Kheer (Indian rice pudding with saffron & cardamom)
Silky Indian rice pudding studded with cardamom, saffron and toasted nuts — creamy, lightly spiced dessert served warm or chilled.
Kheer is India’s indulgent rice pudding — comforting, fragrant and embarrassingly easy to rustle up. A slow, gentle simmer turns humble basmati and milk into something silky and celebratory.
Make it for festivals, for a dinner party pud or just because you’re craving something sweet and cosy. Saffron and cardamom do the heavy lifting for flavour; toasted nuts add crunch and a bit of bling.
Ingredients
- 100 g basmati rice — rinsed until water runs clear and soaked 30 minutes
- 1.2 l whole milk (full-fat)
- 100 ml double cream — adds richness; optional but recommended
- 100 g caster sugar — adjust to taste
- 30 g ghee — about 2 tbsp, divided (see steps)
- 6 cardamom pods — crushed lightly to release seeds
- 10 saffron strands — soak in 30 ml warm milk for 10 minutes
- 40 g sliced almonds — lightly toasted
- 40 g pistachios — sliced or roughly chopped, toasted
- 30 g raisins — optional
- salt — a pinch
- 5 ml rose water — optional, added at end
Equipment
- heavy-bottomed saucepan
- frying pan
- wooden spoon
- small bowl for saffron soak
Instructions
Rinse the basmati rice in several changes of cold water until the water runs clear. Cover with fresh cold water and soak for 30 minutes, then drain thoroughly.
Soak the saffron strands in 30 ml warm milk (from the measured milk) for 10 minutes to release colour and aroma.
Warm a small frying pan over medium heat. Add 1 tbsp (15 g) ghee, then the sliced almonds, pistachios and raisins. Toss for 1½–2 minutes until the nuts are just golden and the raisins puff. Remove and set aside.
Heat a heavy-bottomed saucepan over medium. Add the remaining 1 tbsp (15 g) ghee, then drain the rice and add it to the pan. Toast the rice, stirring, for 1–2 minutes until it smells nutty.
Pour in 1,000 ml of the milk and a pinch of salt. Bring to a gentle simmer over medium–low heat, then reduce the heat so the milk only ever just simmers (small bubbles at the edge).
Simmer gently, uncovered, stirring every 3–4 minutes and scraping the bottom with a wooden spoon, for 35 minutes or until the rice is very soft and the milk has reduced and thickened. Reduce the heat if you see the milk sticking or steaming hard.
When the rice is soft, stir in the sugar, the saffron with its soaking milk, the crushed cardamom seeds and the double cream. Simmer gently for a further 5 minutes to dissolve the sugar and marry flavours.
Stir in two-thirds of the toasted nuts and the raisins, reserve the rest for garnish. Cook another 1–2 minutes to warm them through, then remove from the heat.
Taste and adjust sugar or salt if needed. If using, stir in the rose water now (start with 1 tsp and add more only if you want a stronger aroma).
Serve warm straight away, or cool to room temperature and chill for at least 2 hours. Garnish with the reserved toasted nuts and a few saffron strands before serving.
Tips
- Use a heavy-bottomed saucepan and keep the heat low — that’s the single best way to stop the milk scorching.
- Toast the nuts separately and add most of them at the end so they stay crisp when serving chilled.
- If you want a quicker, richer kheer, replace 200 ml of the milk with evaporated milk — faster reduction but slightly different flavour.
- Kheer thickens as it cools; serve a little thinner than you want if you plan to chill it.
- To reheat, warm gently over a low heat with a splash of milk, stirring to return it to a smooth consistency.
Substitutions
basmati rice → arborio (risotto) rice, same quantity
Stays closedouble cream → omit and use an extra 100 ml whole milk (or 100 ml evaporated milk for richness)
Noticeably differentsaffron → a pinch ground turmeric for colour only (no saffron flavour)
Noticeably differentghee → unsalted butter, same quantity
Stays close
Nutrition
Per serving · estimated
- 440
- Calories
- 11 g
- Protein
- 43 g
- Carbs
- 25 g
- Fat
- 3 g
- Fibre
- 29 g
- Sugar
- 90 mg
- Sodium
FAQ
Can I make kheer in advance?
Yes — it keeps well in the fridge up to 3 days. Cool to room temperature, cover and chill. Stir before serving; add a splash of warm milk if too thick.
Why did my kheer split or have a grainy texture?
That usually happens if the milk was boiled too hard or cooked on high heat. Keep the simmer gentle and stir frequently; use a heavy pan to distribute heat evenly.
Can I make kheer without dairy?
You can use full-fat coconut milk (or a mix of coconut and almond milk) but the flavour and texture will be noticeably different — it will be creamier and coconut-forward.
Is it better warm or chilled?
Both are great. Warm kheer is comforting; chilled kheer is refreshing and firmer. Kheer thickens as it cools, so adjust consistency before chilling.
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