Saffron Breakfast Kheer

Saffron Breakfast Kheer
Saffron Breakfast Kheer
Kheer is an Indian rice pudding eaten on high holy days and at feasts. It is a calming mix of gentle spice, milk, and rice, which I find especially good to eat at breakfast time. There is nothing more nourishing to my mind than milk and rice together—easy to eat and cleansing. I make a double batch of this and reheat it with a little extra milk on the following days; sometimes it's dessert too. Kheer is used in the Ayurvedic tradition to balance the system during the winter; the sweet cinnamon helps digestion, and the warmth of the rice and milk protects against any wintery cold. I use brown rice here but white rice would be just as delicious. I suggest soaking the rice overnight—it is a two-minute job and will vastly speed up the cooking process. If you don't remember to do it overnight, then soaking it as long as you can will be OK. If saffron is a bridge too far for breakfast, then you can just leave it out; the other spices will hold up.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4 sevings
Breakfast Rice Brown Rice Dessert Nut Almond Cashew Indian Raisin Wheat/Gluten-Free Vegetarian Cardamom
  • 1/4 teaspoon ground ginger
  • 1 small cinnamon stick
  • 1 cup (150 g) long-grain brown rice
  • 3/4 cup (100 g) cashew nuts
  • 1/3 cup (50 g) blanched almonds
  • 4 1/2 cups (1 l) almond milk (i use unsweetened)
  • 6 cardamom pods
  • 2/3 cup (100 g) raisins (i use golden ones)
  • a pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)
  • 2 tablespoons golden honey
  • the zest of 1 unwaxed lime
  • a small handful of toasted coconut flakes
  • Carbohydrate 73 g(24%)
  • Fat 24 g(37%)
  • Fiber 7 g(29%)
  • Protein 13 g(26%)
  • Saturated Fat 6 g(28%)
  • Sodium 192 mg(8%)
  • Calories 525

Saffron Breakfast Kheer: A Culinary Embrace of Warmth and Comfort

As a busy professional, my mornings often feel like a whirlwind of emails, meetings, and deadlines. Finding time for a nourishing and delicious breakfast can feel like a luxury, but I’ve discovered that even amidst the chaos, a little bit of self-care can make all the difference. That's where my beloved Saffron Breakfast Kheer comes in.

This isn't just any breakfast; it's a warm hug in a bowl, a taste of home, and a reminder to slow down and savor the simple things. The creamy texture of the rice pudding, delicately spiced with cinnamon and cardamom, is utterly soothing. And the subtle floral notes of saffron add a touch of elegance that elevates this humble dish to something truly special.

The beauty of this recipe lies in its simplicity and adaptability. While I often make a double batch, prepping it ahead of time allows me to enjoy it throughout the week. On busy weekdays, a quick reheat with a splash of extra almond milk turns this breakfast into a delightful comfort food. And, truth be told, it sometimes makes a delightful dessert as well!

More than just a tasty treat, Kheer holds a special place in my heart. It’s a dish that evokes cherished memories of family gatherings and holidays, a time when the aroma of warm spices filled the air and conversation flowed freely. The warmth and the richness of the milk and rice in this recipe brings back wonderful feelings of nostalgia and family connection.

The Ayurvedic traditions that accompany this dish also appeal to my love of healthy eating and mindful choices. The recipe speaks to the importance of balance and harmony, elements that are as crucial in my professional life as they are in my personal life. The gentle spices aid digestion and provide a sense of well-being. It's a reminder that even amidst a hectic routine, I can prioritize both my physical and emotional health.

The recipe’s flexibility makes it a perfect fit for my lifestyle. I might use brown rice for its nutty flavor and added fiber, or swap it out for white rice for a smoother, more delicate texture. Feel free to experiment and personalize this recipe to your liking. The saffron is a delightful addition, but entirely optional – the other spices hold their own beautifully.

Beyond its nutritional benefits and delicious taste, the Saffron Breakfast Kheer serves as a gentle reminder of the importance of taking time for myself. It's a ritual, a moment of pause amidst the rush, to connect with my senses and appreciate the little joys that life offers. In that sense, it is far more than a simple breakfast – it's an act of self-care, a moment of peace, and a small way to add more joy to the everyday.

Whether you’re a busy professional like myself, or simply someone seeking a delicious and comforting breakfast, I highly recommend giving Saffron Breakfast Kheer a try. It's a recipe that nourishes not only the body but also the soul.

Step-by-step

    • Soak the rice in one bowl and the cashews and almonds in another in cold water for at least 30 minutes but ideally overnight.
    • In the morning, drain the rice and put it into a saucepan with the milk and 2 cups (500 ml) of cold water and bring to a simmer. Cook for 20 minutes at a gentle bubble until the rice has puffed up and the liquid is beginning to thicken.
    • Meanwhile, drain the nuts and finely chop them—you can do this in a food processor if you like. Bash the cardamom pods in a mortar with a pestle, spice grinder, or mixing bowl with rolling pin and remove the fragrant seeds, then discard the pods and grind the seeds until you have a powder.
    • After 20 minutes add the nuts, raisins, spices, and honey to the rice and cook for another 15 minutes until thick and creamy, somewhere between rice pudding and porridge. You want to reach the sweet spot where the rice is soft, with very little bite, and the kheer is creamy but not too thick. If it looks like it is thickening too fast, turn the heat down and add a little boiling water from the kettle.
    • Serve spooned into bowls with the lime zest and coconut flakes on top; if you have a sweet tooth, you could add a little extra honey on top.
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