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Kheer (Indian Rice Pudding) Recipe

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★★★★★

4.4 from 63 reviews

A rich and creamy traditional Indian dessert made with basmati and arborio rice simmered in whole milk, flavored with cardamom, rose water, saffron, and garnished with nuts and raisins. This kheer recipe offers a perfect balance of sweetness and aromatic spices, resulting in a luscious rice pudding that can be enjoyed warm or chilled.

Ingredients

Scale

Rice

  • ¼ cup basmati rice (organic)
  • ¼ cup arborio rice (risotto rice, organic)

Dairy and Sweeteners

  • 2 quarts whole milk
  • ½ cup sugar
  • 2 tablespoons heavy cream or 1 tablespoon ghee (optional)

Thickening Agent

  • 2 tablespoons rice flour

Flavorings and Aromatics

  • 1 tsp ground cardamom (adjust to taste)
  • 2 teaspoons rose water
  • ¼ teaspoon saffron (optional)

Add-ins and Garnishes

  • 2 tablespoons raisins (golden)
  • 2 tablespoons almond slices
  • 1 tablespoon pistachios (unsalted, slivered)
  • Additional nuts and rose petals for garnish

Instructions

  1. Soak Rice: In separate bowls, soak the basmati and arborio rice in water for one hour. After soaking, drain well and lightly crush some of the basmati rice grains without overdoing it. This prepares the rice for cooking and helps achieve the desired texture.
  2. Boil Milk: Pour the whole milk into a wide, heavy-bottomed cooking pot and bring it to a boil over medium-high heat, which should take about 8 to 10 minutes. Stir occasionally to prevent milk from burning.
  3. Cook Rice: Lower the heat to medium-low and add the drained rice to the boiling milk. Cook for 30 minutes, stirring intermittently to prevent the milk from boiling over or sticking to the bottom of the pot. Adjust heat as necessary to maintain gentle simmer.
  4. Add Sugar: Stir in the sugar and continue cooking for another 30 minutes until the rice grains are fully cooked and begin to meld into the thickened milk, creating the pudding base.
  5. Add Rice Flour: Mix ¼ cup of the cooked rice and milk mixture with rice flour to form a smooth paste. Return this paste to the pot and stir well. Continue cooking until the pudding becomes creamier and thickened to your liking.
  6. Add Raisins, Flavorings and Nuts: Add the golden raisins and simmer for 15 minutes, stirring occasionally. Then incorporate the heavy cream or ghee, ground cardamom, rose water, almond slices, and pistachio slivers. Simmer for an additional 10 minutes. If using, crush the saffron and sprinkle it on top just before finishing. Note: stop cooking when the pudding reaches about 75% of the desired thickness as it will thicken further upon cooling.
  7. Garnish and Serve: Decorate the kheer with extra nuts and rose petals. Serve warm or chilled according to your preference for a delightful dessert experience.

Notes

  • Crushing some basmati rice grains after soaking helps bring out a creamier texture.
  • Stir frequently during cooking to avoid milk boiling over and sticking at the bottom of the pot.
  • Saffron is optional but adds authentic color and aroma to the dish.
  • Kheer thickens more as it cools, so remove from heat when slightly under-thickened.
  • You can substitute heavy cream with ghee for a richer, traditional flavor.
  • This dessert can be served warm or chilled, depending on preference.

Keywords: kheer, Indian rice pudding, basmati rice pudding, arborio rice dessert, cardamom rice pudding, rose water dessert, saffron pudding, traditional Indian sweets, creamy rice pudding

Find it online: https://cheflenacooks.com/kheer-indian-rice-pudding-recipe/