Kheer

Method

1. 1

   About Kheer: Kheer is the oldest and most beloved Indian dessert — a creamy rice pudding slowly cooked in milk until thick and fragrant. The secret is full-fat milk, slow cooking and patience. It can be served warm or chilled.

2. 2

   Choose the right rice: Use short grain rice or regular white rice. Wash 3 tbsp rice thoroughly and soak in water for 20 minutes. Drain. Using a small quantity of rice is correct — kheer thickens as it cooks and the ratio of rice to milk should be low.

3. 3

   Reduce the milk: Pour 1.5 litres (6 cups) of full-fat whole milk into a heavy-bottomed pot. Bring to a boil on medium heat, stirring occasionally. Once boiling reduce heat to medium-low and simmer for 15 minutes, stirring every 2-3 minutes and scraping the sides. The milk will start to reduce and thicken. This reduction is what makes kheer creamy.

4. 4

   Add the rice: Add the soaked and drained rice to the hot milk. Stir well. Continue cooking on medium-low heat, stirring every 3-4 minutes to prevent the rice from sticking to the bottom and the milk from burning. This requires attention — do not walk away for long.

5. 5

   Long slow cooking: Cook for 35-45 minutes total, stirring regularly, until the rice is completely soft and the milk has reduced to about one third of its original volume. The mixture should be thick and creamy. You can tell it is ready when a spoonful dropped on a cold plate sets into a soft cream.

6. 6

   Add sugar: Add half cup sugar and stir until completely dissolved. The kheer will thin slightly when sugar is added — continue cooking for 5 more minutes. Taste and add more sugar if desired. Remember it will thicken further as it cools.

7. 7

   Add flavourings: Add half tsp cardamom powder (green cardamom pods ground to a fine powder — the most important flavour in kheer), a generous pinch of saffron dissolved in 2 tbsp warm milk and half tsp rose water (optional but traditional). Stir well.

8. 8

   Add dry fruits: Fry 2 tbsp cashews and 2 tbsp raisins in 1 tsp ghee until golden. Add to the kheer. Also add 1 tbsp slivered almonds and 1 tbsp pistachios.

9. 9

   Adjust consistency: If the kheer seems too thick add a little warm milk and stir. If too thin cook a few more minutes. Remember it thickens significantly when cooled.

10. 10

    Chill and serve: Kheer can be served warm immediately or chilled in the refrigerator for 2-3 hours. Chilled kheer is particularly delicious in summer. Garnish with more pistachios and a few strands of saffron before serving.