Recipe · 50 min · serves 4
Rice Kheer
Creamy rice pudding slow-cooked in milk with cardamom, saffron and nuts — a festive favourite.
Method
1
Soak
Rinse and soak the rice for 20 minutes, then drain.
2
Simmer
Bring the milk to a boil, add the rice and simmer on low heat, stirring often, for 30–35 minutes until the rice is soft and the milk thickens.
3
Sweeten
Add sugar, cardamom and saffron milk. Cook 5 more minutes.
4
Serve
Garnish with nuts. Serve warm or chilled.
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