Classic Indian Rice Kheer
A traditional, creamy Indian rice pudding made by slow-cooking rice with milk and sugar, flavored with cardamom and garnished with nuts.
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Ingredients
- 1/4 cup Basmati rice
- 1 liter Full-fat whole milk
- 1/2 cup Granulated sugar
- 4 pieces Green cardamom pods, crushed
- 1 pinch Saffron strands(optional)
- 1 tablespoon Slivered almonds
- 1 tablespoon Chopped pistachios
- 1 teaspoon Ghee
- 1 tablespoon Raisins(optional)
- 1/2 teaspoon Rose water(optional)
Instructions
- 1
Wash the Basmati rice thoroughly and soak it in water for 15-20 minutes, then drain.
- 2
Heat ghee in a heavy-bottomed pot and lightly sauté the drained rice for 1-2 minutes until fragrant.
- 3
Add the whole milk to the pot and bring it to a boil over medium-high heat, stirring constantly to prevent burning.
- 4
Reduce the heat to low and simmer the milk and rice, stirring frequently and scraping the sides of the pot.
- 5
Continue cooking for about 30-35 minutes until the rice is completely soft and the milk has thickened to a creamy consistency.
- 6
Add the sugar, crushed cardamom, and saffron strands, stirring well until the sugar is fully dissolved.
- 7
Stir in the almonds, pistachios, and raisins, then simmer for another 5 minutes.
- 8
Remove from heat, stir in rose water if using, and serve either warm or chilled.
Nutrition per Serving
320
Calories
9g
Protein
48g
Carbs
11g
Fat
1g
Fiber
32g
Sugar
110mg
Sodium
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