Kheer is usually made with whole milk. Note that the flavor of the milk you use will affect the overall taste and consistency. Cane sugar is traditionally used, but you can use maple syrup or coconut sugar instead. 

Ingredients

4 cups milk (or almond milk for dairy-free, or 2 cups coconut milk, 2 cups milk)

1/2 cup Basmati rice 

3 tablespoons organic cane sugar or coconut sugar

2 tablespoons raisins (optional)

½ teaspoon cardamom powder

5 strands of saffron (optional) 

½ teaspoon rose water (optional)

Optional Toppings

•  tablespoons slivered almonds
•  tablespoons pistachios

Instructions

Soak the rice in water for 30 minutes or overnight. Rinse well in water until it runs clear.

In a medium saucepan, add milk and sugar. Turn the heat to medium-high and bring the milk mixture to a gentle boil.

Immediately reduce the heat to medium-low and add Basmati rice. Stir gently.

Simmer until the milk starts to thicken and the rice is tender. It will take about 20-30 minutes for the rice to milk mixture to reduce to about half its original amount. Stir frequently.

Stir in the raisins, cardamom, saffron and rose water, and cook for a few more minutes.

Turn off the heat and let the Indian rice pudding cool down. Add additional toppings, if desired, and serve or store for later.

Notes

To save the rice pudding for later, cool it down completely before storing it in an air-tight glass container in the refrigerator for up to 3 days.

Serve either warm or cold. To reheat the rice pudding, warm it in a small saucepan on medium-low heat, stirring frequently.