Rice Kheer

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, gather all your ingredients and tools. Measure out 1/4 cup of basmati rice and place it in a small bowl. Add 1/2 cup of water to the bowl and let the rice soak for 15 minutes. Lightly crush the 4 green cardamom pods using the back of a spoon or a mortar and pestle, just enough to open them slightly.

2. 02

   Start the Kheer Base

   After 15 minutes, drain the water from the soaked rice. Pour 1 liter (4 cups) of full-fat milk into your heavy-bottomed pot. Add the drained rice to the milk. Place the pot on the stove over medium-high heat.

3. 03

   Bring to a Boil

   Stir the milk and rice occasionally to prevent the rice from sticking to the bottom of the pot. Watch carefully as the milk heats up. Once the milk comes to a rolling boil (you'll see large bubbles forming), immediately reduce the heat to low.

4. 04

   Simmering the Rice

   Keep the heat on low. Let the milk and rice simmer gently, stirring every 3-4 minutes to ensure nothing sticks and the rice cooks evenly. You will see the milk slowly thicken and the rice grains soften and swell. This simmering process will take about 25-30 minutes.

5. 05

   Check for Doneness

   After 25-30 minutes, the rice should be very soft and almost mushy when you press a grain between your fingers. The kheer should have a creamy, thick consistency, similar to a thin porridge. If it's still too watery, continue to simmer for another 5-10 minutes, stirring frequently.

6. 06

   Add Sweetness & Flavor

   Once the rice is cooked and the kheer is thick, add 1/2 cup (100g) of sugar and the 4 lightly crushed cardamom pods to the pot. Stir well until the sugar completely dissolves, which should take about 2 minutes. Keep the heat on low during this step.

7. 07

   Prepare Garnish

   While the sugar dissolves, place the small pan on a separate burner over medium-low heat. Add 1 teaspoon of ghee to the pan. Once the ghee melts and looks clear (about 30 seconds), add the 10 cashews. Stir them constantly for about 1-2 minutes until they turn light golden brown.

8. 08

   Fry Raisins & Combine

   Immediately add 1 tablespoon of raisins to the pan with the cashews. Stir for about 30 seconds; the raisins will puff up. As soon as they puff, turn off the heat under the small pan. Pour the ghee-fried cashews and raisins directly into the kheer pot.

9. 09

   Final Stir & Serve

   Give the kheer a final gentle stir to mix in the cashews and raisins. Turn off the heat under the heavy-bottomed pot. Your Rice Kheer is ready! You can serve it warm or chilled. It will thicken further as it cools.