Rice kheer is creamy, comforting, and gently sweet. Slow-cooked rice simmers in full-fat milk until it thickens, absorbing the richness of cardamom and the subtle aroma of saffron. It’s a timeless dessert that feels both festive and familiar—served warm or chilled, often with a sprinkle of nuts.
Step 1
Rinse basmati rice thoroughly and soak for 20–30 minutes. Drain before cooking. Meanwhile, bring milk to a gentle boil in a heavy-bottomed pan.
Step 2
Add soaked rice to boiling milk. Stir occasionally to prevent sticking. Simmer on low heat for 30–40 minutes until rice is soft and milk thickens. Scrape the sides to incorporate the malai.
Step 3
Add sugar, cardamom, and saffron. Stir well and cook for another 5–10 minutes until the kheer reaches a creamy consistency. Optional: add condensed milk for extra richness.
Step 4
Turn off the heat. Add chopped nuts and let it cool slightly. Serve warm or chilled, garnished with more nuts or a few saffron strands.
1 liter full-fat milk
¼ cup basmati rice
¼ cup sugar (adjust to taste)
4–5 cardamom pods, crushed
A few saffron strands (soaked in warm milk)
1 tablespoon chopped almonds
1 tablespoon chopped pistachios
Optional: 1 tablespoon condensed milk for extra richness