Rice Kheer

Method

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1. Drain the rice and rub it between your palms to crack a few grains — this speeds thickening.

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2. Fry the nuts and raisins in the ghee for 90 seconds until golden and the raisins swell. Set aside.

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3. Bring the milk to the boil in a heavy-based pan, then reduce to a simmer.

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4. Add the rice and cook, uncovered, for 45 to 55 minutes, stirring every few minutes and scraping the base and sides so nothing catches.

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5. The milk should reduce by close to half and the mixture should coat a spoon thickly.

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6. Warm the saffron in a tablespoon of the hot milk for 5 minutes, then stir it in.

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7. Add the sugar, cardamom and condensed milk if using, and simmer 8 minutes more, stirring, until it thickens again.

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8. Stir in most of the nuts and raisins, take off the heat, and rest 10 minutes.

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9. Serve warm or chilled, scattered with the remaining nuts. It thickens considerably as it cools, so loosen with milk if needed.

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Chef’s Tips

• Use a heavy pan and stay near it. Milk catches on the base in seconds and the burnt taste cannot be rescued.
• Full-fat milk only. Semi-skimmed gives a thin kheer with none of the richness.
• Add the sugar late. Early sugar slows the reduction and dulls the colour.

Pairing Suggestions

• Served after a rich curry meal
• Alongside gulab jamun at a festival spread
• Masala chai

Storage & Reheating

Refrigerate up to 4 days. It sets thick; loosen with warm milk. Freezing changes the texture and is not recommended.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.