Sweet Rice Kheer with Cardamom and Saffron
Creamy slow-simmered rice pudding infused with fragrant cardamom and a hint of saffron, garnished with toasted nuts, a beloved Gujarati dessert. This indian-inspired desserts ready in about 60 minutes layers basmati rice, whole milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup basmati rice
- 4 cups whole milk
- 3/4 cup sugar
- 4 pods green cardamom pods, crushed
- 8 strands saffron strands
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 1 tbsp ghee
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/4 cup basmati rice under cold water until water runs clear, then soak for 30 minutes and drain.
- Step 2: In a heavy-bottomed saucepan, bring 4 cups whole milk to a gentle boil over medium heat.
- Step 3: Add the drained rice and 4 crushed green cardamom pods to the milk. Reduce heat to low and simmer uncovered, stirring frequently to prevent sticking, for 30-40 minutes until the rice is soft and the mixture thickens.
- Step 4: Stir in 3/4 cup sugar and continue to cook for 5 minutes until dissolved and the kheer is creamy.
- Step 5: Soak 8 saffron strands in 1 tbsp warm milk for 5 minutes, then add to the kheer along with 1 tbsp ghee. Stir well.
- Step 6: Remove from heat and garnish with 2 tbsp chopped almonds and 2 tbsp chopped pistachios. Serve warm or chilled.
Frequently asked questions
How long does Sweet Rice Kheer with Cardamom and Saffron take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sweet Rice Kheer with Cardamom and Saffron?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sweet Rice Kheer with Cardamom and Saffron?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Rice Kheer with Cardamom and Saffron for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Rice Kheer with Cardamom and Saffron?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
