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Saffron and Almond Kheer served in a bowl, garnished with nuts
Creamy rice pudding with toasted almonds and saffron threads

Saffron & Almond Rice Pudding (Kheer)

Author: Flavelo
Recipes
Kheer (or Payasam) is the ancient, aristocratic ancestor of rice pudding from the Indian subcontinent. The secret isn't just the rice, but the milk: during slow simmering, the water content evaporates while the lactose caramelizes, creating a rich, nutty foundation. Saffron, the world's costliest spice, imparts a golden hue and a deep, floral aroma.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent scorching)
  • Wooden spoon
  • Small bowl for blooming saffron

Allergen Information

⚠️ Milk
⚠️ Tree Nuts (Almond)

Instructions

1 ✓

Rinse the rice and soak in water for 20 minutes. Meanwhile, place the saffron threads in a small bowl with 2 tablespoons of hot milk to bloom.

Tip: Soaking softens the grains and helps release starch later. The saffron 'blooms' best in warm liquid.
2 ✓

Bring the milk to a boil in a heavy-bottomed pot. Once boiling, reduce heat to low and add the drained rice.

Tip: Watch carefully, as milk boils over easily! The milk fat coats the rice grains, preventing them from clumping immediately.
3 ✓

Simmer on low heat, stirring frequently, for about 30-40 minutes until the rice breaks down and the milk thickens (reduces).

Tip: Stirring mechanically breaks down the rice grains, contributing to the creamy texture.
4 ✓

When creamy, add the sugar, saffron milk, crushed cardamom, and almonds. Cook for another 5 minutes.

Tip: Add sugar only at the end; adding it too early can dilute the milk and slow down the rice cooking process.
5 ✓

Remove from heat and stir in the rose water. Serve warm or well-chilled.

Tip: Rose water aroma evaporates quickly with heat, so stir it in just before serving.

Recipe FAQ

Why did the milk scorch?
Milk solids and sugar settle quickly. Use a heavy pot and stir frequently to prevent burning.
What kind of rice should I use?
Basmati is classic for its fragrance, but any short-grain rice that releases plenty of starch works well for a creamy texture.

Ingredients

  • 1/2 cup Basmati rice
  • 4 cups Whole milk (min. 3.5%)
  • 1/2 cup Sugar
  • 1/2 cup Sliced almonds or slivers
  • 1 pinch Saffron threads
  • 1 tsp Rose water
  • 4 pods Green cardamom (crushed)