Kheer Rice Pudding Recipe

Basmati rice: A long-grain rice known for its fragrant aroma and fluffy texture.

Whole milk: Provides a rich and creamy base for the pudding.

Sugar: Sweetens the pudding to perfection.

Cardamom powder: Adds a unique, sweet-spicy flavor essential for authentic kheer.

Almonds: Chopped nuts that add a delightful crunch.

Cashews: Another type of chopped nut that enhances the texture.

Pistachios: Adds color and a distinct nutty flavor.

Raisins: Provide a sweet and chewy contrast.

Saffron strands: Optional, but recommended for their distinct aroma and golden color.

To achieve a creamy and rich kheer, ensure you use a heavy-bottomed pot to prevent the milk from scorching. Stir the mixture frequently, especially as it thickens, to avoid any lumps and to ensure the rice cooks evenly. Soaking the saffron strands in a tablespoon of warm milk before adding them to the pudding will help release their color and flavor more effectively.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and aroma, making it a good alternative for kheer.

• whole milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor that complements the dessert.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile that pairs well with the other ingredients.

• cardamom powder - Substitute with cinnamon powder: Cinnamon offers a warm, sweet-spicy flavor that can replace the aromatic quality of cardamom.

• almonds - Substitute with walnuts: Walnuts provide a similar crunch and nutty flavor, making them a suitable replacement for almonds.

• cashews - Substitute with macadamia nuts: Macadamia nuts have a creamy texture and rich flavor that can mimic the taste and texture of cashews.

• pistachios - Substitute with hazelnuts: Hazelnuts offer a unique flavor and crunch that can serve as an alternative to pistachios.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and a tart-sweet flavor that can replace raisins.

• saffron strands - Substitute with turmeric: Turmeric can provide a similar golden color, though it has a different flavor profile. Use sparingly to avoid overpowering the dish.

• Allow the kheer to cool to room temperature before storing. This prevents condensation and keeps the rice pudding from becoming watery.
• Transfer the kheer into an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. Kheer can be kept in the fridge for up to 3-4 days. Make sure to give it a good stir before serving, as the rice may settle at the bottom.
• For longer storage, consider freezing the kheer. Use a freezer-safe container, leaving some space at the top as the kheer will expand when frozen.
• Label the container with the date to keep track of its freshness. Kheer can be frozen for up to 1 month.
• When ready to enjoy, thaw the kheer in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the kheer gently on the stovetop or in the microwave. Add a splash of milk to restore its creamy consistency, as it may thicken during storage.
• Garnish with fresh nuts and saffron strands before serving to enhance the flavor and presentation.

• Gently reheat on the stovetop: Place the leftover kheer in a heavy-bottomed pot. Add a splash of whole milk to loosen the consistency. Warm over low heat, stirring occasionally to prevent sticking and ensure even heating. This method helps maintain the creamy texture of the rice pudding.

• Microwave with care: Transfer the kheer to a microwave-safe bowl. Add a little whole milk to adjust the thickness. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 30-second intervals, stirring in between, until warmed through. This prevents overheating and ensures even reheating.

• Double boiler method: Fill a saucepan with water and bring it to a simmer. Place a heatproof bowl containing the kheer over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the rice pudding is heated through. This gentle method helps retain the delicate flavors and creamy texture.

• Oven reheating: Preheat your oven to 300°F (150°C). Transfer the kheer to an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 15-20 minutes or until warmed through. Stir halfway through the reheating process for even warming.

• Serve cold: If you prefer, enjoy the kheer straight from the refrigerator. The flavors meld beautifully when chilled, offering a refreshing and creamy dessert experience.

• Heavy-bottomed pot: Essential for even heat distribution, preventing the milk and rice from burning.

• Wooden spoon: Ideal for stirring the kheer to ensure it doesn't stick to the bottom of the pot.

• Measuring cups: Necessary for accurately measuring the rice, milk, and sugar.

• Fine-mesh strainer: Useful for rinsing the rice thoroughly until the water runs clear.

• Small bowl: Handy for soaking saffron strands if you choose to use them.

• Knife: Required for chopping the almonds, cashews, and pistachios.

• Cutting board: Provides a stable surface for chopping the nuts.

• Serving bowls: Used for presenting the kheer, whether warm or chilled.

• Ladle: Helps in serving the kheer into individual bowls.

Rinse the rice ahead: Rinse and soak the basmati rice for 30 minutes before cooking to reduce the cooking time.

Use pre-chopped nuts: Buy pre-chopped almonds, cashews, and pistachios to save prep time.

Microwave saffron: Warm the saffron strands in the microwave for a few seconds to release their flavor quickly.

Simmer with lid: Cover the pot with a lid while simmering the milk and rice to speed up the cooking process.

Pre-measure ingredients: Measure out the sugar, cardamom powder, and raisins before starting to streamline the cooking.