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Saffron and Cardamom Rice Pudding

Cardamom and Saffron Rice Pudding (Kheer)

  • Author: hungrygirlinqueens
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: Indian

Description

Delicious and simple gluten-free Indian Kheer dessert. This saffron and cardamom rice pudding is cooked with pistachios and raisins. 


Ingredients

Scale
  • 1/4 cup rice basmati rice
  • 1 teaspoon ghee or butter
  • 3 green cardamom pods
  • 4 cups of whole milk
  • 1/4 cup sugar
  • 3 tablespoons chopped pistachios and raisins
  • pinch of saffron

Instructions

  1. In a large even bottomed pan, add ghee and heat to medium-high heat.
  2. Add crushed green cardamom, pistachios and raisins and continue to heat.
  3. Add rice and toast for 2-3 minutes. 
  4. Add 3 1/2 cups of milk and let it come to a gentle boil and lower to medium and let the rice cook to just cooked should take about 8-10 minutes. 
  5. Heat up 1/2 cup of milk in the mircowave for 45 seconds. Add saffron to hot milk and let seep.
  6. Add sugar and saffrom milk to the rice and let it finish cooking for a couple mintures while the sugar dissolves. 
  7. The pudding will thicken as it cools so turn the heat off before it gets to the desired consistency. 
  8. Let the rice pudding cool on the stove top for 30 minutes and then store in an air tight container in the fridge. 
  9. Garnish with saffron threds and pistachios. 

Notes

  • Remove the cardamom pods before serving is desired.