Saffron Rice Kheer Recipe – Traditional Indian Rice Pudding with Pistachios

Last Updated on 2 months by Neha Deshmukh

Saffron Rice Kheer Recipe – Traditional Indian Rice Pudding with Pistachios

Introduction

Oh, Kheer! Is there anything more comforting? This Saffron Rice Kheer (or Chawal ki Kheer as my grandmother called it) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make in my kitchen. It’s creamy, fragrant, and just…happy food. I remember making a slightly burnt batch for my family during Diwali one year – we still laugh about it! But don’t worry, I’ll share all my tips to help you avoid that fate. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any rice pudding. The delicate aroma of saffron, the crunch of nuts, and the subtle warmth of cardamom make this kheer truly special. It’s perfect for celebrations, a cozy weeknight dessert, or even a sweet treat to brighten your day. Plus, it’s surprisingly easy to make – even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Cooked Rice (about 180g)
• 2 cups Whole Milk (480ml)
• 3 tbsp Sugar (45g)
• 1 tbsp Raisins (15g)
• 1 tbsp Chopped Pistachios (10g)
• 1 tbsp Chopped Almonds (10g)
• 0.125 tsp Powdered Cardamom (about 0.5g)
• 1 pinch Saffron (a few strands)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Saffron: Quality and Blooming Techniques
Saffron is the star, so quality matters! Look for deep red strands. To really unlock its flavor, grind a pinch of saffron with a tiny bit of sugar. This helps release the color and aroma.

Rice: Choosing the Right Variety for Kheer
I prefer using short-grain rice like Sona Masoori for kheer. It gets beautifully creamy. Avoid long-grain rice, as it tends to stay separate.

Milk: Full Fat vs. Toned Milk – Impact on Texture
Full-fat milk creates the richest, creamiest kheer. Toned milk will work in a pinch, but the texture won’t be quite as luxurious.

Cardamom: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best. The flavor is so much more vibrant. If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, pour the milk and cooked rice into a heavy-bottomed pan. This is important – a heavy bottom prevents sticking.
2. Place the pan over medium heat. Now, the patience part begins! You’ll need to stir this pretty consistently.
3. While the kheer simmers, let’s plump up those raisins. Soak them in a little warm water for about 10 minutes.
4. Grind your saffron with a pinch of sugar – remember, this unlocks the flavor! Add this beautiful mixture to the milk and rice.
5. Keep stirring! As the mixture heats up, it will start to thicken. This takes about 15-20 minutes.
6. Once you’re happy with the consistency, add the sugar and stir until it’s completely dissolved.
7. Drain the raisins and add them to the kheer, along with the chopped pistachios and almonds.
8. Finally, turn off the heat and stir in the cardamom powder.
9. Serve warm or chilled. I personally love it chilled, especially on a hot day!

Expert Tips

Want to take your kheer to the next level? Here are a few secrets:

Achieving the Perfect Kheer Consistency
The consistency is key! It should be creamy and slightly thick, but still pourable. Adjust the cooking time to reach your desired thickness.

Preventing Kheer from Sticking and Burning
Stirring is your best friend! Seriously, don’t walk away from the pan. A heavy-bottomed pan also helps immensely. If you’re still worried, you can lightly grease the pan with a little ghee before you start.

Enhancing the Saffron Flavor
Blooming the saffron (grinding it with sugar) is the biggest trick. You can also add a tiny drop of rose water along with the saffron for an extra floral note.

Variations

Kheer is wonderfully adaptable! Here are a few ideas:

Vegan Kheer Adaptation (Using Plant-Based Milk)
My friend, who’s vegan, swears by using cashew milk or full-fat coconut milk for a creamy vegan kheer. It’s delicious!

Gluten-Free Confirmation
Good news! This recipe is naturally gluten-free. Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding a Hint of Nutmeg)
A tiny pinch of nutmeg adds a lovely warmth. My mom always adds a little – it’s a family favorite.

Festival Adaptations (Specifically for Diwali or Holi)
During Diwali, I like to garnish with silver leaf (vark) for a festive touch. For Holi, a sprinkle of edible color adds a playful vibe!

Serving Suggestions

Kheer is wonderful on its own, but here are a few ideas:

• Serve with a side of fruit, like mangoes or berries.
• Sprinkle with a little extra chopped nuts.
• A tiny drizzle of honey or maple syrup (especially with vegan kheer) is lovely.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it chills, so just add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

What type of rice is best for making kheer?
Short-grain rice, like Sona Masoori, is ideal. It creates a creamy texture.

Can I make kheer ahead of time? How long will it keep?
Yes! You can make it a day or two in advance. It will keep in the refrigerator for up to 3 days.

How do I prevent a skin from forming on top of the kheer?
Press a piece of cling film directly onto the surface of the kheer while it cools. This prevents a skin from forming.

What can I substitute for saffron if I don’t have any?
While nothing truly replaces saffron, a tiny pinch of turmeric can give a similar color. It won’t have the same flavor, though.

Is it necessary to soak the raisins before adding them to the kheer?
Soaking them plumps them up and makes them softer. It’s not essential, but it does improve the texture.