Rice Kheer with Almond Milk
Kheer is a creamy, rich Indian dessert made by simmering rice with milk, sugar, and flavored with cardamom, saffron, and nuts. It is a comforting treat commonly served on festivals and special occasions.
Ingredients
- 1/2 cup Basmati rice (or broken wheat/vermicelli)
- 4 cups full-fat milk
- 1/3 cup sugar (adjust to taste)
- 1 tablespoon ghee (clarified butter)
- 8 cashews
- 8 almonds (sliced)
- 6 cardamom pods (crushed)
- A pinch of saffron (optional)
- Rose water (optional)
Instructions
- Wash the rice thoroughly in cold water and set it aside.
- In a heavy-bottomed pan, heat 1 tablespoon ghee over medium heat. Add the rice (or vermicelli if using) and sauté for 2-3 minutes until it’s slightly toasted.
- Add 4 cups of milk to the pan and bring it to a boil. Lower the heat and let it simmer for 30-35 minutes, stirring frequently to prevent the milk from sticking to the bottom of the pan.
- Once the rice is cooked and the milk has reduced, add ⅓ cup sugar and continue to simmer, stirring occasionally until the kheer thickens to your desired consistency.
- Add cardamom pods and saffron (if using). Stir well and simmer for another 5 minutes to infuse the flavors.
- While the kheer simmers, lightly roast the cashews and almonds in a pan with a little ghee until golden brown.
- Garnish the kheer with the roasted nuts and a dash of rose water if desired.
- Serve warm or chilled, and enjoy!
Note
- You can use full-fat milk for a creamier texture or opt for low-fat milk for a lighter version.
- Kheer can be served either warm or chilled, depending on your preference.
- Add saffron or rose water for an aromatic flavor.