📝 About This Recipe
A cornerstone of Indian celebratory feasts, Rice Kheer is a luxurious, slow-cooked pudding that transforms humble grains of rice into a velvety, aromatic masterpiece. This traditional recipe relies on the patient reduction of full-fat milk to create a naturally thick, creamy base infused with the floral notes of green cardamom and the golden warmth of Kashmiri saffron. Garnished with a mosaic of toasted nuts, it offers a perfect balance of silky texture and crunch that has comforted generations.
🥗 Ingredients
The Grains & Dairy
- 1/4 cup Basmati Rice (fragrant long-grain, soaked for 30 minutes)
- 1 liter Full-Fat Whole Milk (unhomogenized preferred for richness)
- 1 tablespoon Ghee (clarified butter for sautéing)
Sweeteners & Aromatics
- 1/2 cup Granulated Sugar (adjust to taste preference)
- 5-6 pieces Green Cardamom Pods (freshly crushed into a fine powder)
- 12-15 threads Saffron Strands (steeped in 2 tbsp warm milk)
- 1/2 teaspoon Rose Water (culinary grade for a floral finish)
Garnish & Texture
- 10 pieces Almonds (blanched and slivered)
- 10 pieces Cashew Nuts (broken into small pieces)
- 8-10 pieces Pistachios (unsalted, slivered for color)
- 1 tablespoon Golden Raisins (optional, for bursts of sweetness)
- 1 teaspoon Dried Rose Petals (edible, for a professional aesthetic)
👨🍳 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 it for 30 minutes. This softens the grain for even cooking.
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2
After 30 minutes, drain the rice completely. Use your fingers to gently crush the grains into smaller pieces; this helps release starch and thickens the kheer naturally.
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3
In a small bowl, take 2 tablespoons of warm milk and add the saffron strands. Set aside to infuse and develop a deep golden hue.
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4
Heat 1 tablespoon of ghee in a heavy-bottomed pot (or a traditional Kadai). Add the slivered almonds and cashews, frying until they turn a light golden brown. Remove and set aside.
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5
In the same pot, add the milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent the bottom from scorching.
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6
Once the milk begins to boil, add the drained and crushed rice. Lower the heat to medium-low.
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7
Simmer the mixture for 25-30 minutes. Stir every 4-5 minutes, scraping the sides of the pot where the milk solids (malai) collect and folding them back into the milk.
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8
Test the rice by pressing a grain between your thumb and forefinger; it should be completely soft and mash easily. The milk should have reduced by about one-third.
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9
Add the sugar and stir well. Once the sugar is added, the kheer will thin out slightly as the sugar melts.
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10
Pour in the saffron-infused milk and the crushed cardamom powder. Continue to simmer for another 5-7 minutes until the kheer reaches a creamy, spoonable consistency.
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11
Stir in the fried nuts, raisins, and the rose water. Mix gently and turn off the heat.
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12
Keep in mind that the kheer will thicken significantly as it cools. If it looks too thick, you can stir in a splash of warm milk before serving.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from burning, which can ruin the delicate flavor. For a richer 'Rabri' style texture, use a spatula to scrape the dried milk cream from the sides of the pan and mix it back in frequently. If you are short on time, you can use a tablespoon of condensed milk, but reduce the added sugar accordingly. Crushing the soaked rice grains is the secret to a thick, homogenous consistency rather than rice floating in thin milk. Always add sugar only after the rice is fully cooked, as sugar can prevent the rice grains from softening properly.
🍽️ Serving Suggestions
Serve warm in traditional clay bowls (Matkas) for an earthy aroma and rustic feel. Chill thoroughly in the refrigerator for 4 hours and serve as a refreshing summer dessert. Pair with hot, crispy Puris (fried bread) for a classic North Indian festive breakfast. Top with a silver leaf (Chandi ka Vark) for a truly royal presentation at dinner parties. Accompany with a glass of chilled Masala Milk or a light Masala Chai.