Photograph of the finished Kheer

India · Chè gạo sữa kheer

Kheer

1 hr Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 100 g
  • Photograph of Fresh milk Fresh milk 1.2 l
  • Photograph of Sugar Sugar 120 g
  • Photograph of Cardamom Cardamom 2 g
  • Photograph of Saffron threads Saffron threads 0.2 g
  • Photograph of Sliced almonds Sliced almonds 20 g
  • Photograph of Raisins Raisins 20 g

Method

  1. 1 Rinse the basmati rice and soak it in water for 20 minutes, then drain.
  2. 2 Bring the fresh milk to a simmer, then add the rice and cook over low heat for 35 minutes, stirring constantly to prevent burning.
  3. 3 When the rice is cooked and the milk has thickened, add the sugar, cardamom, and saffron soaked in warm milk.
  4. 4 Cook for another 5 minutes, then add the sliced almonds and raisins.
  5. 5 Serve warm or let chill for 2 hours; both ways are delicious.

With an appliance

  • Oven 55 min

    Replace step 2: put the rice and milk in a heatproof pot, cover loosely, and cook on the middle rack of the oven at 150 degrees for 35 minutes, stirring once at minute 20 to ensure the rice cooks evenly and the milk doesn't stick to the bottom. Keep steps 3 and 4 the same.

Start cooking