Indian
Kheer
Long-reduced Indian rice pudding scented with cardamom, saffron, rose water, and ghee-fried pistachios and almonds.
6 servings · 15 minutes prep · 60 minutes cook
Ingredients
Ingredients
- 1/4 cup aged white basmati rice
- 4 cups whole milk
- 1 tbsp ghee
- 12 saffron threads
- 1 tbsp warm whole milk
- 1/3 cup granulated sugar
- 6 green cardamom pods
- 2 tbsp blanched slivered almonds
- 2 tbsp unsalted pistachios, slivered
- 1 tbsp golden raisins
- 1 tsp rose water
Directions
Prepare the Rice and Nuts
- Rinse the rice until the water is nearly clear, cover it with cool water, and soak 30 minutes. Drain thoroughly. Crush the saffron into 1 tbsp warm milk and set aside. Crack the cardamom pods, remove the seeds, and grind them finely; discard the husks.
- Heat the ghee in a wide, heavy-bottomed saucepan over medium-low heat. Fry the almonds and pistachios until fragrant and lightly golden, about 2 minutes. Add the raisins and cook until they swell, about 30 seconds. Lift the nuts and raisins onto a plate with a slotted spoon, leaving the aromatic ghee in the pan.
Toast the Rice and Reduce the Milk
- Add the drained rice to the ghee and stir until the grains smell nutty and turn slightly translucent at the edges, about 1 minute. Gradually pour in the 4 cups milk while stirring. Bring just to a boil over medium heat, stirring and scraping the bottom frequently with a flat-edged spatula.
- Reduce the heat to low and maintain a lazy simmer, uncovered, for 40 to 50 minutes. Stir every 3 to 4 minutes at first and almost continuously near the end, scraping the milk solids from the sides back into the pan, until the grains are completely tender and the milk has reduced by about one-third.
- Stir in the sugar and simmer 8 to 10 minutes, stirring frequently, until dissolved and the kheer lightly coats the spatula. It should remain looser than the desired serving consistency because it thickens substantially as it cools.
Perfume, Rest, and Serve
- Stir in the saffron milk, ground cardamom, three-quarters of the fried nuts and raisins, and the rose water. Simmer 1 minute, then remove from the heat.
- Serve warm, or divide into shallow containers and refrigerate at or below {{temperature:40°F}} within 2 hours until chilled. If chilled kheer becomes too thick, loosen it with a small splash of cold whole milk. Finish with the reserved nuts and raisins.
