Kheer (Indian Rice Pudding)
Updated: Aug 24
Preparation: 5 Minutes: Cooking time: 45 Minutes: Serves 8
1 cup Basmati Rice
4 cups Whole Milk or Full-Fat Milk
½ cup Sugar or as required to test
½ tsp Nutmeg Powder
1 tsp Cardamom Powder
One pinch Saffron Strands (Kesar)
2 tbsp Almond Flakes
1½ tbsp Pistachio Flakes
Wash the rice, then soak for 10 minutes with 1½ cups of water. Now start to cook the rice with the water, as the water evaporates, add the milk and bring it to a boil.
Now simmer on a low heat continuously stirring for 5 minutes with a spoon. Do not to let the rice and milk sit at the bottom of the pan. Then add the sugar and saffron, continue stirring until the milk has thicked it will take about about 20-25 minutes.
Add the nutmeg powder, cardamom powder, almond flakes and pistachio flakes, mix well and cook for 10 minutes.
Remove from the heat and let it cool and make sure a milk skin does not form on the top, you can either put cling film wrap on top. If you prefer it cold then refrigerate for 4 to 5 hours before serving.
Garnish with almond and pistachio flakes, served lukewarm or cold on its own or with plain puri.