Equipment
Ingredients
Base
- 50 g basmati rice, rinsed until water runs clear
- 1000 ml whole milk, cold or room temperature
Flavorings & Sweetener
- 60 g granulated sugar
- 2 g green cardamom powder
- saffron threads
Garnish
- 15 g pistachios, unsalted and roughly chopped
- 15 g almonds, blanched and slivered
- 5 ml rose water
Nutrition (per serving)
Method
Place the thoroughly rinsed basmati rice into a mixing bowl. Cover with cold water and allow to soak for 30 minutes. Once soaked, drain the rice completely and set aside.
Pour the whole milk into a heavy-bottomed pot and place over medium-high heat. Bring to a gentle boil, reaching approximately 93 C / 200 F. Stir occasionally to prevent a skin from forming on the surface.
Reduce the heat to low and carefully add the drained rice to the boiling milk. Simmer gently, stirring frequently with a wooden spoon. Be sure to scrape the bottom and sides of the pot to prevent scorching. Continue cooking for 35 to 40 minutes.
Add the granulated sugar, green cardamom powder, and saffron threads to the pot. Mix well to combine. Cook for an additional 5 minutes to allow the sugar to completely dissolve and the flavors to meld.
Remove the pot from the heat. Stir in the rose water. Ladle the hot pudding into serving bowls and top generously with the chopped pistachios and slivered almonds. Serve immediately while warm, or allow to cool and chill before serving.
Chef's Notes
- Soaking the basmati rice is a non-negotiable step; it allows the grains to cook evenly, preventing chalky centers, and releases starches that naturally thicken the milk.
- Using full-fat whole milk is strictly recommended. Lower fat milks will yield a watery consistency and lack the luxurious mouthfeel characteristic of authentic kheer.
- For an extra layer of nutty depth, lightly toast the chopped pistachios and almonds in half a teaspoon of ghee before using them as a garnish.
- The pudding will continue to thicken significantly as it cools due to the starches in the rice. If it becomes too stiff in the refrigerator, simply fold in cold milk a tablespoon at a time until the desired consistency is restored.
Storage
Refrigerator: 4 days — Store in an airtight container. The pudding will thicken significantly as it chills; stir in a splash of milk when reheating or serving cold.
Reheating: Gently warm on the stovetop over low heat, adding a splash of milk to loosen the consistency.
