Slow-Simmered Saffron Kheer (Indian Rice Pudding)

By Sprig Originals ✓ · cooked up in Sprig

Whole milk reduced by nearly half over a low flame with a handful of basmati, until the grains collapse into a pale, silky pudding that tastes of sweet cooked cream. The saffron, cardamom and toasted pistachios go in off the heat, so the perfume stays bright instead of simmering away. Served warm or chilled — both are correct.

Ingredients

• 1/3 cup basmati rice
• 8 cups whole milk
• 1/2 cup granulated sugar
• 1 pinch kosher salt
• 1 tsp unsalted butter or ghee, for the pot

• 1/4 tsp saffron threads, lightly crushed
• 2 tbsp hot milk (for blooming the saffron)
• 1/2 tsp green cardamom seeds, freshly ground (from about 8 pods)
• 1/3 cup shelled pistachios, roughly chopped
• 1/4 cup sliced almonds
• 2 tbsp golden raisins (optional)
• 1/2 tsp rose water (optional)

Instructions

1. Rinse the basmati in a bowl of cool water, swirling with your fingers and draining, 3 or 4 changes of water, until the water runs nearly clear. Cover with fresh water and soak 20 minutes, then drain well. Crush the drained grains lightly with your fingertips or the flat of a knife to break some of them — broken grains release starch and thicken the kheer.
2. Rub the butter or ghee around the bottom and lower sides of a heavy 4- to 5-quart pot. This helps prevent the milk from catching and scorching during the long simmer.
3. Pour in the milk and bring to a bare boil over medium heat, stirring every couple of minutes and watching closely so it doesn't climb the pot. As soon as it foams up, lower the heat to medium-low.
4. Add the drained rice and the pinch of salt. Simmer uncovered at a lazy bubble for 45 to 55 minutes, stirring every 5 minutes with a flat wooden spoon or silicone spatula and scraping the bottom and sides. Any milk skin that forms on the surface should be stirred back in — that's flavor.
5. Meanwhile, toast the pistachios and sliced almonds in a dry skillet over medium heat, tossing often, 3 to 4 minutes, until the almonds are golden and the nuts smell fragrant. Tip onto a plate immediately so they stop cooking. Warm 2 tablespoons of milk, add the crushed saffron, and let it steep — it will turn deep orange in about 10 minutes.
6. The kheer is ready when the volume has reduced by nearly half (about 4 1/2 cups), the rice grains have swollen and mostly broken down, and the mixture coats the back of a spoon like thin heavy cream. It should still look slightly loose; it thickens noticeably as it cools.
7. Stir in the sugar and simmer 5 minutes more, stirring constantly, until fully dissolved and the pudding is glossy. Remove the pot from the heat.
8. Off the heat, stir in the saffron milk, ground cardamom, raisins if using, and about three-quarters of the toasted nuts. Add the rose water, if using, only now — a scant 1/2 teaspoon, tasted and adjusted. Let stand 10 minutes for the flavors to bloom.
9. Serve warm in small bowls, or press a piece of plastic wrap directly onto the surface and chill at least 3 hours for a thicker, set-custard texture. Scatter the remaining toasted nuts over each portion just before serving.
10. If the chilled kheer is firmer than you'd like, loosen it with 2 to 4 tablespoons of cold milk and stir smooth before serving.

Chef's tips

Nutrition (per serving, estimated)

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