove and set aside.
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5
In the same pot, pour in the 1 liter of whole milk. Bring it to a gentle boil over medium-high heat, stirring occasionally to prevent the bottom from scorching.
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6
Once the milk boils, add the soaked and crushed rice. Reduce the heat to low-medium.
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7
Simmer the mixture for about 25-30 minutes. It is vital to stir every few minutes and scrape the 'malai' (milk solids) that collect on the sides of the pot back into the milk.
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8
Cook until the rice is completely soft and the milk has reduced by about one-third, reaching a creamy, porridge-like consistency.
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9
Add the sugar and the crushed cardamom powder. Stir well and cook for another 5 minutes until the sugar is fully dissolved.
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10
Pour in the saffron-infused milk. You will see the kheer transform into a beautiful pale gold color.
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11
Stir in the toasted nuts and raisins. Cook for a final 2-3 minutes to let the flavors meld.
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12
Turn off the heat and stir in the rose water if using. The kheer will continue to thicken as it cools.
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13
Transfer to a serving bowl and garnish with extra pistachios and dried rose petals. Serve warm for ultimate comfort or chilled for a refreshing treat.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from burning at the base, which can ruin the flavor. For an even richer texture, you can add 2 tablespoons of 'khoya' (dried milk solids) or condensed milk (reduce sugar if doing so). Do not add the sugar until the rice is fully cooked; sugar prevents rice grains from softening properly. If the kheer becomes too thick after cooling, simply stir in a splash of warm milk to reach your desired consistency. Freshly grinding your cardamom pods makes a world of difference compared to pre-ground powder.
🍽️ Serving Suggestions
Serve warm alongside crispy 'Pooris' for a traditional festive Indian breakfast. Pair with a hot cup of Masala Chai for a cozy afternoon snack. Serve chilled in clay pots (Matkas) which absorb excess moisture and give the kheer an earthy aroma. Enjoy as a soothing dessert after a spicy meal of Biryani or Curry. Top with a silver leaf (Chandi ka Vark) for a royal, celebratory presentation.