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.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Ghee
Ingredients without verified allergen data 7
Ingredients without verified allergen data: Basmati rice, Whole milk, Sugar, Mixed nuts, Raisins, Ground cardamom, Saffron.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Prepare the rice
Rinse the basmati rice and soak it in water for 30 minutes. Drain it before cooking.
Ready to continue when: The rice is drained and no soaking water remains in the bowl.
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.
Ready to continue when: The milk reaches a gentle boil and the rice is distributed throughout the pot.
- 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.
Ready to continue when: The rice is very soft and the milk has visibly thickened around it.
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.
Ready to continue when: The sugar has dissolved and the mixture thickens again after stirring.
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.
Ready to continue when: The nuts are beginning to turn golden and the raisins look plump.
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.
Ready to continue when: The saffron and cardamom are distributed through the mixture rather than gathered in one spot.
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.
Ready to continue when: After resting, the rice has absorbed more milk and the kheer has a thicker texture.
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.