Creamy Saffron Rice Kheer: A Classic Indian Dessert
35 minutes
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About Creamy Saffron Rice Kheer: A Classic Indian Dessert
Indulge in the warm embrace of Saffron Rice Kheer, a classic Indian dessert that whispers comfort and celebration. Imagine fragrant basmati rice melting into creamy milk, infused with the exotic aromas of saffron and cardamom.Each spoonful is a journey of textures, from the velvety rice pudding to the satisfying crunch of toasted almonds. This traditional treat offers a symphony of flavors, perfect for a festive gathering or a quiet moment of bliss.Whether you savor it warm or chilled, Saffron Rice Kheer is a decadent escape that will satisfy your sweetest cravings.
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Recipe Time & More
Prep5 minutes
Cook30 minutes
Total35 minutes
Ingredients
For the Rice Kheer
- 1/4 cup Basmati Rice
- 1 ltr Milk whole
- 1/2 cup Sugar
- 1/4 tsp Saffron Strands
- 6 Cardamom Pods green, lightly crushed
For the Garnish
- 10 Almonds blanched and slivered
Instructions
- Wash the basmati rice under cold water until the water runs clear. This removes excess starch.
- Soak the rice in water for 30 minutes. Soaking helps the rice cook evenly and results in a creamier kheer.
- In a deep pan or pot, combine the soaked rice and milk. Bring the mixture to a boil over medium heat.
- Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked through and the milk has thickened. This will take approximately 20-25 minutes.
- Add the sugar, saffron strands, and crushed cardamom pods to the pan. Stir well to combine.
- Continue to simmer for another 5 minutes, or until the sugar is completely dissolved and the kheer has reached your desired consistency.
- Transfer the rice kheer to a serving dish. Garnish with the slivered almonds.
- Serve the rice kheer warm or chilled, as desired.
Recipe Notes
Good To Know
- Amount of dry fruits and sugar can be adjusted as per your taste.
- For an extra creamy texture, use a combination of full-fat milk and a few tablespoons of condensed milk added during the last 10 minutes of simmering.
- If you prefer a nut-free version, swap almonds with seeds like pumpkin or sunflower, lightly toasted for crunch, or simply omit them for a smoother consistency.
- To infuse the kheer with deeper saffron flavor and color, soak the saffron strands in a tablespoon of warm milk for at least 20 minutes before adding to the pot.
Expert Tips
- For a richer flavor, use basmati rice that has been aged for at least a year.
- Don't stir the kheer too vigorously while it's simmering, as this can break the rice grains and make the kheer mushy.
- If the kheer becomes too thick after chilling, add a splash of warm milk to loosen it to your desired consistency.
Storage Instructions
- Rice Kheer tastes even better chilled; store leftovers in the refrigerator.
- Before serving, garnish with fresh slivers of almonds and a sprinkle of cardamom for revived aroma and texture.
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Recipe Nutrition
Calories: 678kcalCarbohydrates: 75gProtein: 18gFat: 37gPolyunsaturated Fat: 11.1gMonounsaturated Fat: 22.2gCholesterol: 2mgFiber: 9gSugar: 56g
Shakuntla Tulshyan
Articles: 90
5 Comments
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This is awesome! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.
This looks fantastic! Appreciate the share.
This looks so good! Appreciate the share.
Such a tasty dish! Thanks for the recipe.