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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 300 kcal
- Protein
- 10 g
- Carbohydrates
- 39 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 28 g
- Sodium
- 108 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 25 mg
- Potassium
- 427 mg
- Calcium
- 296 mg
- Iron
- 1.0 mg
- Magnesium
- 38 mg
- Phosphorus
- 262 mg
- Zinc
- 1.3 mg
- Vitamin A
- 117 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 3.3 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.45 mg
- Niacin
- 0.8 mg
- Folate
- 45 mcg
- Water
- 222 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Milk burns and sticks to the bottom of the pan
Cause: Heat was too high, the pan was too thin, or insufficient stirring occurred during the reduction phase
Fix: Do not scrape the burned bottom. Immediately pour the unburned pudding into a clean pot to finish cooking
Prevention: Use a heavy-bottomed pan and scrape the bottom completely during regular stirring intervals
Rice remains hard and crunchy despite long cooking
Cause: Sugar was added before the rice was fully cooked and softened
Fix: Add an extra 250ml of milk and continue simmering until the rice eventually softens, though texture may remain slightly compromised
Prevention: Ensure rice is completely soft and mashing easily between your fingers before adding any sugar
Cultural Context
Kheer is a quintessential Indian dessert prepared for festivals, weddings, and temple offerings. Its origins trace back over two millennia in the Indian subcontinent, where it is often considered an auspicious food deeply rooted in Ayurvedic traditions. While regional variations exist across India, such as Payasam in the south, the classic North Indian pairing of basmati rice, slow-reduced milk, cardamom, and nuts remains globally beloved.
