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Rice Kheer
Slow-cooked rice pudding with cardamom, saffron, and nuts - India's classic dessert.
10 mins
60 mins
6 people
North Indian
Full-fat milk
1.5 liters
Basmati rice
Soaked 30 mins
1/4 cup
Sugar
1/2 cup
Cardamom
Crushed
4 pods
Saffron
In warm milk
10 strands
Almonds
Sliced
2 tbsp
Pistachios
Sliced
2 tbsp
Raisins
2 tbsp
Rose water
1 tsp
🍽️ Slow stovetop cooking
→ Instant Pot on slow cook
Less stirring required
Boil milk in heavy-bottomed pan. Stir frequently to prevent sticking.
💡 Pro Tip: Heavy bottom prevents scorching - don't use thin pans
Add soaked rice once milk starts to reduce. Cook on low heat.
💡 Pro Tip: Low heat prevents rice from breaking unevenly
Stir every few minutes. Cook until rice is very soft and milk has reduced by 1/3 (40-50 mins).
💡 Pro Tip: Patience is key - the slow reduction creates creamy texture
Add sugar, cardamom, saffron milk. Cook 5 more minutes.
💡 Pro Tip: Add sugar late - early sugar slows down milk reduction
Add rose water and nuts. Serve warm or chilled.
💡 Pro Tip: Kheer thickens as it cools - make it slightly thinner than desired
- ✓Use full-fat milk only
- ✓Stir frequently to prevent sticking
- ✓Add sugar after milk has reduced
- ✓Kheer thickens as it cools
- ✓Can be served warm or cold
- ✓Fresh nuts add texture contrast
- →Warm in winter
- →Chilled in summer
- →Garnished with extra saffron and pistachios