Basmati Kheer Recipe

Rinse and soak

Rinse 1 tablespoon basmati rice under cold water until the runoff is nearly clear to remove surface starch. Drain and soak the rinsed rice in 1/4 cup water for 20–30 minutes, then drain well.

Coarsely crush rice

After draining, lightly crush the soaked rice with the back of a spoon or pulse once in a small blender/food processor — you want broken grains, not a paste. Set aside.

Pour 1.5 liters whole milk into a wide, heavy-bottomed saucepan or deep skillet. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it reaches a boil, reduce heat to a low simmer.

Simmer and reduce: Continue to simmer the milk gently, stirring frequently (every 2–3 minutes) and scraping the bottom and sides with a spatula, until the milk reduces and thickens slightly (about 25–30 minutes).

Stir in 1/4 cup heavy cream (optional) about 5 minutes before adding the rice to add richness and speed up thickening.

Bloom saffron: Place 10 saffron threads in 2 tablespoons warm milk and let steep for 10–15 minutes to release color and aroma.

Crush cardamom: Lightly crush 6 green cardamom pods with the flat side of a knife to expose the seeds; grind slightly with a mortar and pestle or with the back of the knife if you prefer finer flavor.

Add rice to milk: Once the milk has reduced for ~25 minutes and is gently simmering, add the crushed/partially crushed basmati rice and stir well to combine. Continue to simmer on low, stirring frequently, for 15–20 minutes until rice is soft and the mixture thickens.

Sweeten and flavor: When the rice is tender and kheer is beginning to coat the back of a spoon, add 1/2 cup granulated sugar, the crushed cardamom (with seeds), and the saffron-milk infusion. Stir and simmer 4–6 more minutes so the sugar dissolves and flavors meld. Taste and adjust sugar or saffron as desired. If using rose water, stir in 1/2 teaspoon at the end and remove from heat.

Toast nuts: In a small skillet over low heat, melt 1 teaspoon ghee or unsalted butter. Add 2 tablespoons slivered almonds, 2 tablespoons sliced pistachios, and 2 tablespoons raisins (if using). Toast, stirring constantly, until nuts are aromatic and just golden (1–2 minutes). Remove from heat.

Finish kheer: Stir half of the toasted nuts into the kheer. Let the kheer simmer 1–2 minutes more, then remove from heat. The kheer will thicken further on standing; for a slightly thinner consistency, you can stir in 1–2 tablespoons additional warm milk.

Serving and garnish: Serve basmati kheer warm or chilled. Garnish each bowl with the remaining toasted nuts and a few saffron threads. Refrigerate leftovers in an airtight container for up to 3 days.