Desserts · Uttar Pradesh

Saffron Rice Kheer

Rice slow-cooked in full-cream milk with saffron and cardamom until thick and creamy, topped with pistachios.

Prep 5 min · Cook 45 min · Total 50 min · Serves 4

Ingredients

Kheer

• ¼ cup Short-grain rice, washed and soaked 20 min
• 1 l Full-cream milk
• ⅓ cup Sugar
• 1 pinch Saffron strands
• 4 Green cardamom pods, crushed
• 2 tbsp Pistachios and almonds, slivered

Method

1. Simmer the rice. Bring the milk to a boil in a heavy pan, add the rice and simmer on low, stirring often and scraping the bottom, until the rice is soft and the milk has reduced by a third.
2. Sweeten. Add the sugar, saffron and cardamom and cook 8 minutes more until thick and creamy.
3. Serve. Top with nuts. Serve warm, or chill for 3 hours; it thickens as it cools.