Yield: Approximately 6-8 servings
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Ingredients:
- 1 cup Basmati Rice (short-grain or medium-grain works too) – Rinsed thoroughly until the water runs clear.
- 3 cups Milk (full fat is best for richness)
- ½ cup Sugar (adjust to taste – you can use honey instead)
- ¼ teaspoon Cardamom Powder
- A pinch of Saffron Strands (optional, but adds beautiful color and aroma) – Soak in 2 tablespoons warm milk for 10 minutes before adding.
- 2-3 Almonds & Pistachios (chopped) – For garnish
- 1 tablespoon Ghee or Butter (for richness – optional)
Instructions:
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Cook the Rice: In a heavy-bottomed pot, add the rinsed rice and 2 cups of milk. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for about 15-20 minutes, or until the rice is cooked through and has absorbed most of the milk. Don’t lift the lid during this time!
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Add Remaining Milk & Saffron: Add the remaining 1 cup of milk to the pot. Stir in the saffron strands (with their soaking milk) and cardamom powder.
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Simmer & Stir: Increase the heat slightly to low, and continue simmering, uncovered, for another 20-30 minutes, stirring frequently – every 5-7 minutes – to prevent sticking and burning. The kheer will gradually thicken as the milk evaporates.
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Add Sugar & Ghee (Optional): Once the kheer has thickened considerably (about 20-30 mins), add the sugar and ghee (if using). Stir continuously until the sugar dissolves completely and the kheer is smooth and creamy.
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Final Simmer: Continue simmering for another 5-10 minutes, stirring constantly, until the kheer reaches your desired consistency – it should be thick but still pourable.
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Garnish & Serve: Remove from heat and garnish with chopped almonds and pistachios. Serve warm or chilled.
Tips & Variations:
- Rice Type: Basmati rice is traditional, but you can use other types of rice if desired.
- Milk Quantity: Adjust the amount of milk based on your preference for a thicker or thinner kheer.
- Flavorings: You can add rosewater or kewra water (agarbatti essence) for a floral flavor.