Kheer Recipe

Time1h

Serves4

Beloved by everyone. Rice, cooked in milk with raisins, cardamom, and nuts. Garnished with rosewater.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Rinse the Rice
Thoroughly rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2
Heat the Milk
In a large saucepan, combine the whole milk, cardamom pods, and salt. Heat over medium heat until it just begins to boil, stirring occasionally to prevent scorching.

3
Cook the Rice
Once the milk has reached a boil, add the soaked and drained rice. Reduce the heat to low and let it simmer, stirring occasionally, for about 20-25 minutes until the rice is cooked and the mixture thickens.
4
Add Sugar and Raisins
Stir in the sugar and raisins. Continue to cook for another 5-10 minutes, allowing the sugar to dissolve and the raisins to plump up.

5
Garnish and Serve
Remove the pan from heat. Stir in the rosewater and let the kheer cool slightly. Serve warm or chilled, garnished with chopped nuts on top.