Rice Kheer with Saffron

A creamy rice pudding where the milk has slowly reduced to coat the spoon. The powerful aroma of cardamom and saffron blends with the crunch of roasted pistachios.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 391
• Protein: 12 g
• Carbs: 45 g
• Fat: 18 g

Ingredients

• 60 g White rice ( soaked and drained )
• 1 L Whole milk
• 80 g White sugar
• 4 piece cardamom ( seeds crushed )
• 1 pinch Saffron
• 20 g Almond with skin ( slivered )
• 20 g Roasted salted pistachio ( crushed )
• 1 tbsp ghee
• 1 tsp rose water optional

Instructions

1. Rice preparation

   Rinse the white rice under clear water until the water runs clear. Let it soak for 15 minutes, then drain. Coarsely crush the grains between your hands to break them slightly.

2. Milk reduction

   In a heavy-bottomed saucepan, bring the whole milk to a boil. Lower the heat and let it reduce by 20%, stirring constantly to prevent the bottom from sticking.

3. Cooking the rice

   Add the rice to the milk. Cook over low heat, stirring regularly. The rice is ready when it is tender and the preparation has a creamy and thick consistency.

4. Infusion and finishing

   Stir in the white sugar, crushed cardamom seeds, and saffron. Simmer for 5 minutes. Off the heat, add the rose water and ghee. Sprinkle with roasted almonds and pistachios.

Chef's tips

• Always stir in the same direction to avoid breaking the rice excessively.
• If the kheer becomes too thick as it cools, loosen it with a splash of warm milk.
• Use a heavy-bottomed pan like cast iron for even heat distribution.

Storage

Can be stored for 3 days in the refrigerator in an airtight container.