Rice Kheer

Method

1. 01

   Rinse and soak the rice

   Rinse rice gently until water is mostly clear, soak in cool water 20 minutes, then drain 10 minutes. Lightly crush the grains once so some starch releases while most remain visible.

   

2. 02

   Reduce the milk slowly

   Bring milk to a gentle simmer in a wide heavy pot, then cook medium-low 10 minutes, scraping the bottom and sides every 2 minutes so no film scorches.

   

3. 03

   Cook the rice in milk

   Add drained rice and salt. Simmer low 30–35 minutes, stirring and scraping every 2–3 minutes, until grains are completely tender and milk reduces by about one-third.

   

4. 04

   Add sugar after the rice softens

   Add sugar only after rice is fully tender. Stir over low heat 8–10 minutes until dissolved and the kheer thickly coats a spoon; it will thicken further as it cools.

   

5. 05

   Infuse cardamom, saffron, and fruit

   Stir in cardamom, saffron milk, half the nuts, and raisins. Cook 3 minutes over the lowest heat, then switch off; do not boil saffron hard.

   

6. 06

   Cool safely and garnish

   Serve warm after a 10-minute rest, or cool in an ice bath to below 21°C within 2 hours and refrigerate below 4°C. Thin cold kheer with measured milk if needed and garnish with remaining nuts.