Kheer
A creamy, aromatic Indian rice pudding slowly simmered with whole milk, sugar, cardamom, and saffron, garnished with pistachios and rose petals. Served warm or chilled.
Ingredients
- 4 cups whole milk
- 1/4 cup basmati rice, rinsed
- 1/3 cup granulated sugar
- 1/2 tsp ground cardamom
- pinch saffron strands
- 1 tsp rose water
- 1/4 cup shelled pistachios, finely chopped
- 2 tbsp golden raisins
Instructions
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1
Bring 4 cups whole milk to a boil in a heavy-bottomed saucepan over medium heat, stirring frequently to prevent scorching.
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2
Add 1/4 cup rinsed basmati rice to the boiling milk. Reduce heat to medium-low and cook uncovered, stirring every few minutes, for 30-35 minutes until the rice is very soft and the milk has thickened considerably.
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3
Add 1/3 cup granulated sugar and pinch saffron strands. Stir well and continue cooking for another 10 minutes until the mixture coats the back of a spoon.
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4
Stir in 1/2 tsp ground cardamom and 1 tsp rose water. Add 2 tbsp golden raisins and cook for 2 more minutes.
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5
Remove from heat. The kheer will thicken further as it cools.
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6
Garnish with 1/4 cup finely chopped shelled pistachios. Serve warm or transfer to bowls and refrigerate until chilled.