Kheer Recipe

Time1h

Serves4

Rice pudding with cardamom and nuts

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Ingredients

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1
Rinse the Rice
Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch.
2
Soak the Rice
Soak the rinsed rice in water for about 30 minutes, then drain and set aside.
3
Prepare the Nuts
Chop the almonds and pistachios finely. Soak the saffron strands in a tablespoon of warm milk to release their color and flavor.

4
Cook the Rice
In a heavy-bottomed pan, add the soaked and drained rice along with 4 cups of whole milk and the cardamom pods. Bring to a boil over medium heat, stirring occasionally.
5
Simmer
Once it reaches a boil, reduce the heat to low and let it simmer. Stir frequently to prevent the rice from sticking to the bottom of the pan. Let it cook for about 25-30 minutes, or until the rice is soft and the mixture has thickened.
6
Add Sugar
Add 3 tablespoons of sugar to the cooked rice mixture and stir well until the sugar dissolves completely.
7
Incorporate Nuts
Add the chopped almonds, pistachios, and raisins into the kheer, mixing well. Allow it to cook for another 5 minutes.
8
Finish with Saffron
Finally, stir in the saffron-infused milk. Mix well and cook for a minute before removing from heat.

9
Serve the Kheer
Allow the kheer to cool slightly before serving. It can be enjoyed warm or chilled. Garnish with extra nuts if desired.