Kheer (Rice Pudding)

Ingredients

• 1.5 litres full-fat milk
• 1/3 cup basmati rice, rinsed
• 1/2 cup sugar
• 4 green cardamom pods, lightly crushed
• Handful chopped pistachios and almonds
• A pinch of saffron (optional)

Instructions

1. Bring the milk to a boil in a heavy pan, then lower the heat.
2. Add the rice and cardamom and simmer gently for 45-50 minutes, stirring often, until the rice has swollen and the milk has thickened.
3. Stir in the sugar and saffron and cook another 5 minutes.
4. Top with chopped nuts and serve warm or chilled.

Serving suggestions

• Lovely warm in winter or cold from the fridge in summer.

Storage & reheating

Keeps in the fridge for 3 days; thickens as it sits, loosen with a splash of milk.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions