Basmati Kheer Recipe

1. Rinse and soak rice

Rinse the basmati rice in several changes of cold water until the rinsed water runs almost clear to remove excess starch. Drain well and then soak the rice in 250 ml cold water for 20–30 minutes.

2. Drain

After soaking, drain the rice thoroughly and set aside.

3. Bring milk to simmer

Pour the 1.5 liters of whole milk into a wide, heavy-bottomed saucepan (wider surface helps evaporation). Heat over medium-low heat until it comes to a gentle simmer (small bubbles at the edges). Stir occasionally to prevent scorching.

4. Add rice

Add the drained basmati rice to the simmering milk. Reduce heat to low. Stir gently to distribute the rice and avoid sticking.

5. Infuse cardamom and saffron

Crush the cardamom pods lightly to expose the seeds. In a small bowl, gently crush the saffron threads and steep them in 1 tablespoon of warm milk for 5 minutes to release color and aroma. Add crushed cardamom and saffron-infused milk to the pot after the rice has cooked for about 15 minutes.

6. When the rice is tender and the milk has reduced and thickened (about 25–35 minutes total simmering from when rice was added), stir in the granulated sugar and continue to cook on low for another 5–10 minutes so the sugar dissolves and the kheer thickens slightly. Taste and adjust sweetness.

7. Prepare nuts

While the kheer simmers, lightly toast the slivered almonds and sliced pistachios in a small dry skillet over medium heat for 2–3 minutes until fragrant and just starting to color. Remove from heat and set aside a tablespoon or two for garnish.

8. Stir most of the toasted nuts into the kheer during the final 2–3 minutes of cooking to soften them slightly, reserving the rest for garnish.

9. If using, stir in the sweetened condensed milk for extra richness and a silkier texture, and add the rose water (if using) off the heat — about 1 teaspoon — to preserve fragrance.

10. Final texture and rest

Remove the pan from heat. Kheer will thicken further as it cools. If you prefer a thinner consistency, add up to 50 ml warm milk and stir to adjust. Let the kheer cool slightly before transferring to serving bowls or a shallow dish.

11. Garnish each serving with the reserved toasted nuts and a few extra saffron threads. Serve warm, at room temperature, or chilled according to preference.