Baking and desserts · Indian-inspired
30-Minute Cardamom Kheer
Quick creamy rice kheer scented with cardamom, saffron, pistachios, and rose, delicious warm or chilled.
Jump to recipe5 min prep · 25 min cook
Before you start
- A wide pan speeds evaporation and gives the pudding body within 30 minutes.
- Kheer thickens as it cools; stir in milk before serving if needed.
Complete recipe
30-Minute Cardamom Kheer
6 servings
Ingredients
- 1/2 cup basmati rice
- 4 cups whole milk
- 1/3 cup granulated sugar
- 6 green cardamom pods, lightly crushed
- Pinch of saffron threads
- 2 tablespoons chopped pistachios
- 2 tablespoons sliced almonds
- 1 teaspoon rose water, optional
- Pinch of fine salt
Step-by-step instructions
- Rinse rice until the water runs mostly clear. Pulse it briefly in a blender to break grains into coarse pieces.
- Bring milk, cardamom, saffron, and salt to a gentle simmer in a wide heavy saucepan.
- Stir in rice and cook over medium-low heat for 18 to 22 minutes, stirring frequently, until tender and creamy.
- Add sugar and cook 3 minutes more. Remove cardamom pods and stir in rose water if using.
- Serve warm, or cool and chill. Top with pistachios and almonds.
Tips for the best results
- A wide pan speeds evaporation and gives the pudding body within 30 minutes.
- Kheer thickens as it cools; stir in milk before serving if needed.
Make ahead, storage, and leftovers
Refrigerate for up to 4 days. Thin with milk and reheat gently, or serve cold.
Frequently asked questions
Can I use cooked rice?
Yes. Simmer 2 cups cooked rice with 3 cups milk until creamy, then sweeten and season.
Can I make it dairy-free?
Full-fat oat milk or a blend of oat and coconut milk works, though the flavor changes.