Slow-Simmered Royal Rice Kheer
Creamy rice pudding slow-cooked in whole milk with fragrant green cardamom, saffron, and slivered nuts.
"Soak Basmati rice for 30 mins, then coarsely crush between your palms before adding to milk! Crushed rice releases starch faster, yielding a thick creamy texture without extra cornstarch."
🛒Ingredients
- ▪0.25 cup Fragrant Basmati Rice (soaked 30 mins)
- ▪1.5 litres Full-Cream Milk
- ▪0.5 cup Sugar
- ▪0.5 tsp Cardamom Powder
- ▪12-15 Saffron strands (soaked in 2 tbsp warm milk)
- ▪2 tbsp Ghee
- ▪2 tbsp Cashews, Almonds & Pistachios, slivered
- ▪1 tbsp Raisins
👨🍳Step-by-Step Instructions
Drain soaked Basmati rice and crush coarsely using your fingers or a mortar pestle.
Bring whole milk to boil in a heavy non-stick pot. Add crushed rice and 1 tsp ghee. Reduce heat to low and simmer for 30 mins, stirring frequently to prevent milk sticking.
Once rice is completely tender and milk thickens to creamy consistency, stir in sugar, saffron milk, and cardamom powder. Simmer for 8-10 mins.
Heat 1 tbsp ghee in a small pan, sauté slivered nuts until golden, and pour over kheer. Serve chilled or warm.
🔥Pro Execution Notes
- Rub 1 tsp ghee onto rice grains before adding to boiling milk — this prevents rice from clumping into hard lumps.
- Adding sugar only after rice is fully soft ensures rice grains do not harden due to sugar crystallization.