🇩🇪 Deutsch 🇬🇧 English
Kheer
Indian rice pudding with cardamom and saffron
🌱 Beginner🍮 Dessert🥛 Vegetarian🕑 50 min
Rice that slowly breaks down in milk until everything turns silky. There's no recipe for the stirring, only feel - and the one rule is that it must never scorch.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep5 min
Cook time45 min
Total50 min
Serves4 servings
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 6✅ All set to cook!
Method
0 of 5🎉 All done — enjoy!
- Wash the rice and soak for 20 minutes. Drain and coarsely crack the grains with a mortar - that makes the kheer creamier.
- Bring the milk to a boil in a heavy, wide pot, then turn the heat down low. Add the rice.
- Simmer uncovered for 35–40 minutes. Stir every 5 minutes, scraping down the sides where a milk skin forms.
- Once the rice has broken down and the milk has reduced by roughly half, stir in the sugar and cook for another 5 minutes.
- Fold in the cardamom, saffron milk and nuts.
Tips
- The sugar goes in late. Added earlier, it noticeably lengthens the cooking time of the rice.
- A heavy pot matters more here than attentiveness. In a thin pot, kheer scorches no matter how often you stir.
- It firms up noticeably once cold. Take it off the heat a bit runnier than you want to eat it.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
