Kheer (Rice Pudding)
Basmati simmered slowly in milk until the whole pot reduces by half and turns ivory, scented with cardamom and saffron. Sugar goes in only at the end, since it stops the rice grains softening any further.
- Prep35 min
- Cook1 h 10 min
- Total1 h 50 min
- Serves6
AI-generated illustration
Contains:dairynuts
Ingredients
Method
- Rinse the basmati rice until the water runs clear, soak it 30 minutes, and drain. Crushing the soaked grains lightly between your fingers gives a thicker kheer.
- Fry the sliced almonds, chopped pistachios, and golden raisins in the ghee over medium heat until the nuts are golden and the raisins swell, about 2 minutes, then set them aside.
- Bring the whole milk to a boil in a heavy wide pot, add the drained rice, and drop the heat to a bare simmer.
- Cook 50 to 60 minutes, stirring every few minutes and scraping the bottom and sides so nothing catches, until the milk has reduced by half and gone faintly ivory.
- Stir in the granulated sugar, ground cardamom, and saffron threads and cook 10 minutes more; sugar added any earlier keeps the rice from softening.
- Take it off the heat, stir in the fried nuts and raisins with any ghee left in their pan and the rose water, then serve warm or chilled. It thickens considerably as it cools.
Notes
- A wide pot reduces the milk faster than a tall one and is far less likely to scorch.
