Traditional Indian Kheer Recipe

Rinse and soak

Rinse the rice under cold running water until the water runs mostly clear to remove surface starch. Soak the rinsed rice in enough cold water to cover for 20–30 minutes, then drain completely.

After draining, coarsely crush the rice grains with the back of a spoon or pulse once in a grinder to slightly break some grains (this helps the rice release starch and thicken the kheer). Keep aside.

If using saffron, place the threads in 1 tablespoon hot water and let bloom for 10 minutes. Lightly crush the cardamom pods with the flat of a knife, remove the green husks and lightly crush the seeds (or grind to a coarse powder).

In a small frying pan, melt the butter or ghee over medium heat. Add the slivered almonds and pistachios and lightly toast for 1–2 minutes until fragrant and slightly golden. Remove from heat and set aside for garnish.

Pour the milk into a wide heavy-bottomed saucepan or deep skillet. Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it begins to simmer, reduce the heat to medium-low.

Add the soaked and slightly crushed rice to the simmering milk, stir to combine. Keep the heat at a low simmer—small bubbles should appear around the edges. Stir every 5–7 minutes to prevent rice sticking to the bottom. Simmer uncovered for 35–45 minutes until the rice is tender and the milk has reduced and thickened to a creamy consistency.

About halfway through cooking (after ~15–20 minutes), add the lightly crushed cardamom seeds and a pinch of salt. Continue to cook, stirring regularly and scraping the bottom of the pan to avoid burning.

If using khoya/mawa for extra richness, grate or crumble it and add to the kheer in the last 8–10 minutes of cooking. Stir well until it melts and incorporates, further thickening and enriching the pudding.

When the rice is fully cooked and the milk has reduced to your desired thickness (remember it will thicken more on cooling), add the sugar and stir until fully dissolved. Cook for another 4–6 minutes so the sugar integrates and the kheer becomes glossy.

Stir in the saffron bloom (including the soaking liquid) and adjust sweetness to taste. If the kheer is too thick, add a few tablespoons of hot milk and stir to reach desired consistency.

Turn off the heat. Taste and adjust cardamom or sugar if needed. Let the kheer sit in the pan for 5–10 minutes to settle.

Transfer to serving bowls. Garnish with the toasted almonds and pistachios. You may drizzle a few extra saffron threads on top for color. Kheer can be served warm, at room temperature, or chilled. If chilling, cover and refrigerate for at least 2 hours; stir before serving as it may set.