Kheer (Indian Rice Pudding)

This creamy, fragrant rice pudding is comfort food at its finest—cardamom, saffron, and roasted nuts transform humble rice and milk into something genuinely magical.

Ingredients:

• 1 litre whole milk
• ½ cup basmati rice, rinsed
• ½ cup sweetened condensed milk (or ¼ cup sugar, adjusted to taste)
• 6–8 green cardamom pods, crushed
• a pinch of saffron strands
• 2 tablespoons ghee
• ¼ cup mixed nuts (almonds, cashews, pistachios), sliced or chopped
• a few rose petals (optional)

Method:

1. Heat ghee in a heavy-bottomed pan and lightly toast the rice, stirring for 2–3 minutes until fragrant.
2. Pour in milk and bring to a boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally to prevent sticking, until the rice is soft and the milk has thickened.
3. Add the crushed cardamom, saffron, and condensed milk (or sugar). Stir well and simmer for another 5 minutes.
4. Toast the nuts separately in a dry pan for a minute, then fold most of them into the kheer, reserving some for garnish.
5. Pour into bowls, top with remaining nuts and rose petals, and serve warm or chilled.

Learn more about this classic →

Chef's tip: Toast your rice lightly before simmering—it prevents mushiness and adds a subtle nuttiness that elevates the whole dish.