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Indian Rice Pudding

Indian Rice Pudding Recipe

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1/4 cup basmati rice
  • 4 cups whole milk
  • 1/3 cup granulated sugar
  • 4 to 5 green cardamom pods
  • A pinch of saffron threads
  • 2 tbsp sliced almonds
  • 1 tbsp golden raisins
  • A few extra cardamom seeds or a pinch of ground cardamom

Method
 

  1. Rinse the rice well and drain. In a heavy pot, dry-toast the rice over medium heat for 2 minutes until fragrant.
  2. Add the milk, crushed cardamom pods, and saffron. Bring to a gentle simmer, stirring often.
  3. Stir in the sugar and cook at a soft simmer for 25 to 30 minutes, stirring every few minutes, until the rice is tender and the milk coats the back of a spoon.
  4. Ladle into bowls, top with almonds, raisins, and a pinch of cardamom. Serve warm or chilled.

Notes

If you prefer your kheer cold, let it cool and refrigerate for at least 2 hours. It will thicken as it chills, so add a splash of cold milk when serving if needed.