Kesar badam kheer/ Indian rice pudding

The perfectly creamy Indian rice pudding also called as rice kheer, flavoured with almonds, saffron and cardamom!

Rice pudding is one such dessert that’s traditionally prepared around the world in MANY countries. It’s amazing how ONE dish can be made in SO many different ways around the world. Some rice puddings are cooked on the stove-top, while others are baked. Most of the puddings use milk for creaminess while others use coconut milk, a few also use eggs for a custard like taste/texture. The spices and flavorings used differ as well – cardamom, cinnamon, nutmeg, anise, saffron, rosewater, orange blossom water, giving each rice pudding a distinct taste and texture. Similar, yet so different!

Kheer is the rice pudding from South Asia. Indian rice pudding/rice kheer is prepared in several ways. Some recipes use milk and sugar while others especially in a few southern coastal areas, use coconut milk and jaggery. The recipe I am sharing today uses milk and sugar as the sweetener.

While there is no right or wrong way to prepare rice kheer, everyone has their own preferences. I like mine when the milk has condensed down, transforming the kheer into THE luscious, creamy dessert of my dreams! I also absolutely love the flavor added by the mighty combo of kesar-badam (saffron-almond)

This recipe does need some baby-sitting but it is so worth it! Although it needs you around the pot, it is still very easy to make and fail-proof!

What makes this rice pudding/kheer special

• It is super creamy!

• Kesar(saffron) and badam (almonds) are a match made in heaven and give this kheer amazing flavors.

• Great option as a make ahead dessert. It tastes better the next day!

• Easy to make. No hard techniques involved.

• Needs only a few ingredients which you may already have in your kitchen.

What kind of rice should I use?

While you can definitely use any kind of rice, I recommend using rice that has a good fragrance. Such rice gives extra flavor to your rice pudding/kheer. So jasmine, basmati, jeera samba etc. will work very well in this recipe.

Useful tips

Ratio of rice and milk to use, important to note

Rule of thumb is to use 1/4^th cup of rice for 4 cups of milk. You may feel the amount of rice is too little but don’t be tempted to add any more. When the milk boils down and reduces, its going to turn nice and creamy and thick.

Measuring cups

I use standard measuring cups to measure all my recipes. If you don’t have a measuring cup, be sure to maintain the same ratio of rice and milk using any cup.

Almonds

I use store bought almond powder to make this kheer. I mix almond powder in milk and add it to the kheer as it is cooking. You can also soak almonds and grind it to a paste using milk and add it to your kheer.

A few more tips

Use a heavy bottomed pot to make kheer as we don’t want the milk to easily stick to the bottom and burn.

Another thing I have learnt over the years is that I should not let the cream layer form on the milk while it’s cooking. So, I keep stirring the pot often. When the cream does not form, all the fat remains in the kheer making it homogenous and creamy. Even after turning off the heat, I stir it often till it cools down a bit to prevent the cream layer from forming on top. The kheer will thicken further upon cooling.

Serving suggestions

This kheer tastes better at room temperature or chilled. It tastes even better the next day when the saffron has released all it’s favor. So, this kheer is a great make ahead dessert if you are hosting a lunch/dinner.

Check out my other simple desserts like almond flour balls and strawberry granita.

Kesar badam kheer/ Indian rice pudding

Shwetha

Creamy Indian rice pudding flavored with saffron and almond is an absolute delight!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine Indian

Servings 4 people

Equipment

• Blender if using whole almonds
• Heavy bottomed pot

Ingredients

  

• 4 cups Full fat Whole milk
• ¼ cup Jasmine rice or any rice with a nice aroma like basmati
• 6 tbsp Sugar adjust according to your taste
• 6-10 strands Saffron
• 2-3 pods Cardamom crushed
• 2 tbsp Choice of roasted nuts optional

For almond paste

• ¼ cup Almond flour or soaked almonds a little less than ¼ cup
• ¼ cup milk

Instructions

 

• Soak saffron strands in a tablespoon of milk.
• If using soaked whole almonds, blend the almonds in ¼ cup of milk. If using almond flour, mix the flour and milk together.
• Wash the rice a few times.
• In a heavy bottomed pot, pour in the milk. Add the rice and saffron milk. Turn on the heat.

  NOTE: Remember to use 4 cups milk for 1/4 cup rice.
  
• Keep stirring the pot so that rice and milk do not stick to the bottom and burn. Stirring also prevents the cream layer from forming on top of milk.
• When the milk comes to a boil, turn down the heat to a simmer so that milk does not boil over.
• Now add the paste made using almond flour/almonds.
• Keep simmering, stirring often until rice is cooked and soft.
• Check for doneness of rice and add sugar only after the rice is cooked.
  
• Keep stirring until milk is reduced to almost half of what you started with. At this point, you can see creamy bubbles form while the kheer is simmering.
  
• Turn off the heat and add the cardamom powder and roasted nuts. Adding roasted nuts is optional as we have already added almond paste into the kheer.
• To make the kheer extra creamy, stir it often until it cools down, to prevent the cream layer from forming on top.
• I like to serve kheer at room temperature or chilled. Tastes better the next day!

Notes

• Kheer can be made without almonds/almond flour. Simply leave it out and the kheer will still taste good! 
• Use a heavy bottomed pot to prevent milk from sticking to the bottom of the pot.
• Try not to let the cream form on the milk, if cream does not form, the fat remains in the kheer making it very creamy. So stir the pot often. 
• Stir often to prevent milk from burning.
• Stir the kheer even after turning off the heat to prevent the cream layer from forming.
• This kheer tastes better at room temperature, even better, chilled the next day.
• Store leftovers in the refrigerator. 
• It does take some babysitting and time to make kheer this traditional way, but it is SO worth it! 

 

 

Keyword indian rice pudding, rice kheer

Check out my other simple desserts like almond flour balls and strawberry granita.