Description
A traditional Indian dessert, Kheer is a creamy and aromatic rice pudding made by slowly cooking basmati and arborio rice in whole milk, sweetened with sugar and enriched with nuts, raisins, saffron, and fragrant cardamom and rose water. This recipe yields a luscious, flavorful kheer that can be served warm or chilled, making it perfect for festive occasions or a comforting treat.
Ingredients
Scale
Rice
- ¼ cup basmati rice (organic)
- ¼ cup arborio rice (risotto rice, organic)
Milk and Sweeteners
- 2 quarts whole milk
- ½ cup sugar
- 2 tablespoons rice flour
- 2 tablespoons heavy cream or 1 tablespoon ghee (optional)
Flavorings and Additions
- 1 teaspoon ground cardamom (adjust per taste)
- 2 teaspoons rose water
- 2 tablespoons golden raisins
- 2 tablespoons almond slices
- 1 tablespoon pistachios (unsalted, slivered)
- ¼ teaspoon saffron (optional)
- Additional nuts and rose petals for garnish
Instructions
- Soak Rice: In two separate bowls, soak the basmati rice and arborio rice in water for one hour. After soaking, drain the rice thoroughly and lightly crush some of the basmati rice randomly without overdoing it to help with the cooking process.
- Boil Milk: Pour the whole milk into a wide, heavy-bottomed pot and bring it to a boil over medium-high heat. This process should take about 8 to 10 minutes, and stirring occasionally can prevent scorching.
- Cook Rice: Lower the heat to medium-low, add the drained rice to the boiling milk, and cook for around 30 minutes. Stir frequently to prevent the milk from sticking to the bottom or boiling over, adjusting the heat as needed.
- Add Sugar: Stir in the sugar and continue cooking for another 30 minutes until the rice is tender and has started to meld with the milk, thickening the mixture.
- Add Rice Flour Paste: Take ¼ cup of the cooked rice and milk mixture and combine it with the rice flour to form a smooth paste. Stir this paste back into the main pot; this step will help the kheer become creamier and slightly thickened.
- Add Raisins and Simmer: Incorporate the golden raisins and allow the mixture to simmer gently for 15 minutes, stirring occasionally to distribute the flavors evenly.
- Add Flavorings and Nuts: Stir in the heavy cream or ghee (if using), ground cardamom, rose water, almond slices, and pistachio slivers. Let the kheer simmer for an additional 10 minutes to meld all flavors. Finally, crush the saffron and sprinkle it over the pudding for a rich aroma and color.
- Garnish and Serve: Remove the pot from the heat once the pudding has reached about 75% of your desired consistency. Remember, it will thicken further as it cools. Garnish with extra nuts and rose petals. Serve the kheer warm or chilled, according to your preference.
Notes
- Use a heavy-bottomed pot to prevent milk from scorching during the long cooking process.
- Be attentive and stir frequently to avoid milk boiling over or sticking at the bottom.
- Adjust sugar according to your sweetness preference.
- Saffron is optional but adds authentic flavor and beautiful color.
- Feel free to substitute heavy cream with ghee to add a traditional richness to the dish.
- Kheer thickens upon cooling, so stop cooking it slightly earlier than your target consistency.
- Rose water and cardamom are key to the dessert’s distinctive aroma but add according to taste.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: Kheer, Indian rice pudding, rice dessert, basmati rice pudding, arborio rice dessert, cardamom kheer, Indian sweets, rose water dessert
