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Easy Kheer (Rice Pudding)

Creamy rice pudding simmered in milk with cardamom and saffron and topped with nuts, a traditional South Asian dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: Indian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup basmati rice soaked 30 minutes
  • 4 cups whole milk
  • ½ cup granulated sugar
  • 5 green cardamom pods crushed
  • 1 pinch saffron soaked in 2 tablespoons warm milk
  • 1 tablespoon ghee
  • ¼ cup sliced almonds and pistachios
  • 2 tablespoons golden raisins
  • 2 to 3 drops rose water

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Fine-mesh strainer (for rinsing rice)
  • Small bowl (for the saffron)

Method
 

  1. Step 1: Drain and lightly crush the soaked rice.
  2. Step 2: Saute the rice in the ghee for 1 to 2 minutes.
  3. Step 3: Add the milk and cardamom and bring to a gentle boil, then reduce to low.
  4. Step 4: Simmer for 35 to 40 minutes, stirring often, until thick.
  5. Tip: Scrape the bottom to prevent scorching.
  6. Step 5: Stir in the sugar, saffron milk, nuts, and raisins and cook 5 minutes.
  7. Step 6: Add rose water and serve warm or chilled.

Notes

Calories are an estimate per serving.
The kheer thickens as it cools; add milk to loosen.