Description

Ingredients

• 🌾 Short-grain rice (rinsed): 70 g (⅓ cup / 2.5 oz) Original: 🌾 Short-grain rice (rinsed): 70 g (⅓ cup / 2.5 oz)
• 🥛 Whole milk: 1 L (4 cups / 34 fl oz) dairy Original: 🥛 Whole milk: 1 L (4 cups / 34 fl oz)
• 🍬 Sugar: 60–80 g (3–4 tbsp / 2.1–2.8 oz), to taste Original: 🍬 Sugar: 60–80 g (3–4 tbsp / 2.1–2.8 oz), to taste
• 🌿 Ground cardamom: ½ tsp (1.5 g) Original: 🌿 Ground cardamom: ½ tsp (1.5 g)
• 💛 Saffron threads (optional): a pinch, soaked in 1 tbsp (15 ml) warm milk dairy Original: 💛 Saffron threads (optional): a pinch, soaked in 1 tbsp (15 ml) warm milk
• 🧂 Tiny pinch of salt Original: 🧂 Tiny pinch of salt
• 🥜 Chopped pistachios/almonds, for topping: 2–3 tbsp (20–30 g / 0.7–1 oz) Original: 🥜 Chopped pistachios/almonds, for topping: 2–3 tbsp (20–30 g / 0.7–1 oz)
• 🌹 Rose water (optional): ½ tsp (2.5 ml) Original: 🌹 Rose water (optional): ½ tsp (2.5 ml)

Preparation

• In a heavy wide pot, combine milk and rinsed rice. Bring to a gentle simmer.
• Cook over low heat, stirring often and scraping the sides, 25–30 min until the rice is soft and the milk reduced and creamy.
• Stir in sugar, cardamom, saffron milk (if using), and salt; simmer 3–4 min more.
• Off heat, add rose water (optional). Rest 5 min; the kheer thickens as it cools.
• Serve warm or chilled, topped with pistachios/almonds.

Total Time

Nutritional Value

Advice

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