Authentic Indian Rice Kheer Recipe – Almond Milk & Saffron Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Rice Kheer Recipe – Almond Milk & Saffron Delight

Introduction

Oh, Kheer! Just the word conjures up memories of festive celebrations and my grandmother’s kitchen, filled with the sweet aroma of cardamom and simmering milk. This creamy, dreamy rice pudding is a classic Indian dessert, and honestly, it’s one of my all-time favorites. I first made this recipe myself when I was craving a taste of home, and it instantly transported me back. Today, I’m sharing my go-to version – a slightly modern take using Almond Breeze Almond Milk, but still packed with all the traditional flavors you love. It’s surprisingly easy to make, and trust me, it’s worth every single spoonful!

Why You’ll Love This Recipe

This Kheer isn’t just delicious; it’s special. It’s comforting, subtly sweet, and incredibly fragrant. Plus, using almond milk makes it a lighter option without sacrificing any of the richness. It’s perfect for a weeknight dessert, a festive treat, or just when you need a little something to brighten your day.

Ingredients

Here’s what you’ll need to create this delightful Kheer:

• ¼ cup basmati rice
• 32 oz (946 ml) Almond Breeze Almond Milk Original
• 5-6 tablespoons granulated white sugar (adjust to your sweetness preference!)
• 5-6 green cardamom pods
• 1 tablespoon golden raisins
• ¾ teaspoon ghee (clarified butter)
• 2 cloves
• A few saffron strands
• Sliced almonds, for garnish
• Chopped mango, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. It’s long-grain, aromatic, and cooks up beautifully soft and fluffy. Look for aged basmati – it tends to be less sticky. About 60-75 grams of uncooked rice is ideal.

Almond Breeze Almond Milk: A Modern Twist on Traditional Kheer

I love using Almond Breeze Almond Milk in this recipe. It adds a lovely subtle nutty flavor and keeps the Kheer lighter. You can absolutely use full-fat dairy milk if you prefer – about 4 cups (946 ml) will do the trick!

Ghee: The Flavor Foundation

Ghee adds a wonderful richness and aroma. It’s clarified butter, so it has a higher smoke point and a beautiful nutty flavor. If you don’t have ghee, you can use regular butter, but ghee really elevates the taste.

Cardamom & Saffron: The Royal Spice Duo

Cardamom and saffron are the stars of the show! Don’t skimp on these. Crush the cardamom pods gently to release their fragrance. A little saffron goes a long way – it adds a beautiful color and a delicate floral flavor.

Golden Raisins: Adding Sweetness and Texture

Golden raisins add a lovely chewiness and a burst of sweetness. You can use regular raisins if you prefer, or even chopped dates for a different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your basmati rice a really good wash under cold water. This removes excess starch and helps prevent stickiness. Then, soak it in water for about 30 minutes. This helps the rice cook evenly. Drain it well when you’re ready to go.
2. In a medium-sized pan, heat the ghee over medium heat. Add the cloves and let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
3. Add the drained rice to the pan and sauté for 2-3 minutes. You’ll notice the rice turning slightly pinkish. (Skip this step if you’re making the vegan version).
4. While the rice is sautéing, bring the Almond Breeze Almond Milk to a gentle boil in a separate pan.
5. Pour the boiling almond milk over the sautéed rice. Reduce the heat to medium-low, and let it simmer. This is the patient part! Stir frequently to prevent sticking, and cook for about 20-25 minutes, or until the Kheer has thickened to your desired consistency.
6. Now, crush the cardamom seeds (I like to use a mortar and pestle) and add them to the Kheer along with the saffron strands and golden raisins. Give it a good mix.
7. Remove the Kheer from the heat and let it cool for a couple of minutes. Then, stir in the sugar until it’s completely dissolved. Taste and adjust the sweetness if needed.
8. Pour the Kheer into serving bowls. Garnish generously with sliced almonds and chopped mango. Refrigerate for at least 4 hours – this allows the flavors to meld together beautifully.

Expert Tips

• Stir, stir, stir! Seriously, frequent stirring is key to preventing the Kheer from sticking and burning.
• Low and slow: Simmering on low heat ensures the rice cooks evenly and the Kheer thickens perfectly.
• Adjust the sugar: Everyone has a different sweetness preference, so feel free to adjust the amount of sugar to your liking.

Variations

• Vegan Kheer Adaptation: Simply skip the ghee and use a plant-based butter alternative or a tablespoon of coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting the Spice Level: If you love a stronger cardamom flavor, add a few more pods. You can also add a pinch of nutmeg for a warming touch.
• Festival Adaptations (e.g., Diwali, Holi): During Diwali, I sometimes add chopped nuts like pistachios and cashews. For Holi, a sprinkle of edible rose petals makes it extra festive! My friend, Priya, always adds a touch of rose water to hers – it’s divine.

Serving Suggestions

Kheer is wonderful on its own, but it’s also lovely served with a side of fruit or a sprinkle of chopped nuts. It’s a perfect ending to any Indian meal.

Storage Instructions

Kheer will stay fresh in the refrigerator for up to 3-4 days. Store it in an airtight container. It might thicken slightly as it sits, so you can add a splash of milk when reheating.

FAQs

What is the best type of rice to use for Kheer?

Basmati rice is the best choice! Its aroma and texture are perfect for Kheer.

Can I use regular milk instead of almond milk?

Absolutely! Full-fat dairy milk works beautifully.

How do I prevent the Kheer from sticking to the bottom of the pan?

Frequent stirring and simmering on low heat are your best friends. Using a heavy-bottomed pan also helps.

What if I don’t have saffron? Can I substitute it?

Saffron is unique, but if you don’t have it, you can use a tiny pinch of turmeric for color (be careful, it’s potent!). It won’t have the same flavor, though.

How long does Kheer stay fresh in the refrigerator?

Kheer will stay fresh for 3-4 days in an airtight container in the refrigerator.