Kheer (खीर) — Indian Creamy Rice Pudding with Cardamom and Saffron

• 70 gBasmati rice (rinsed until water runs mostly clear)
• 1000 mlWhole milk
• 90 gGranulated sugar
• 0.15 gSaffron threads (about 1/2 tsp loosely packed)
• 30 mlWarm milk (taken from the measured milk)
• 6 podGreen cardamom pods (seeds finely crushed; discard pods)
• 10 gGhee (about 2 tsp)
• 20 gRaisins
• 20 gSlivered almonds
• 15 gPistachios (roughly chopped)
• 5 mlRose water (about 1 tsp)
• 1 gFine sea salt (about 1/4 tsp)

Instructions

1. 1

   Make the saffron infusion first so the color and aroma bloom fully. Crush the saffron threads between your fingers, stir them into 30 ml warm milk, and let it steep for 10 minutes while you begin cooking.

2. 2

   Rinse the basmati rice in several changes of water until it runs mostly clear, then drain well. This removes excess surface starch so the kheer thickens into a creamy pudding rather than turning gluey.

3. 3

   Set a heavy-bottomed pot over medium heat and melt the ghee. Add the drained rice and stir for 2 minutes, coating the grains; this lightly toasts the rice and helps it hold its shape during the long simmer.

4. 4

   Pour in the 1000 ml milk and bring it just to a gentle boil, stirring frequently to prevent scorching. Immediately reduce to low heat so the milk simmers with small bubbles, not a rolling boil.

5. 5

   Simmer for 35–45 minutes, stirring every 2–3 minutes and scraping the bottom and sides of the pot each time. The rice should be very tender and the milk reduced to a thicker, creamy consistency that lightly coats a spoon.

6. 6

   Stir in the sugar and salt, then cook for 8 minutes more, keeping the heat low. Adding sugar later helps the rice soften properly and prevents the milk from tightening too early.

7. 7

   Add the crushed cardamom seeds and the saffron-infused milk, then simmer for 3 minutes to marry the aromas. Keep stirring gently so the saffron disperses evenly and the kheer stays smooth.

8. 8

   Stir in the raisins, almonds, and pistachios, reserving a small pinch of nuts for garnish. Cook for 2 minutes so the raisins plump and the nuts soften slightly while staying pleasantly textured.

9. 9

   Turn off the heat and stir in the rose water. Let the kheer rest for 10 minutes; it will thicken further as it cools, so judge final consistency after the rest.

10. 10

    Serve warm for a comforting, custardy bowl or chill for at least 2 hours for a firmer, dessert-style kheer. Garnish each portion with the reserved nuts and a few extra saffron threads if desired.