Kheer
खीर / ক্ষীর
India's oldest and most universal dessert — a fragrant, slow-cooked rice pudding that has been eaten on the subcontinent for over 2,000 years, mentioned in ancient texts and served at temples, festivals, and everyday dinners with equal reverence. Kheer (from "ksheer" — milk in Sanskrit) is rice slowly simmered in full-fat milk until the milk reduces and thickens around the grains, sweetened with sugar, and perfumed with cardamom, saffron, rose water, and scattered with cashews, pistachios, and almonds. In contrast to Western rice pudding, Kheer uses whole milk reduced to a thick, creamy consistency rather than a roux or cream thickener — the technique produces a flavour of extraordinary depth and a silky texture that coats the spoon. Served warm in winter and chilled in summer, offered to deities and shared at weddings, Kheer is India's quintessential dessert and the culinary equivalent of a warm embrace.
- Total
- 55 min
- Serves
- 6
- Level
- Easy
Prep 5 min · Cook 50 min
Ingredients
Method
Prep the rice: Wash the basmati rice 3 times in cold water until the water runs clear. Soak in cold water for 20 minutes, then drain. This step removes excess starch and prevents the rice from becoming gluey.
About 10 min
Cook the kheer: Pour the milk into a heavy-bottomed saucepan (a kadai or heavy pot works well) and bring to a boil over medium heat, stirring frequently. Add the drained rice. Reduce heat to low-medium. Cook, stirring every 2-3 minutes to prevent the bottom from catching, for 35-40 minutes until the rice is completely soft, the milk has thickened considerably, and the mixture coats the back of a spoon. The volume should have reduced by about 40%.
About 40 min
Tip: Stir constantly in the last 10 minutes — this is when burning is most likely. Use a spatula that reaches the corners of the pot.
Flavour and finish: Add sugar and stir until dissolved. Add saffron (bloomed in a tablespoon of warm milk), ground cardamom, cashews, almonds, and raisins. Simmer 5 more minutes. Remove from heat and add rose water. Kheer thickens considerably as it cools. Serve warm in bowls garnished with slivered pistachios, or chill in the fridge for 2 hours and serve cold — both versions are excellent.
About 5 min
Tip: Warm kheer looks thin; chilled kheer will be much thicker. Account for this when deciding on consistency.
Nutrition per serving (estimate)
- Calories
- 295
- Protein
- 9 g
- Carbs
- 41 g
- Fat
- 11 g
- Fibre
- 1 g
- Sugar
- 34 g
- Sodium
- 130 mg
Contains: dairy, nuts
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Recipe by Boon Tools.