Equipment
Ingredients
Pudding Base
- 1000 ml whole milk, cold
- 50 g basmati rice
- 60 g white sugar
Aromatics and Garnish
- 30 g pistachios, shelled, roughly chopped
- 2 g green cardamom powder
- 5 ml rose water
- saffron threads
Nutrition (per serving)
Method
Place the basmati rice in a fine mesh sieve and rinse under cold running water until the water runs completely clear. Transfer the rinsed rice to a small bowl, cover with fresh water, and let it soak for 30 minutes.
Drain the soaked rice thoroughly using the fine mesh sieve, shaking off as much excess water as possible.
Pour the whole milk into a heavy-bottomed saucepan. Heat over medium-high heat until it just reaches a rolling boil, around 100 C or 212 F. Stir occasionally to prevent a protein skin from forming on the surface.
Reduce the heat to low. Add the drained basmati rice to the boiling milk. Simmer uncovered, stirring every 5 minutes and scraping down the sides and bottom of the pan to prevent scorching. Cook until the milk has reduced by half and the rice is completely tender and beginning to break down into the liquid. This gradual reduction takes about 40 minutes.
Stir in the white sugar, green cardamom powder, chopped pistachios, and saffron threads if using. Continue to cook for another 5 minutes, stirring constantly, until the sugar is fully dissolved and the pudding thickens slightly.
Remove the saucepan from the heat. Stir in the rose water if using. Allow the kheer to cool in the pan at room temperature for 10 minutes. It will look slightly loose but will thicken significantly as it cools.
Serve the kheer warm immediately, or transfer to the refrigerator to chill for at least 2 hours to serve cold. Garnish with a few extra chopped pistachios before serving.
Chef's Notes
- Using broken basmati rice creates a starchier, creamier pudding. If you only have long grain basmati, pulse the dry grains briefly in a food processor or crush the soaked grains gently with your fingers before cooking.
- Patience is key for authentic kheer. The slow reduction of the whole milk is what creates the characteristic rich, caramelized dairy flavor, eliminating the need for condensed milk or heavy cream.
- Never add sugar until the rice is completely cooked. Sugar coats the rice grains and hardens the exterior, preventing them from absorbing liquid and softening fully.
- The pudding should look slightly runny when you take it off the heat. As the starches from the rice cool, the mixture will thicken substantially.
Storage
Refrigerator: 4 days — Thickens significantly when cold; stir in a splash of milk before serving to loosen the texture.
Freezer: 1 month — Texture may become slightly grainy upon thawing; stir vigorously while reheating.
Reheating: Gently reheat on the stovetop over low heat with an extra splash of milk, stirring constantly until warm.
