Kheer (Rice Pudding)




1/4 cup rice

4 cups whole milk

1/4 cup sugar (adjust to taste)

6 strands of saffron

Pinch of crushed cardamom

2 tablespoons sliced almonds

1 tablespoon sliced pistachios

1 teaspoon butter



Use a non-stick frying pan to make kheer.
Wash the rice. Melt the butter on medium heat. Add the rice and stir-fry for 2 minutes. Next, add the milk. Cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan. Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes. Kheer can be served chilled or warm. When cooled, the kheer will become thicker in texture.


Saffron, almonds and pistachios are optional in this recipe.

Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron. Or you can replace the rice with Vermicelli.


Add the sugar in this recipe towards the end. This will help the milk not burn as quickly in the bottom of the pan.