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Cardamom and Saffron Rice Pudding (Kheer)

Name: Cardamom and Saffron Rice Pudding (Kheer)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.25 cup Basmati rice; 4 cups Whole milk; 0.33 cup Granulated sugar; 0.5 teaspoon Ground cardamom; 1 pinch Saffron strands; 1 tablespoon Slivered almonds or pistachios

A fragrant, slow-cooked Indian dessert made with basmati rice, milk, and warm aromatic spices.

Prep 5 minCook 40 minTotal 45 min4 servingsmedium

dessertindiansweetgluten-freearomatic

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Ingredients

Basmati rice0.25 cup
Whole milk4 cups
Granulated sugar0.33 cup
Ground cardamom0.5 teaspoon
Saffron strands(optional)1 pinch
Slivered almonds or pistachios(optional)1 tablespoon

Instructions

1
Rinse the basmati rice thoroughly and soak it in water for 15-20 minutes, then drain.
2
In a heavy-bottomed pot, bring the milk to a boil over medium heat.
3
Add the drained rice to the pot and reduce the heat to low.
4
Simmer the mixture, stirring occasionally to prevent sticking, for about 30-35 minutes until the rice is completely soft and the milk has reduced and thickened.
5
Stir in the sugar, cardamom powder, and saffron strands.
6
Cook for another 5 minutes, stirring continuously, until the sugar is fully dissolved.
7
Remove from heat and garnish with slivered nuts.
8
Serve warm, or chill in the refrigerator before serving.

Nutrition

Estimated, per serving

280kcal

Calories

Protein

44g

Carbs

Fat

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