Creamy Kheer (Indian Rice Pudding) Recipe
Prep Time:
19 minutes
Cook Time:
58 minutes
Servings:
4 Servings
Ingredients
  • 3 cardamom pods
  • ¼ cup basmati rice
  • Unsalted butter for greasing
  • 4 cups whole milk
  • ½ pinch saffron threads
  • 4 tablespoons sugar
  • 1 tablespoons sliced blanched almonds, plus more for garnish
  • 2 tablespoons unsalted pistachios, sliced, plus more for garnish
  • 2 tablespoons golden raisins
Directions
  1. Grind the cardamom pods in a mortar and pestle, removing and discarding the outer husks after the pods open. Set aside.
  2. Rinse the rice before placing it in a small bowl and covering it with water. Set aside to soak for 15 minutes.
  3. Grease a wide, heavy-bottomed pan with butter.
  4. Pour the milk into the pan and bring it to a gentle boil over medium heat. Stir frequently to prevent sticking or burning as it gets hotter.
  5. While the milk is heating, remove 2 tablespoons of it from the pan once hot and place it in a small bowl. Add the saffron, stir, and set aside to steep.
  6. As soon as the milk comes to a gentle boil, reduce the heat to low and stir in the rice.
  7. Let simmer on low for 25-30 minutes, stirring frequently and scraping the sides of the pan, until the mixture has thickened and the rice is soft and fully cooked.
  8. Stir in the sugar until dissolved. Taste and add 1-2 additional tablespoons of sugar if desired.
  9. Simmer the mixture on low until thickened more, about 10 minutes.
  10. Stir in the cardamom, saffron milk, almonds, and pistachios and simmer for about 5 more minutes.
  11. Remove the pan from the heat and add the raisins and rosewater, if using. Stir to mix. The kheer will continue to thicken as it cools.
  12. Pour the kheer into individual bowls and garnish with almonds and pistachios.
  13. Serve hot, warm, or cool. Store leftovers in the refrigerator for up to 2 days. Stir in a splash of milk before serving if it thickens too much while chilled.