Kheer

A luscious Indian rice pudding slow-simmered in whole milk with fragrant cardamom, saffron, and crunchy toasted nuts. This beloved dessert is served at festivals and celebrations across India.

Ingredients

• ⅓ cup basmati rice, rinsed and soaked 20 minutes
• 8 cups whole milk
• ½ cup sugar
• ¼ tsp saffron threads
• ½ tsp ground cardamom
• 1 tbsp rose water (optional)
• 2 tbsp slivered almonds, toasted
• 2 tbsp shelled pistachios, chopped
• 1 tbsp golden raisins

Method

1. Pour milk into a heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently to prevent scorching on the bottom.
2. Drain the soaked rice and add it to the boiling milk. Reduce heat to medium-low and simmer, stirring every 3-4 minutes, until the rice is very soft and the milk has reduced by about a third, approximately 35 minutes.
3. Crush the saffron threads between your fingers and add them to the pot along with sugar and ground cardamom. Stir until the sugar is fully dissolved.
4. Continue simmering for another 10 minutes, stirring occasionally, until the kheer has a creamy, slightly thick consistency. It will thicken more as it cools.
5. Remove from heat and stir in rose water if using. Pour into a serving bowl or individual cups.
6. Garnish with toasted almonds, pistachios, and golden raisins. Serve warm, at room temperature, or chilled.

Chef's note: Kheer tastes wonderful both warm and cold. It will thicken considerably in the refrigerator, so thin it with a splash of milk when reheating. Despite the "nut-free" tag, the recipe includes nuts as a garnish that can be omitted for nut allergies.

Nutrition per serving

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