Kheer has always held a special place in Indian kitchens. It is prepared for festivals and offered during prayers, yet it is just as present at simple family meals. Made with milk, rice, and time, kheer represents abundance and care. The slow simmering of milk and grains allows the flavours to deepen, creating a dessert that feels both comforting and ceremonial. Each bowl carries warmth and familiarity, reminding us that the simplest dishes often stay with us the longest.
Below is a classic rice kheer recipe, gentle in flavour and easy to prepare:
Recipe Servings: 2
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Difficulty Level: Easy
Ingredients
- 40 g basmati rice
- 500 ml full-cream milk
- 40 g sugar, adjusted to taste
- 4 to 5 green cardamom pods, lightly crushed
- 15 g almonds, thinly sliced
- 10 g cashews, chopped
- 10 g raisins
- A pinch of saffron strands, optional
- 5 g ghee
Method
- Rinse the rice well and soak it for 20 minutes. Drain and set aside.
- Heat ghee in a heavy-bottomed pan. Lightly roast the almonds and cashews until fragrant. Remove them and keep aside for garnishing
- In the same pan, bring the milk to a slow boil. Add the soaked rice and cook on low heat, stirring often, until the rice softens and the milk thickens.
- Add sugar, cardamom, saffron, and raisins. Cook for another five to seven minutes, then turn off the heat and allow the kheer to rest.
To Serve:
Serve warm, at room temperature, or chilled. Garnish with the roasted nuts and enjoy a dessert that asks to be savoured slowly.
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