5-Ingredient Indian Cardamom Milk Pudding Kheer Riff

Kheer is India’s classic rice pudding, long tied to festive tables and quiet comfort at home. This five-ingredient riff gently simmers basmati in whole milk with cardamom, then finishes with sliced almonds.

Serves 4 · 5 min prep · 35 min cook

Estimate for one serving

• 265 cal
• 8g protein
• 42g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 cups whole milk
• 1/3 cup basmati rice
• 1/3 cup sugar
• 1 tsp ground cardamom
• 3 tbsp sliced almonds

Instructions

1. 1Rinse the basmati rice under cold water until the water runs mostly clear, then drain well.
2. 2Pour the whole milk into a heavy-bottomed medium saucepan and bring it to a gentle simmer over medium heat, stirring occasionally so it does not scorch.
3. 3Add the drained rice to the simmering milk and reduce heat to medium-low.
4. 4Cook uncovered, stirring frequently and scraping the bottom, until the rice is very soft and the milk has reduced and thickened to a creamy porridge consistency, about 25–30 minutes.
5. 5Stir in the sugar and ground cardamom; continue cooking 3–4 more minutes so the sugar dissolves and the pudding becomes glossy.
6. 6Remove from heat; the kheer will thicken further as it cools.
7. 7Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden, then set aside.
8. 8Spoon the warm pudding into four bowls or glasses.
9. 9Top each serving with toasted almonds.
10. 10Serve warm for classic comfort or chill 1 hour for a thicker, spoonable cold dessert.