Kheer (Rice Pudding)

Kheer

Saffron

Kheer, payasam or payesh is a classic, milk-based rice pudding Indians love. Depending on the region in India, kheer is the term used up north, payasam in the south, or payesh in the west. Kheer may be served warm, cold, or at room temperature. A story is told that once he was persuaded to abandon his fasting, the Lord Buddha recovered his health with payasam. Recipe Servings: Serves 4

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 hour 10 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 threads saffron
10 cups (2.5 l) whole milk
2 Tbsp (30 ml) basmati rice
1/2 cup (60 g) jaggery (brown sugar)
2 tsp (10 ml) rose water
1/2 tsp (2.5 ml) freshly ground green cardamom seeds
1 Tbsp (5 g) pistachios, chopped

Directions

In a small bowl, soak saffron in 1/2 cup (120 ml) of milk, for 30 minutes.
Gently bring to boil the remaining milk in a large, flat-bottomed saucepan.
Lower heat and add rice. Stir to prevent milk from burning.
Cook, uncovered until mixture thickens, about 35-45 minutes.
Stir in saffron, saffron milk and rose water. Simmer on low for 15 minutes to allow flavors to meld.
Serve hot or cold. Garnish with sprinkles of cardamom and pistachios.