Rice Kheer recipe
A gently simmered milk pudding with tender rice, cardamom, and a little toasted nut garnish.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 10 minCook: 50 min
Ingredients
- 1/4 cup (50 g) basmati rice
- 4 cups (950 ml) whole milk
- 1/3 cup (65 g) sugar, or to taste
- 4 green cardamom pods, lightly crushed
- 1 tablespoon sliced almonds or pistachios (optional)
- 1 teaspoon rose water (optional)
- Small pinch of salt
Method
- Rinse the rice until the water is mostly clear, then soak it in fresh water for 15 minutes while you prepare the other ingredients.
- Drain the rice well. Pour the milk into a heavy-bottomed saucepan and bring it just to a gentle simmer over medium heat, stirring so it does not catch.
- Stir in the drained rice, crushed cardamom, and salt. Lower the heat and simmer uncovered, stirring frequently and scraping the bottom and sides.
- Continue simmering for about 35–40 minutes, until the rice is very soft and the milk has thickened. Keep the mixture at a gentle bubble rather than a boil.
- Stir in the sugar and cook for another 5 minutes, until dissolved. Taste and adjust the sweetness if desired.
- Remove from the heat and stir in rose water, if using. The kheer will thicken further as it cools; loosen with a splash of milk if preferred.
- Serve warm, or cool promptly and refrigerate in a covered container. Garnish with sliced nuts just before serving, if desired.
Kitchen notes
- For a nut-free version, omit the garnish; check packaged ingredients for cross-contact if needed.
- Refrigerate leftovers promptly and within 2 hours; keep covered and serve chilled or reheat gently.
