Indian · Free
Kheer (Indian Rice Pudding)
Slow-simmered rice pudding made creamy with reduced milk, sweetened with sugar, and perfumed with cardamom, saffron, and toasted nuts. A comforting, fragrant dessert served warm or chilled.
****+
Prep 10 min · Cook 50 min
Method
Rinse the rice and soak it in water for 15 minutes, then drain. Soaking helps the grains soften and break down into a creamy pudding.
Warm the ghee in a small pan and lightly toast the almonds, pistachios, cashews, and raisins for 1 to 2 minutes until fragrant and the raisins plump, then set aside.
Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring so it does not scorch on the bottom.
Add the drained rice and the crushed cardamom. Lower the heat to medium-low.
Simmer, stirring every few minutes and scraping the bottom and sides, for 35 to 40 minutes. Regular stirring prevents sticking and helps the milk reduce and thicken into a creamy base.
As it cooks, the rice will soften and the milk will reduce by about a third and turn pale ivory. Crush a few grains against the side of the pot to help thicken it.
Stir in the saffron and sugar and cook for another 5 minutes until the sugar fully dissolves and the kheer thickens to a loose, pourable pudding (it thickens more as it cools). For a richer pudding, stir in the condensed milk now and reduce the sugar slightly.
Turn off the heat and stir in the rose water, if using, along with most of the toasted nuts and raisins, reserving a few for garnish.
Let it rest for a few minutes. Serve warm, or chill for 2 hours for a thicker, cold pudding, topped with the reserved nuts.
Chef's tips
- Use a heavy-bottomed pot and stir often; milk scorches easily and a burnt bottom flavors the whole pot.
- Remember the kheer thickens noticeably as it cools, so take it off the heat while still slightly loose.
- For a richer version, stir in 2 tablespoons of condensed milk near the end and cut back the sugar.
Cooking times vary by equipment -- cook to temperature and to taste.
