Kheer (Indian Rice Pudding)

This silky, aromatic rice pudding is pure comfort—cardamom-scented milk reduced to creamy richness, studded with nuts and dried fruit. It's the dessert that makes Indian meals feel like a celebration, and it costs almost nothing to make.

Ingredients:

• 1 litre whole milk
• 75g basmati rice, rinsed
• 60g sugar (adjust to taste)
• 4 green cardamom pods, lightly crushed
• A pinch of saffron strands
• 25g ghee or butter
• 30g mixed nuts (almonds, cashews, pistachios), chopped
• 2 tablespoons raisins
• A few rose petals (optional)

Method:

1. Heat ghee in a large, heavy-bottomed pot over medium heat. Toast the rice for 2–3 minutes, stirring constantly, until fragrant.
2. Pour in the milk slowly, stirring to prevent lumps. Add cardamom pods and bring to a gentle simmer.
3. Cook uncovered for 30–40 minutes, stirring frequently, until the rice is soft and the milk has thickened (it should coat the back of a spoon).
4. Stir in sugar, saffron, and most of the nuts and raisins, reserving some for garnish. Cook for 2 more minutes.
5. Remove from heat, discard cardamom pods, and let cool slightly. Serve warm or chilled, topped with remaining nuts and rose petals if using.

Chef's tip: Don't rush the cooking—the magic happens in that slow reduction. Stir often to prevent the rice from sticking, and you'll get that luxurious, almost creamy texture that makes kheer unforgettable.