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Veetee Recipe

Elderflower & Pistachio Rice Kheer with Saffron

Medium4 Servings
This is a traditional Indian rice pudding dish. Sometimes made with Tapioca, it is a sweet dessert that is beautifully warming

What you need to get


  • 150g Veetee Mega Basmati, soaked for 30 mins

  • 500ml Full-Fat Milk

  • 2 tbsp Green Pistachios, roughly chopped

  • 100ml Single Cream

  • 4 tbsp Elderflower cordial

  • For the Garnish
  • 25g Veetee Mega Basmati, washed and drained

  • 1 tbsp Caster Sugar to taste

  • 1 tbsp Large pinch, saffron, soaked in tsp of warm water

  • 1 tbsp Green cardamom pods, de-husked and seeds crushed

What you need to do


  1. Drain the rice and place it in a heavy-based pan with the milk and bring to the boil, then leave to simmer for 1 hour, or until cooked.

  2. In the meantime, prepare the garnish. Combine the rice with 150ml of water and bring to a boil. Reduce heat and cook for 10-12 minutes until done. Drain through a sieve.

  3. Combine the saffron water, sugar and cardamom in a small bowl and mix in this cooked rice. Reserve.

  4. Once the rice from Step 1 has cooked, add the sugar and pistachios (reserve some for the garnish) and allow to cool

  5. Stir in the cream and Elderflower cordial.

  6. Pour the kheer into individual glasses, put a spoonful of the saffron rice on top and serve sprinkled with the remaining pistachios. Serve at room temperature or chilled.


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Elderflower & Pistachio Rice Kheer with Saffron

Elderflower & Pistachio Rice Kheer with Saffron This is a traditional Indian rice pudding dish. Sometimes made with Tapioca, it is a sweet dessert that is beautifully warming

What you need to get


  • 150g Veetee Mega Basmati, soaked for 30 mins

  • 500ml Full-Fat Milk

  • 2 tbsp Green Pistachios, roughly chopped

  • 100ml Single Cream

  • 4 tbsp Elderflower cordial

  • For the Garnish
  • 25g Veetee Mega Basmati, washed and drained

  • 1 tbsp Caster Sugar to taste

  • 1 tbsp Large pinch, saffron, soaked in tsp of warm water

  • 1 tbsp Green cardamom pods, de-husked and seeds crushed

What you need to do


  1. Drain the rice and place it in a heavy-based pan with the milk and bring to the boil, then leave to simmer for 1 hour, or until cooked.

  2. In the meantime, prepare the garnish. Combine the rice with 150ml of water and bring to a boil. Reduce heat and cook for 10-12 minutes until done. Drain through a sieve.

  3. Combine the saffron water, sugar and cardamom in a small bowl and mix in this cooked rice. Reserve.

  4. Once the rice from Step 1 has cooked, add the sugar and pistachios (reserve some for the garnish) and allow to cool

  5. Stir in the cream and Elderflower cordial.

  6. Pour the kheer into individual glasses, put a spoonful of the saffron rice on top and serve sprinkled with the remaining pistachios. Serve at room temperature or chilled.