← Nouns Cooking · Indian

Ingredients

• 50 g basmati or other white rice
• 1 l whole milk
• 60 g Sugar
• ½ tsp ground cardamom
• 1 pinch Saffron (optional)
• 1 tsp Ghee
• 30 g cashews or pistachios, roughly chopped
• 2 tbsp Raisins (optional)

Method

1. Rinse the rice a few times, then soak it in fresh water for 20 min. Drain.
2. Bring the milk to the boil in a heavy-based pan, stirring so it doesn’t catch. Add the rice and turn the heat to low.
3. Simmer gently for 30–35 min, stirring every few minutes and scraping the bottom, until the rice is very soft and the milk has thickened and turned creamy.
4. Lightly mash some of the rice against the side of the pan. Stir in the sugar, cardamom and saffron and simmer for 5 min more.
5. Fry the nuts and raisins in the ghee over medium heat for 1–2 minutes, until the nuts are golden and the raisins puff. Stir most into the kheer and keep some for the top.
6. Serve warm, or chill it: kheer thickens a lot as it cools, so loosen it with a splash of milk if needed.

Tips

• Add the sugar only once the rice is soft: sugar slows the grains from softening.
• Contains nuts; leave them out for a nut-free pudding.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Hebbar's Kitchen