Name: Creamy Indian Rice Pudding (Kheer) Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: ½ cup (100 grams) Basmati Rice; 5 cups (1.2 liters) Whole Milk (use coconut or almond milk for dairy-free option); ½ tbsp Ghee (can substitute butter or vegan butter); 6 Cardamom Pods, split; 7-8 strands Saffron; ⅓ cup (70 grams) Granulated Sugar (start with ¼ cup then add more as desired); Pinch of Salt; 3 tbsp Pistachio, chopped; 2 tbsp Almonds, chopped

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Introduction

Creamy Kheer is a traditional Indian rice pudding that’s rich, fragrant, and comforting. Made with basmati rice, milk, and aromatic spices, this dessert is perfect for festive occasions or a cozy treat any time.

A creamy white textured pudding fills a round decorative bowl with a gold ornate rim, topped with scattered pieces of brown and white sliced almonds and green chopped pistachios, along with a few thin red saffron strands for color contrast. A silver spoon rests partially in the pudding on the right side, its handle extending outward. The bowl sits on a white marbled texture surface with extra cardamom pods scattered nearby, adding a touch of green. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (100 grams) Basmati Rice
5 cups (1.2L) Whole Milk (use coconut or almond milk for dairy-free option)
½ tbsp Ghee (can substitute butter or vegan butter)
6 Cardamom Pods, split
⅓ cup (70 grams) Granulated Sugar (start with ¼ cup then add more as desired)
7-8 strands Saffron
Pinch of Salt
3 tbsp Pistachio (optional, for garnish)
2 tbsp Almonds (optional, for garnish)

Instructions

Step 1: Measure out the rice into a small bowl and wash until the water runs clear. Drain the rice using a sieve to remove any remaining water.
Step 2: Add the ghee to a heavy-bottomed pan over low-medium heat. Once melted, add the split cardamom pods and the washed, drained rice. Stir to combine and toast for 1-2 minutes until fragrant.
Step 3: Add the milk to the pan. Bring to a boil, stirring frequently (this should take 5-7 minutes). Once boiling, reduce the heat down to low and simmer the kheer for 40-50 minutes, stirring every few minutes, until it has thickened.
Step 4 (optional): If you prefer the rice grains to be shorter, gently whisk the kheer with a metal whisk while there is still some liquid, breaking up the cooked rice grains.
Step 5: Add the sugar (starting with ¼ cup), saffron, and a pinch of salt. Stir and continue to cook the kheer for 5-10 more minutes until it reaches your desired consistency.
Step 6: Taste and add more sugar if desired. Add more milk for a thinner texture or cook longer for thicker kheer. Remember it will thicken slightly as it cools.
Step 7: Remove the cardamom pods before serving and garnish with chopped pistachios and almonds if using. Serve hot or cold and enjoy!

Tips & Variations

For a dairy-free version, substitute whole milk with coconut or almond milk for a delicious twist.
Toast nuts lightly before garnishing to enhance their flavor and add crunch.
Add a few strands of saffron soaked in warm milk for a more vivid color and richer flavor.
If you prefer a smoother texture, continue whisking gently during cooking to break the rice grains further.

Storage

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it has thickened too much. Kheer can also be enjoyed chilled, which enhances its creamy texture.

How to Serve

A decorative golden bowl holds a creamy white pudding topped with a mix of chopped almonds, pistachios, and saffron strands scattered unevenly on the surface. The bowl sits inside a large round black metal tray with thin handles on each side, resting on a white marbled surface. A silver spoon is placed in the pudding, with its handle resting on the tray's edge. To the top left, a small white bowl contains more chopped nuts, and a few green cardamom pods and dried rose petals are scattered on the tray near the bowl photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for kheer?

While basmati rice is preferred for its fragrance and texture, you can use other long-grain rice varieties. Avoid sticky or short-grain rice as they may alter the consistency.

How do I know when the kheer is ready?

The kheer is ready when the rice is fully cooked and the milk has thickened to a creamy consistency. It should coat the back of a spoon and have a rich texture without being too dry or watery.