Rice Kheer
Creamy, cardamom-scented rice pudding sweetened with condensed milk and topped with cashews and raisins. A classic Indian dessert that's simple to make and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse basmati rice under cold water until water runs clear, about 2 minutes.
Step 2
Soak saffron threads in 2 tbsp warm milk for 5 minutes until color releases.
Step 3
Heat ghee in a heavy-bottomed pot over medium heat. Toast cashews and raisins until fragrant, about 2 minutes.
Step 4
Add rinsed rice to the pot and stir for 1 minute until lightly coated with ghee.
Step 5
Pour in 4 cups milk and add crushed cardamom pods. Bring to a boil, then reduce heat to low.
Step 6
Simmer uncovered for 20 minutes, stirring occasionally, until rice is very soft and milk reduces by half.
Step 7
Stir in condensed milk and saffron with its soaking milk. Simmer 3 more minutes until creamy.
Step 8
Remove cardamom pods. The kheer should coat the back of a spoon and pour slowly.
Step 9
Pour into bowls while warm. Top with reserved toasted cashews and raisins.
Step 10
Serve warm or chilled; kheer thickens further as it cools.
Tools you’ll need
- heavy-bottomed pot (3-quart minimum)
- wooden spoon
- measuring cups and spoons
- fine-mesh strainer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
