Kheer, Indian rice pudding

Kheer, is the Indian version of rice pudding scented with cardamome and saffron the subtle perfume and creamy flavour makes this a princely rice pudding.

Serves4 Origin India
Preparation 5 min Heat rating (No heat)
Cooking 1hr Ease (Very easy)
Vegetarian No


5 Green Cardamom pods
A pinch Saffron, organic
1 tbsp melted butter or ghee
200g rice - preferably short grain but basmati will do
2 litres Whole Milk
50-75g dark brown sugar (adjust to your taste)
50g raisins
50g chopped almonds or pistachio nut


Wash the rice in cold water to remove the starch, drain and leave to dry. Add the melted butter or ghee (clarified butter) this will help the grains from sticking together. Mix well.

Heat the milk in a large saucepan and bring to the boil. Add the split cardamome pods and stir. Reduce the heat and simmer for at least 15mins. Stirring occasionally, until the milk has reduced by 1/3. Fish out the cardamome pods and discard.

Add the rice and over medium heat cook for about 30 mins until the rice is tender but not mushy. Crumble in the saffron and add the sugar. Once the sugar is well combined, add the raisins and pistachios and remove from the heat.

Serve the rice pudding warm or cold.

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