The Recipe · No.711 · Kheer

Kheer, and Where to Source It

It thickens by reduction, not by flour or cornstarch, so the whole job is patience and a wooden spoon: keep the milk at a bare simmer and scrape the bottom constantly for the better part of an hour while it cooks down and the rice falls apart. Walk away and it scorches on the bottom in minutes.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook50 min
Makes6 servings
CuisineIndian
Part One
The Ingredients — and where to get them
Basmati rice
A small handful; it swells and breaks down to thicken the milk. Aged basmati holds its perfume.
1/3 cup
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Whole milk
The body of the dish, reduced by a third. Cream-line whole milk makes it richest.
6 cups
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Sugar
Added late so it does not slow the thickening. An unrefined sugar adds a faint caramel note.
1/2 cup
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Saffron and cardamom
A pinch of saffron bloomed in warm milk and ground green cardamom for the scent.
to taste
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Pistachios and almonds
Slivered and toasted, stirred in and scattered on top.
1/3 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Start the simmerRinse the rice and add it to the milk over low heat, bringing it to a bare simmer.
  2. Stir and reduceCook 40-50 min, scraping the bottom often, until the rice dissolves and the milk thickens and turns ivory.
  3. Sweeten and scentStir in sugar, bloomed saffron, and cardamom and cook a few minutes more.
  4. Finish with nutsFold in most of the toasted nuts, chill or serve warm, and scatter the rest on top.
Part Three
The Toolkit

Heavy saucepan · Wooden spoon · Mortar

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