Kheer, the classic Indian rice pudding, becomes something new on a stick: creamy, cardamom-scented, and streaked gold with saffron. The rice slowly breaks down into the milk until it's thick enough to hold its shape when frozen, and a scatter of pistachios gives every bite some crunch. Serve them straight from the freezer on a warm afternoon.
At a glance
Makes 6 pops
Prep 15 min
Cook 35 min
Freeze 4 hr
Saffron: 18 threads (≈0.07 g)
Ingredients
- 18 threads Raihan Afghan Super Negin saffron, bloomed in 2 tbsp warm milk
- 3 cups whole milk
- 1/4 cup short-grain rice
- 1/3 cup sugar
- 1/2 tsp cardamom
- 1/4 cup chopped pistachios
- 1/4 cup heavy cream
Instructions
- Cook rice in milk over low 30 min until soft and creamy.
- Stir in sugar, cardamom, saffron bloom. Cook 5 min more.
- Off heat. Stir in cream and pistachios. Cool 15 min.
- Pour into popsicle molds. Freeze 4 hours.
Chef's note
Taste the kheer base before it goes into the molds and add a touch more sugar than seems necessary — cold mutes sweetness, so a mix that tastes right on the stovetop often reads as bland once frozen.
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