INGREDIENTS

• 50–60g (approx. ¼ cup) Starchy, Agrim Long Grain Rice

• 1 Liter Full-Cream Milk

• 100g Sugar (approx. ½ cup)
  • Ratio: Double the weight of the rice.

• Saffron strands (Kesar)
• Optional: Cardamom powder (though Chef emphasizes simplicity)

INSTRUCTIONS

• Wash the rice thoroughly.
• Soak the rice in water for 15–20 minutes.
• Drain completely and keep aside.
• Note: Unlike Phirni, do NOT grind the rice. Keep the grains whole.

• Pour the full-cream milk into a heavy-bottomed pan (Kadhai).
• Bring it to a boil on medium heat.
• If the milk is extremely thick (like buffalo milk), you may add a splash of water (up to 30%) to prevent sticking, but full cream is best for taste.

• Once the milk boils, add the washed and drained whole rice.
• Lower the heat to a gentle simmer.
• Cook slowly, stirring occasionally to prevent the milk from burning at the bottom.

• Continue cooking until the rice is completely soft and mashed easily between fingers.
• The milk should reduce and thicken naturally due to the starch from the rice.
• Crucial: Do not add sugar yet.

• Once the rice is fully cooked and the kheer has reached your desired consistency, add the sugar.
• Chef’s Rule: Never add sugar before the rice is soft. Sugar stops the cooking process and prevents rice from softening further.

• Stir well to dissolve the sugar.
• Simmer for another 2–3 minutes.
• This step allows the sugar to “cook” and caramelize slightly, giving the kheer a glossy finish and richer taste.
• Add saffron strands during this final stage for aroma and color.

• Serve warm or chilled, depending on preference.
• (Optional) Garnish with nuts if desired, though the recipe focuses on the purity of milk and rice.

RESULT

• Rich, creamy texture without artificial thickeners.
• Rice grains are soft but distinct (unlike the paste-like consistency of Phirni).
• Balanced sweetness that doesn’t overpower the milky flavor.