Kheer is something I consider magic.
All it takes is a few simple ingredients coming together to create a rich and sweet dessert that is pure deliciousness.
A few things:
Kheer is a little tempermental, and you have to keep your eyes on it. But the labor is worth it. Just stand nearby with a book or Netflix on the screen while you stir the milk and rice together. Trust me, I’ve burned my fair share of kheer in my day. But once you get the basics down, you’ll have this recipe memorized and ready to go at a moments notice.
Kheer, in my opinion, is best served cold after resting in the fridge overnight. Others might like it room temp, but I like having this cold from the fridge.
Serve on its own or topped with chopped pistachios and almonds. I love adding rose petals (my favorite are from Diaspora Co.) and my dad will sometimes add raisins as well.
2 hours minutes
- 1/2 gallon of milk, room temperature or microwaved for a few minutes to warm up
- 1/3 cup of rice, soaked for at least an hour and then drained and rinsed
- 1/2 cup granulated sugar
- 7-8 green cardamom pods, shelled and freshly ground
- big pinch of salt
- 1/4 tsp of rosewater
- for topping: chopped pistachios and almonds, rose petals
- Pour the milk into a large stovetop pot. You'll want to use a pot that allows room for the milk to rise a little bit while boiling. Bring the heat up to a medium-high. Heat the milk up to a boil, stirring occasionally to avoid sticking to the bottom and preventing a skin on the top, then turn the heat down to a simmer once the milk starts to boil.
- Add the rice and stir. Let the rice cook in the simmering milk for about 30-45 minutes, stirring regularly to keep it from sticking to the bottom of the pot. (It's a little labor intensive here but worth it!) You want to keep cooking the rice until the milk has reduced by about half and become thick.
- Once the milk and rice have reduced by half, add the sugar and stir to combine. Continue cooking and stirring on low simmering heat for another 20-30 minutes until the sugar has dissolved. At this point, the rice should have broken down and thickened into the milk and it should stick to the spoon.
- Turn off the heat and add the cardamom and salt. Stir to combine and let cool slightly in the pot.
- Add the rosewater and stir to combine.
- Let cool completely, then store in the fridge overnight. Serve cool or at room temperature with toppings of choice. Enjoy!
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