Kheer is the desi version of rice pudding. It’s most commonly made with rice and can be flavored with cardamom and saffron. You can leave it plain or garnish it with various fruits and nuts (such as raisins, almonds, and pistachios). You’ll sometimes also see kheer lined with edible silver foil or topped with rose petals. Rice pudding typically uses eggs- however, kheer gets it’s thick texture and richness from slow cooking the milk over a long period of time. This is a super decadent dessert that is commonly served in restaurants, and at special occasions. Kheer is honestly one of the easiest desserts to prepare as it requires literally under 15 minutes of hands on time. The recipe below makes quite a large amount of kheer (for approx. 20 people) so please adjust it accordingly. Kheer tastes best served cold.
Kheer (Rice Pudding)
- 1 cup long grain rice like basmati
- 3 liters milk whole/full fat milk
- 4 cardamoms just remove the outer shell to use the seeds
- 3-4 threads saffron optional
- 2 ½ cups sugar
- Pistachios/sliced almonds etc.for garnishing optional
- Wash the rice thoroughly until the water running off from it is no longer cloudy, but clear. Then soak it for at least half an hour.
- Drain the rice and add it to a slow cooker along with the milk and any flavorings (saffron/cardamom).
- Set the slow cooker to low for about 6 hours. Stir occasionally (I only stirred it 2-3 times over the 6 hour period).
- Once the kheer has thickened to your desired consistency stir in the sugar. You can start with 2 cups and keep adding more until it’s at the sweetness level that you want.
- Please note that it should taste a little sweeter than the desired result when warm because things taste less sweet once they are cooled.
- Chill in the refrigerator for a few hours before garnishing and serving.