🌸 Intro / Story Section:
In my home, no celebration was complete without a bowl of kheer — creamy, fragrant, and sprinkled with slivered almonds. Whether it was a festival, a guest’s visit, or just a quiet Sunday, my mother would make kheer as a gentle act of joy.
I’d often sneak into the kitchen for a warm spoonful before it was chilled. The aroma of cardamom and slow-cooked milk still takes me back.
Rice Kheer is one of those rare recipes — simple yet rich, humble yet festive. It’s not just a dessert. It’s a memory.
🍚 Rice Kheer Recipe
Serves: 3–4
Prep Time: 5 mins
Cook Time: 40 mins
🛒 Ingredients:
1 liter full cream milk
¼ cup basmati rice, rinsed and soaked for 30 mins
⅓ cup sugar (adjust to taste)
¼ tsp cardamom powder
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp raisins (optional)
A few strands of saffron (optional)
1 tsp ghee (optional, for richer flavor)
👩🍳 Instructions:
1. Boil the Milk:
Heat milk in a heavy-bottomed pan. Bring to a gentle boil, stirring occasionally.
2. Add Rice:
Drain soaked rice and add to the milk. Simmer on low flame, stirring regularly so it doesn’t stick.
3. Cook Slowly:
After 30–35 minutes, the rice will be soft and the milk reduced. Add sugar and mix well.
4. Flavor It:
Stir in cardamom powder, nuts, raisins, and saffron if using. Simmer for 5 more minutes.
5. Serve:
Serve warm or chilled, garnished with more chopped nuts.
💡 Tips:
Stir often to prevent burning at the bottom.
Use full cream milk for a richer taste.
You can add condensed milk for extra creaminess (reduce sugar accordingly).
❤️ Closing Note:
Rice Kheer reminds me that the simplest things — milk, rice, sugar — can become magic with time and love. Try it once, and let it wrap you in warmth.
The Pinch of Masala 