Kheer-rice Pudding Recipe

Rinse and soak rice

Rinse the rice under cold running water until the water runs clear to remove excess starch. Drain. Soak the rinsed rice in 120 ml (about 1/2 cup) of water for 15–20 minutes, then drain well.

Par-cook rice

Bring a small pot of water to a gentle boil, add the soaked and drained rice, and simmer for 6–7 minutes until the grains are just tender but not falling apart. Drain the rice and set aside. (Alternatively, you can skip this step and cook rice directly in milk but par-cooking shortens the final simmer time and prevents sticking.)

Prepare saffron

If using saffron, place the threads in 1 tablespoon warm water and let steep for at least 10 minutes to release color and aroma.

Simmer milk

In a heavy-bottomed saucepan, combine 1 liter whole milk and 120 ml evaporated milk (if using) over medium heat. Bring to a gentle simmer, stirring occasionally to prevent milk from scorching. Reduce heat to low so the milk is at a bare simmer (small bubbles around the edges).

Add rice and cardamom

Add the par-cooked drained rice to the simmering milk along with the lightly crushed cardamom pods and a pinch of salt. Stir gently to distribute rice evenly.

Cook slowly

Continue to simmer the rice in milk on low heat, stirring frequently (every 2–3 minutes) to prevent sticking. Cook until the rice breaks down slightly and the mixture thickens to a creamy pudding consistency, about 25–35 minutes. If the mixture becomes too thick before the rice is fully tender, add up to 60 ml warm milk or water in small increments.

Sweeten

When the rice is tender and the mixture has thickened, add 80 g granulated sugar and stir until dissolved. Taste and adjust sweetness as desired. Continue to simmer 3–5 minutes after adding sugar so flavors meld.

Finish flavoring

Remove the cardamom pods. Stir in the saffron with its soaking liquid (if using) and 1 teaspoon rose water (optional). If you prefer a richer taste, stir in a small knob (1 tsp) of ghee or butter now.

Toast nuts

In a small skillet over low heat, warm 1 teaspoon ghee or butter. Add the chopped pistachios and slivered almonds and toast for 1–2 minutes until fragrant, stirring constantly to avoid burning. Reserve a tablespoon of chopped pistachios for garnish.

Stir nuts into kheer

Stir most of the toasted pistachios and almonds into the kheer, reserving the tablespoon for topping. Simmer 1 minute to incorporate.

Turn off the heat and let the kheer cool slightly. Kheer will thicken further as it cools. Transfer to serving bowls. Garnish with the reserved chopped pistachios and a few saffron threads. Serve warm or chilled according to preference. Store leftovers covered in the refrigerator for up to 3 days; gently reheat with a splash of milk before serving if needed.