Kheer (Rice Pudding)
Ingredients
- ½ cup basmati rice soaked overnight
- 8 cups whole milk
- ⅓ cup sugar
- ¼ cup almonds slivered
- ¼ cup desiccated coconut
- ¼ teaspoon saffron crushed
- 3 cardamom pods cracked
Instructions
- Break the soaked basmati rice with your hands.
- Add milk and rice to a large pot. Bring to boil, about 3 minutes, and let it simmer on low heat for 40 minutes while stirring often.
- Add sugar and keep stirring, about 5 minutes.
- Add the remaining ingredients and let it simmer while stirring for another 8 – 10 minutes.
- Place in serving bowl and top with slivered almonds for garnish. Let the kheer cool down to room temperature before putting it in the fridge. Serve cold.
Notes
For some, the kheer might not be as thick as you want it after 50 minutes of cooking time. I found that it naturally thickens further once you place it in the fridge, and personally, I prefer my kheer to retain some creaminess. If you want your kheer to be thicker, let it simmer for an hour or more while stirring constantly.