Kheer Recipe

Rinse and soak rice

Rinse 1 tablespoon basmati rice under cold water until the water runs clear to remove surface starch. Soak the rinsed rice in 120 ml water for 15–20 minutes, then drain and set aside.

Bloom saffron

If using saffron, place 8 strands in 1 teaspoon warm milk and let sit for 10 minutes to release color and aroma.

Crush cardamom

Lightly crush 3 green cardamom pods with the back of a spoon to crack them and expose the seeds; keep whole pieces for infusion.

In a small saucepan, add the drained soaked rice and 120 ml fresh water. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook until the rice is just tender but not mushy, about 8–10 minutes. Drain any excess water and set the rice aside.

In a heavier-bottomed pot, pour 1 liter whole milk and bring to a gentle simmer over medium-low heat. Stir frequently to prevent milk from sticking or scorching.

Once the milk is simmering (small bubbles at the edge), add the cooked rice to the milk and reduce heat to low. Stir to combine, breaking any rice clumps with the back of a spoon.

Add the crushed cardamom pods to the pot. Continue to cook the rice-milk mixture on low, stirring every 3–4 minutes, until the mixture thickens to a creamy porridge-like consistency. This will take about 25–30 minutes. If the milk reduces too quickly or becomes too thick, add up to 100 ml additional milk to reach the desired consistency.

When the kheer has thickened, add 3 tablespoons granulated sugar. Stir gently and cook for another 4–5 minutes so the sugar dissolves and the flavors meld. Taste and adjust sugar if needed.

Stir in the saffron-infused milk (if using) and simmer 1 minute more to distribute color and aroma. Remove the pot from heat.

In a small skillet, heat 1 teaspoon ghee over low heat. Add 1 tablespoon slivered almonds, 1 tablespoon halved cashews and 1 teaspoon raisins. Toast, stirring, until nuts are golden and raisins plump, about 2–3 minutes. Remove from heat.

Remove the crushed cardamom pods from the kheer if you prefer not to serve them whole (optional).

Ladle the hot kheer into serving bowls. Garnish with the toasted almonds, cashews and raisins. Kheer can be served warm or chilled — to chill, cool to room temperature then refrigerate for at least 2 hours. Kheer will thicken further on cooling; before serving gently stir and, if desired, add a splash of milk to loosen.