Rice Kheer

A simple rice pudding. If you make it in summer, garnish with red rose petals from the garden.

Difficulty (1-5): 3

Prep Time:

Cooking Time:

Serves: 4-6

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Rice Kheer


  1. Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside.
  2. Heat half the milk with the saffron, add the rice and stir until it reaches boiling point.
  3. Reduce the heat, and simmer until the rice is just tender.
  4. Add the remaining milk, sugar, cardamom, pistachios, and almonds.
  5. Bring back to the boil, stirring gently, but continuously.
  6. Reduce heat; simmer for 2-3 minutes and serve hot


  • 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are available in Asian supermarkets)
  • 1 litre (1¾pt) full-cream milk
  • 8-10 threads saffron
  • 120g (4oz) golden caster sugar
  • 1 pinch ground cardamom
  • 5-7 almonds, blanched and chopped
  • 5-7 pistachios, chopped

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