Creamy Cardamom Rice Pudding — Kheer
Indian rice pudding slow-simmered in whole milk with basmati, cardamom, saffron, and pistachios, served warm or chilled.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse basmati rice under cold water 2 minutes until water runs clear. Drain, soak 10 minutes in fresh cold water, then drain again. Crush cardamom pods and extract seeds. Crush saffron between fingers. Sliver pistachios and reserve some for garnish.
Toast
Warm 1 tsp ghee in a heavy-bottomed saucepan over medium heat. Add drained rice, stir 1 minute until grains turn translucent and smell nutty.
Simmer
Pour in 800ml whole milk, bring to a gentle boil, then reduce heat to low. Simmer uncovered 35 to 40 minutes, stirring often to prevent sticking, until rice is very soft, grains break down slightly, and milk reduces to creamy porridge consistency.
Build
Stir in crushed saffron, 80g caster sugar, and crushed cardamom seeds. Cook 3 minutes more over low heat until sugar dissolves and kheer turns soft golden colour.
Finish
Off heat, stir in most of the slivered pistachios, flaked almonds, and 0.5 tsp rose water. The kheer will thicken as it cools; loosen with warm milk if needed.
Plate
Spoon kheer into warm bowls, scatter reserved pistachios and almonds on top, and serve warm or chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.