Kheer
This rich Kheer is a slow-cooked Indian rice pudding. You'll love how the basmati rice gets super tender, soaking up all that creamy milk and sweet spice.
Ingredients
- 0.5 cup basmati rice
- 6 cups whole milk
- 0.75 cup granulated sugar
- 0.5 teaspoon cardamom powder
- 0.25 cup unsalted pistachios
- 0.25 cup blanched almonds
- 2 tablespoons golden raisins
- 1 pinch saffron threads (optional)
Instructions
- Wash 0.5 cup basmati rice thoroughly under cold running water until the water runs clear. Soak the washed rice in 1 cup of water for 30 minutes.
- While the rice is soaking, roughly chop 0.25 cup unsalted pistachios and 0.25 cup blanched almonds. Set aside.
- In a heavy-bottomed pot or Dutch oven, combine 6 cups whole milk and the drained, soaked 0.5 cup basmati rice. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once the milk boils, reduce the heat to low. Let the kheer simmer gently, uncovered, for 1.5 to 2 hours, stirring frequently (every 5-10 minutes) to prevent the milk from scorching at the bottom and to help the rice break down. The kheer should thicken considerably and the rice grains should be very soft.
- After the kheer has thickened, add 0.75 cup granulated sugar, 0.5 teaspoon cardamom powder, 2 tablespoons golden raisins, and the chopped 0.25 cup unsalted pistachios and 0.25 cup blanched almonds. If using, add 1 pinch saffron threads.
- Continue to cook for another 15-20 minutes, stirring constantly, until the sugar is fully dissolved and the kheer reaches your desired creamy consistency. It will thicken further as it cools.
- Remove from heat and let it cool down slightly before serving. Kheer can be served warm or chilled. Garnish with a few extra chopped nuts if desired.