The holidays are a great time to celebrate family traditions. Our showroom consultant, Chet Sondhi, continues his Indian family tradition of creating a delicious and comforting Kheer Rice Pudding to share with loved ones. The pudding is slow simmered with constant stirring for almost an hour on a Wolf Induction Cooktop – allowing Chet to practice some kitchen therapy by slowing down and enjoying the moment (helped by smelling the delicious rich ingredients and aromatic spices). The result is a creamy, not-too-sweet pudding balanced with the texture of al-dente rice and crunch of “dry fruit” topping (pistachios, raisins and cashews). Served warm, it’s the perfect winter treat (but it’s great cold too)!


  • 1 cup basmati rice
  • 5 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon ground cardamom
  • Add a dash of saffron for color
  • “Dry fruit” toppings:
    • 1/4 cup raw cashews (can substitute roasted/not salted cashews)
    • 1/4 cup of shelled, roasted pistachio
    • 1/4 green raisins (found in Indian grocery stores or can substitute golden raisins)


  1. Soak rice in one cup of milk overnight
  2. Brings 3 cups of milk to a boil. Reduce milk for 20 mins on low heat. Stir, so it doesn’t burn – then add a dash of saffron for color
  3. Add rice (with the milk it has been soaking in). Continue to simmer on low and stir (do not burn the milk) for appx. 60 minutes
  4. Prep your “dry fruit” toppings by chopping your pistachios and cashews
  5. Garnish the rice pudding with the raisins and chopped pistachios & cashews
  6. Serve immediately to enjoy warm or can also be served cold. Can be stored in a covered dish for up to a week