How to make rice kheer
Use high-quality Basmati or Gobindobhog rice for a distinct fragrance that defines authentic Indian kheer.
Soaking your rice for at least 30 minutes ensures the grains cook evenly and blend perfectly with the milk.
Use full-fat whole milk to achieve a naturally thick, velvety consistency without needing artificial thickeners.
Cook the kheer on a low flame, stirring frequently to prevent the milk from scorching or sticking to the bottom.
Soak a few strands of saffron in warm milk before adding it to the pot for a royal golden hue and deep aroma.
Add sugar only after the rice is completely softened to avoid hardening the grains during the boiling process.
Use freshly pounded green cardamom powder toward the final stages of cooking to keep the spice notes bright and floral.
Lightly sauté cashews, almonds, and raisins in desi ghee before garnishing for a premium, buttery texture.
Mash a small portion of the cooked rice against the sides of the pot to naturally thicken the milk base.
Serve your kheer warm for a comforting winter dessert or refrigerate for a few hours for a refreshing summer treat.