Kheer

1Preparation

1. Rinse the rice until the water runs clear, then soak it for 30 minutes and drain.
2. Soak the saffron in 1 tbsp of warm milk taken from the measured milk.

2Cooking

1. Bring the milk to the boil in a heavy-based pot, stirring so it does not catch.

   🔥 medium heat⏱ 8 min timer
2. Add the rice and simmer, stirring and scraping the bottom every few minutes, until the rice is completely soft and the milk has reduced by about a third and turned creamy.

   🔥 low heat⏱ 35 min timer
3. Add the sugar and stir until it dissolves and the kheer thickens slightly.

   🔥 low heat⏱ 5 min timer
4. In a small pan, heat the ghee and stir the almonds and raisins in it until the almonds are golden and the raisins plump up.

   🔥 medium heat⏱ 2 min timer
5. Stir the cardamom, the saffron with its milk and most of the almonds and raisins into the kheer, cook for 2 minutes, then take it off the heat.

   🔥 low heat⏱ 2 min timer

3Serving

1. Ladle the kheer into bowls; it thickens further as it cools.
2. Top with the pistachios and the remaining almonds and raisins, and serve warm or chilled.

💡 Tips & common mistakes

• Common mistake: leaving the milk unstirred — it sticks, scorches and gives the kheer a bitter taste. Keep stirring and scraping the bottom.
• Add the sugar only once the rice is cooked; sugar added early slows the grains from softening.
• Take it off the heat while still slightly runny, as it thickens a lot once cool.

🔁 Substitutions

• Short-grain rice can replace the basmati for a thicker texture.
• Jaggery can replace the sugar; add it after turning off the heat so the milk does not curdle.