Ingredients and steps on one page. Print it, or choose “Save as PDF” in the print dialog.
Sekai Gohan
Kheer: North Indian Rice Simmered in Milk (Chawal ki Kheer)
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Basmati rice | 1/4 cup | The whole grains at the heart of the dish |
| Whole (full-fat) milk | 1 litre | Cooks the rice and thickens around it. 1 tbsp of this milk is set aside for the saffron |
| Sugar | 6 tablespoons | Sweetness, added once the rice is half cooked |
| Green cardamom powder | 1/2 teaspoon | Aroma, added when the rice is nearly cooked |
| Saffron strands | 1 pinch (14–16 strands) | Color and aroma, infused in warm milk first |
| Almonds | 1 tablespoon | Raw, sliced; cooked into the kheer |
| Cashews | 1 tablespoon | Chopped; cooked into the kheer |
| Unsalted pistachios | 1 tablespoon | Sliced; cooked into the kheer |
| Golden raisins | 1 tablespoon | Added after the heat is off |
| Water | as needed | For rinsing and soaking the rice; drained off, never added to the pot |
Steps
1Rinse and soak the rice
Put 1/4 cup basmati rice in a bowl, add water and rinse the rice gently with your hand. Pour off the water and repeat a few times. Cover the rinsed rice with fresh water and leave it to soak for 15-20 minutes, undisturbed, while you prepare the nuts.
2Prepare the nuts
Slice 1 tablespoon of raw almonds thinly, chop 1 tablespoon of cashews, and slice 1 tablespoon of unsalted pistachios. Keep the three nuts ready together near the stove.
3Bring the milk to a boil
Pour all 1 litre of whole milk into a heavy, wide pan and heat it over low to medium-low heat. Stir the milk now and then so it doesn't stick to the bottom of the pan. Let it come to a boil.
4Steep the saffron
Take 1 tablespoon of the hot milk out of the pan and put it in a small bowl. Leave it until it is just warm, then drop in a pinch of saffron strands. Set the bowl aside and let the saffron infuse until the milk is colored and scented.
5Cook the rice in the milk
Drain the soaked rice thoroughly in a sieve and discard the soaking water. Add the drained rice to the boiling milk and stir with a wooden spatula so the grains are evenly spread through the milk. Cook uncovered over low heat, stirring now and then, until the rice is half cooked.
6Sweeten the kheer
Add 6 tablespoons sugar to the half-cooked rice and milk, and stir until the sugar dissolves. Keep cooking over low to medium-low heat, stirring now and then, until the rice is nearly cooked and the grains are nearly soft.
7Add the cardamom, nuts and saffron milk
Add 1/2 teaspoon green cardamom powder, then the sliced almonds, chopped cashews and sliced pistachios. Stir the nuts through the kheer, then pour in the saffron milk. Stir until the saffron is evenly spread through the pan.
8Cook until the rice is soft
Cook over low heat, stirring now and then, until the rice is completely soft and every grain is tender. Turn off the heat. Scrape the milk solids from the sides of the pan back into the kheer.
9Add the raisins and serve
With the heat off, add 1 tablespoon golden raisins. Ladle the kheer into small bowls and serve it fresh and warm.