Classic Rice Kheer
Rice kheer simmers rice in milk until the grains break and the milk thickens around them.
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1 hr 40 mintotal
1 hr 10 min hands-on30 min hands-off
Prep 30 min · Cook 40 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
Drain the soaked basmati rice completely.
In a heavy-bottomed wide pan, gently bring the full-fat milk to a rolling boil on medium heat.
Lower the flame to a simmer and add the soaked rice. Stir deliberately to prevent the grains from sticking to the bottom.
Cook on low heat for 25-30 minutes, stirring every 3-4 minutes and scraping the caramelised milk solids from the sides back into the pan; that is where the depth comes from.
25–30 min3–4 min
Once the rice is completely tender and the milk has reduced to a rich, thickened state, incorporate the sugar and the saffron-infused milk.
Simmer for another 5-7 minutes until the sugar dissolves seamlessly and the kheer reaches a velvety consistency.
5–7 min
Fold in the cardamom powder and the chopped nuts. Stir to combine, then remove from the heat.
Serve warm or elegantly chilled, according to your preference.
How to tell it's done
The kheer should be luxuriously creamy and flowing, with completely soft rice grains that melt in the mouth.
Nutrition
Per serving, from 2 servings.
296kcal
Where the calories come from
- Protein9.9 g13%
- Carbohydrate40.2 g54%
- Fat11.1 g33%
- Saturated fat
- 4.9 g
- Fibre
- 0.8 g
- Sodium
- 107 mg
- Potassium
- 401 mg
- Calcium
- 292 mg
- Iron
- 0.6 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Slightly crush the soaked rice with your fingers before adding to the milk; it releases starch quickly and makes the kheer thick and creamy without extra cooking.
What to serve it with
Serve chilled in earthen pots (matkas) for a traditional rustic flavor, garnished lightly with food-grade rose petals.
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