Rice Kheer

Kheer is made for festivals and celebrations. Slow cooking in full-fat milk makes it naturally creamy – no cream needed.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 5
• Prep 10 min
• Cook 60 min
• Vegetarian · gluten-free

Ingredients

• 60 g basmati or short-grain rice, washed and soaked 20 min
• 1.2 litres full-fat milk
• 100 g sugar
• ½ tsp ground cardamom
• 1 pinch saffron
• 2 tbsp almonds, sliced
• 2 tbsp pistachios, chopped
• 1 tbsp raisins

Method

1. Bring the milk to the boil in a heavy pot.
2. Add the drained rice and cook on low heat for 45 minutes, stirring often so it doesn't stick, until the rice is soft and the milk has thickened.
3. Add sugar, cardamom, saffron, nuts and raisins and simmer 10 minutes.
4. Serve warm or chilled – it thickens as it cools.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.