Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
Nepali kheer is made by cooking rice slowly in milk until the rice is very soft and the mixture thickens. This version combines slow cooking with cardamom, saffron, nuts, and raisins; it can be served warm or chilled.
Method
- 01
Prepare the rice
Rinse the basmati rice and soak it in water for 30 minutes. Drain it before cooking.
30 min - 02
Heat the milk and add the rice
In a heavy-bottomed pot, heat the milk until it boils, stirring occasionally. Add the drained rice and stir to distribute it through the milk.
- 03
Simmer slowly
Lower the heat and cook uncovered, stirring frequently and scraping the bottom and sides of the pot. Continue for about 30–40 minutes, until the rice is very soft and the milk has thickened.
35 min - 04
Sweeten
Add the sugar and stir until dissolved. Continue cooking over low heat for 5–7 minutes, stirring to incorporate the sugar.
6 min - 05
Sauté the nuts and raisins
Heat the ghee in a small pan. Add the nuts and cook until they begin to turn golden; add the raisins and cook until they plump. Tip everything, including the ghee, into the pot of kheer.
2 min - 06
Add the aromatics
Steep the saffron threads in 2 tbsp of warm milk taken from the measured amount. Stir that milk and the saffron into the kheer with the ground cardamom, and cook for one more minute, stirring.
1 min - 07
Rest and serve
Remove the pot from the heat, cover it, and let the kheer rest for 10 minutes. Serve warm or chilled.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.