Indian Cardamom Rice Pudding Light

Kheer is India’s classic festive rice pudding, slow-simmered until creamy and scented with spice. This lighter version steeps basmati in low-fat milk with crushed cardamom and saffron for a gently sweet one-pan dessert.

Serves 4 · 5 min prep · 30 min cook

Estimate for one serving

• 210 cal
• 8g protein
• 36g carbs
• 4g fat
• 3g fiber

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Ingredients

• 1/2 cup basmati rice, rinsed
• 3 cups low-fat milk
• 1 cup water
• 4 cardamom pods, lightly crushed
• 1 small pinch saffron threads
• 3 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1 pinch pinch of salt
• 2 tbsp chopped pistachios
• 1/4 tsp rose water (optional)

Instructions

1. 1Combine the rinsed basmati rice, low-fat milk, water, crushed cardamom pods, saffron, and salt in a medium heavy-bottomed saucepan.
2. 2Bring the mixture to a gentle simmer over medium heat, stirring often so the rice does not stick to the bottom.
3. 3Once simmering, reduce heat to low and cook uncovered for 25–30 minutes, stirring every few minutes as the pudding thickens.
4. 4When the rice is very soft and the liquid has reduced to a creamy porridge consistency, remove the pan from the heat.
5. 5Fish out the cardamom pods and discard them.
6. 6Stir in the maple syrup, vanilla, and optional rose water until fully incorporated and fragrant.
7. 7Taste and adjust sweetness if needed; the pudding will thicken further as it cools.
8. 8Spoon into four serving bowls or jars and let cool 10 minutes at room temperature.
9. 9Chill at least 1 hour for a thicker set, or serve warm if preferred.
10. 10Just before serving, top each portion with chopped pistachios for crunch and a final aromatic finish.