Rabri Kheer Charcuterie Board (Make-Your-Own Kheer Board)

Prep: 15 mins

Prep: 15 mins

Cook: 45 Mins

Cook: 45 Mins

Total Time: 60 mins

Total Time: 60 mins

Yield: 6-8 Servings

Yield: 6-8 Servings

INGREDIENTS:

  • 4 cups whole milk
  • 2/3 cup heavy cream
  • 1/3 cup Daawat Traditional Basmati Rice
  • 5–9 tbsp sugar, adjust to taste
  • 3–4 saffron strands (optional)
  • 1/8–1/4 tsp cardamom powder

Cook:

  1. Wash the Daawat Traditional Basmati Rice thoroughly until water runs clear. Soak for at least 2–3 hours
    or overnight.
  2. Add milk and cream to a heavy-bottom pan. Cook on low-medium heat, stirring frequently so it doesn’t stick or burn.
  3. Allow the milk to slowly cook and reduce, stirring often and scraping the sides to incorporate the creaminess back in.
  4. Once the milk has reduced significantly and comes to a strong boil, add the soaked rice (drained completely, no soaking water).
  5. Continue cooking on low-medium heat, stirring frequently to prevent sticking. Let the rice cook directly in the milk until completely soft.
    • This usually takes 15–20 minutes.
  6. Keep stirring as the rice cooks. The mixture will thicken and reduce, gradually taking on a rich rabri-like consistency.
  7. Once the rice is fully cooked and soft, add sugar and cardamom powder. Stir until the sugar fully dissolves.
  8. Remove from heat once the sugar has melted and the kheer is thick and creamy.
  9. Serve warm or chilled. For a rabri-style texture, pour into serving bowls and chill.
  • Once cold, it will set thicker and creamier, similar to rabri