Kheer (Rice Pudding)

Kheer

Saffron

Kheer, payasam, or payesh is a classic, milk-based rice pudding Indians love. The name of the dish depends on the region in India. Kheer is the term used in the north, payasam in the south, and payesh in the west. Kheer may be served warm, cold, or at room temperature. According to legend, Lord Buddha recovered his health after fasting by eating kheer.

Recipe Servings: 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, divided
2 Tbsp (30 ml) basmati rice
½ cup (60 g) jaggery
2 tsp (10 ml) rosewater
½ tsp (2.5 ml) freshly ground green cardamom seeds
1 Tbsp (5 g) pistachios, chopped

Directions

In a small bowl, soak saffron in ½ cup (120 ml) of milk for 30 minutes.
Gently add the remaining milk in a large, flat-bottomed saucepan and bring it to a boil.
Lower the heat and add rice. Cook uncovered, stirring to prevent burning, until mixture thickens, about 35–45 minutes.
Stir in jaggery, saffron milk, and rosewater. Simmer on low for 15 minutes to allow flavors to meld.
Serve hot or cold. Garnish with sprinkles of cardamom and pistachios.