Basmati Kheer Recipe

Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.

Soak the rinsed rice in 1/4 cup water for 20–30 minutes, then drain completely and set aside. The grains should be slightly softened but intact.

Using a sharp knife or a small grinder, coarsely crush the soaked rice (pulsing 2–3 times) so about half the grains are broken and the rest are halved. This helps the rice release starch and thicken the kheer without becoming mushy.

Heat a small nonstick skillet over low heat. Add 1 tsp butter and lightly toast the slivered almonds, pistachios and cashews for 1–2 minutes until fragrant and slightly golden. Remove from heat and set aside for garnish.

Reserve a few sliced nuts (about 1 tsp) for final topping; coarsely chop remaining toasted nuts for stirring into the kheer near the end of cooking.

Place the saffron strands in 2 tablespoons warm milk and let them bloom for 10–15 minutes to release color and aroma.

Crush the cardamom pods lightly with the flat side of a knife and remove the seeds. Lightly crush the seeds or grind them to a coarse powder using a mortar and pestle or spice grinder.

Pour 1.5 liters of whole milk into a heavy-bottomed saucepan or broad shallow pan (wider surface area helps faster evaporation). Bring the milk to a gentle boil over medium heat, stirring frequently to prevent scorching.

Once it reaches a boil, reduce heat to low to maintain a gentle simmer. Continue to simmer the milk, stirring every 3–5 minutes and scraping the bottom and sides to avoid film formation, until the milk reduces by about one-third (this takes roughly 25–30 minutes).

Add the coarsely crushed soaked rice to the simmering milk. Stir to combine, increase heat slightly to maintain a gentle simmer, and cook uncovered, stirring frequently to prevent sticking. Cook until the rice is tender and the mixture begins to thicken, about 20–25 minutes.

Stir in the heavy cream (if using) to enrich the kheer and continue cooking for another 5 minutes, stirring so the mixture becomes creamy and coats the back of a spoon.

When the rice is fully tender and the kheer has a creamy consistency, add the granulated sugar and the crushed cardamom seeds. Stir well so the sugar dissolves completely. Cook for 3–5 minutes to marry the flavors.

Pour in the saffron-infused milk and stir to distribute the color and aroma evenly. Taste and adjust sweetness if needed. If the kheer is too thick, add up to 2–4 tablespoons warm milk to reach desired consistency.

Add the rose water or kewra water (start with 1/2 tsp) and the pinch of salt; stir and cook for 1 minute. Remove the pan from heat.

Stir in most of the toasted chopped nuts (reserve some for garnish). Allow the kheer to cool slightly for 10–15 minutes to thicken further. Kheer will thicken as it cools.

Serve warm or chilled in small bowls. Garnish each serving with the reserved toasted nuts and a few extra saffron strands. Store leftovers refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk before serving.