Last Updated on 2 months by Neha Deshmukh

Authentic Basmati Rice Kheer Recipe – Rose Water & Saffron Delight

Introduction

Kheer. Just the name evokes such warm, comforting memories, doesn’t it? It’s the dessert I grew up with, always present at celebrations, festivals, or just a cozy family dinner. This Basmati Rice Kheer is my go-to recipe – it’s creamy, fragrant, and utterly delicious. I first made this for Diwali when I was still learning to cook, and it’s been a family favorite ever since! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just any kheer recipe. We’re using fragrant basmati rice, simmering it in rich milk, and delicately flavoring it with rose water and saffron. It’s a classic for a reason! You’ll love how relatively simple it is to make, yet how incredibly elegant and satisfying the result is. Plus, it’s naturally gluten-free!

Ingredients

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

• 1 cup Basmati rice
• 4 cups Milk
• ¾ cup Sugar (adjust to taste)
• 1 teaspoon Rose water
• 1 pod Cardamom (powdered)
• 2 tablespoons Pistachios, chopped
• 1 pinch Saffron

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. Look for long-grain basmati; it cooks up fluffy and doesn’t get mushy. About 150-175g of rice is equivalent to 1 cup.

Milk: Full Fat vs. Low Fat & Regional Preferences

Full-fat milk (around 3.25% fat) will give you the richest, creamiest kheer. However, you can use low-fat milk if you prefer – it just won’t be quite as decadent. In some regions of India, people also use a mix of milk and khoya (reduced milk solids) for an even richer texture.

Sugar: Types & Adjusting Sweetness

I prefer using regular granulated sugar, but you can experiment with other types. Adjust the ¾ cup to your liking – some people prefer a sweeter kheer!

Rose Water: Quality & Substitutions

Good quality rose water makes a huge difference. It should smell floral and fragrant, not artificial. If you can’t find rose water, a tiny splash of rose extract can work in a pinch, but use it very sparingly.

Cardamom: Fresh vs. Powdered – A Flavor Comparison

Freshly ground cardamom has the most vibrant flavor. If you’re using pods, crack them open and grind the seeds just before adding them. Powdered cardamom is convenient, though!

Pistachios: Roasting for Enhanced Flavor

Lightly roasting the pistachios before chopping them brings out their nutty flavor. Just a few minutes in a dry pan is all it takes.

Saffron: The “Red Gold” – Quality & Usage

Saffron is expensive, but a little goes a long way. Look for deep red strands – that’s a sign of good quality. We’ll be infusing it to get the most color and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in hot water for about 15 minutes. Use roughly 2 cups of water for 1 cup of rice.
2. Drain the rice and grind it into a coarse paste – it should resemble semolina. Don’t worry about it being perfectly smooth.
3. In a heavy-bottomed pot, bring 4 cups of milk to a boil. Then, reduce the heat and let it simmer gently for about 10 minutes. This helps to thicken the milk slightly.
4. Now, gradually add the rice paste to the simmering milk, stirring constantly. This is important to prevent sticking!
5. Keep stirring and cooking for 15-20 minutes, or until the kheer starts to thicken.
6. Add the sugar and continue stirring until it’s completely dissolved.
7. Remove the pot from the heat and let the kheer cool completely. Once cooled, stir in the rose water and powdered cardamom.
8. Cover and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together beautifully.
9. Before serving, garnish with chopped pistachios and a pinch of saffron.

Expert Tips

Here are a few secrets to kheer perfection:

Achieving the Perfect Kheer Consistency

The kheer will thicken as it cools, so don’t overcook it on the stove. You want it to be slightly thinner than your desired final consistency.

Preventing Sticking & Burning

A heavy-bottomed pot is essential! And remember, constant stirring is your best friend. Scraping the bottom of the pot regularly will prevent sticking.

Infusing Saffron for Maximum Color & Flavor

To get the most out of your saffron, soak a pinch of strands in 2 tablespoons of warm milk for about 20-30 minutes before adding it to the kheer. This releases its beautiful color and flavor.

The Importance of Continuous Stirring

Seriously, don’t skip the stirring! It’s what creates that creamy, smooth texture.

Cooling & Chilling for Optimal Texture

Chilling the kheer allows the rice to fully absorb the milk and the flavors to develop. It also thickens it further.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kheer (Using Plant-Based Milk)

My friend, Priya, is vegan and loves making kheer with almond or coconut milk. It’s delicious! You might need to adjust the amount of sugar depending on the sweetness of the plant-based milk.

Gluten-Free Kheer (Naturally Gluten-Free)

Good news – this recipe is naturally gluten-free! Just double-check that your rose water doesn’t contain any hidden gluten ingredients.

Spice Level: Adjusting Cardamom Intensity

If you really love cardamom, feel free to add a little more. A pinch of nutmeg can also be a lovely addition.

Festival Adaptations: Kheer for Diwali, Eid, or Weddings

For Diwali, I sometimes add a few chopped almonds and cashews. For weddings, I’ve seen kheer decorated with edible silver leaf (vark) for an extra touch of elegance.

Sugar Alternatives: Using Jaggery or Honey

You can substitute the sugar with jaggery for a more rustic flavor, or with honey for a lighter sweetness.

Serving Suggestions

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

Storage Instructions

Kheer will keep in the refrigerator for up to 3-4 days. Store it in an airtight container.

FAQs

Let’s answer some common questions:

What type of rice is best for Kheer?

Basmati rice is the best choice! Its long grains and delicate flavor make it perfect for kheer.

Can I make Kheer ahead of time?

Absolutely! In fact, kheer tastes even better the next day after the flavors have had a chance to meld.

How do I prevent a skin from forming on my Kheer?

Place a piece of cling film directly on the surface of the kheer while it’s cooling, before refrigerating.

What can I substitute for Rose Water?

A tiny splash of rose extract can work, but use it very sparingly. Orange blossom water is another option.

How can I adjust the sweetness of the Kheer?

Simply adjust the amount of sugar to your liking. Start with ¾ cup and add more if needed.

Is it necessary to use saffron in Kheer?

No, it’s not essential, but it adds a beautiful color and a subtle, luxurious flavor.

Can I reheat Kheer? If so, how?

Yes, you can! Gently reheat it on the stovetop over low heat, stirring constantly. You may need to add a splash of milk to thin it out if it’s too thick.