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Cinnamon Kheer with almonds and raisins
Rich and creamy Indian rice pudding flavoured with cinnamon and saffron

Cinnamon kheer

Author: Flavelo
Recipes
Kheer is not a simple rice pudding, but the liquid gold of Indian festivities. Its secret lies not in complex technique, but in patience: the milk must be boiled slowly and long so its water content evaporates, and the sugars within start to caramelise. This gives it that distinctive condensed milk flavour and creaminess that no thickener can mimic. The warmth of cinnamon and the elegance of saffron make it truly festive.
🕒 Prep Time 5 mins
🍳 Cook Time 40 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-based saucepan: So the milk doesn't burn on the bottom during long cooking.
  • Wooden spoon: For continuous stirring.

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Rinse the rice thoroughly with cold water until the water runs clear, then put in a heavy-based saucepan with the 200 ml water and a pinch of salt. Cook over low heat until the rice absorbs the water and is half-cooked (approx. 10 minutes).

Tip: Rinsing removes surface starch dust so the rice won't be sticky paste but remains creamy. (Starch granule removal).
2 ✓

Pour the milk onto the rice and bring to the boil. Then reduce the heat to the lowest setting and add the sugar. Cook stirring continuously.

Tip: We add the sugar now, because if added at the start, the rice softens with difficulty in the sugary medium. (Osmosis).
3 ✓

When the milk starts to thicken (approx. 15-20 minutes), add the cinnamon and saffron. Continue stirring and watch as the saffron dyes the milk golden yellow.

Tip: It is worth soaking the saffron in a little warm milk beforehand, so it releases its colour and flavour better. (Extraction).
4 ✓

Stir in the raisins and almonds, then cook for a further 5-10 minutes until you get a thick, creamy consistency. It is good when the rice and milk "move together", not separating.

Tip: The milk loses water during cooking, its fat and protein content concentrates, making the result silky. (Reduction).
5 ✓

Remove from heat. You can serve it warm, but it shows its true face when chilled. It will thicken a lot while cooling.

Tip: The starch in the rice binds the remaining liquid while cooling, making the dessert more jelly-like. (Gelatinisation).

Recipe FAQ

Why is it too runny?
You probably didn't cook the milk long enough, or the rice didn't absorb enough liquid. Cook longer over low heat.
Can I use basmati rice?
Yes, indeed! The scent of basmati rice fits this dessert even better, but it's worth breaking the grains a little before cooking.

Ingredients

  • 100 g Rice (preferably Basmati)
  • 750 ml Whole milk (min. 3.5%)
  • 50 g Sugar
  • 1 tsp Ground cinnamon
  • 30 g Almonds (flaked or roughly chopped)
  • 20 g Raisins
  • 200 ml Water
  • 1 pinch Saffron
  • 1 pinch Salt