Sumi’s Kitchen

16/08/2026

16/08/2026

Here is a classic recipe for traditional Basmati Rice Kheer. The secret to a truly rich and creamy kheer is patience—allowing the milk to reduce slowly over low heat is what gives it that authentic, caramelized flavor.
Ingredients
1/4 cup Basmati rice
4 cups (1 liter) whole milk (full-fat is essential for creaminess)
1/4 cup sugar (adjust to your preference)
1/2 tsp cardamom powder (or 4-5 crushed green cardamom pods)
A pinch of saffron strands (optional)
2 tbsp warm milk (for soaking the saffron)
2-3 tbsp mixed nuts (almonds, pistachios, cashews), roughly chopped
1 tbsp golden raisins

Wash the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for about 20 to 30 minutes, then drain completely. If using saffron, soak the strands in 2 tablespoons of warm milk and set aside.