40 minSweet finishesTimes are estimates, including soaking or resting where shown.
Rice Kheer
Slow-stirred milk and rice with cardamom and nuts.
Prep10 min
Cook50 min
Soak / rest20 min
Total1 hr 20 min
Let’s get cooking.
- 01
Rinse rice and soak in water 20 minutes, then drain. Crush it lightly with your fingers or pulse briefly to break the grains.
- 02
Bring milk to a gentle simmer in a heavy pot. Add rice and cook on low for 40–50 minutes, stirring and scraping the bottom frequently, until rice is very soft and milk has thickened.
- 03
Stir in sugar and cardamom for 5 minutes. Add sliced nuts. Serve warm, or cool promptly in shallow dishes and refrigerate; kheer thickens further as it cools.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Milk · Tree nuts
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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