Rice pudding, but different: kheer

We all know rice pudding as a breakfast dish, or perhaps as the version you were served at your grandparents’ house. In any case, it is eaten all over the world. You love it or you hate it. Have you tried the Indian version yet?

Whole milk and jasmine rice

Kheer is a wonderfully creamy rice pudding with—of course—plenty of cardamom, and is eaten as a dessert. The secret to super kheer lies in two things. One: you need to use whole milk for the creamiest possible pudding. Two: jasmine rice. It tastes almost floral, which pairs beautifully with the cardamom, and it is nice and sticky.

Crunch

Because a good dish usually consists of several textures, adding some crunch is very important when it comes to rice pudding. In this case, that means toasted almonds and pistachios. Chop them finely and mix them into the pudding. You can use a small portion of the nuts as a festive topping. Along with a strand of saffron, for example.

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Tapioca or vermicelli

Instead of rice alone, there are also recipes for kheer with tapioca pearls (sabudana kheer) or vermicelli (seviyan kheer). You can find the recipe for this delicious kheer on the Saveur website