Eid Sweet Milk Rice with Nuts and Cinnamon

Name: Eid Sweet Milk Rice with Nuts and Cinnamon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed until water runs clear and drained; 2 cups (480 ml) whole milk; ¾ cup (180 ml) sweetened condensed milk; 1 cup (240 ml) water; 3 tablespoons (45 g) ghee; 2 whole cinnamon stick; ¼ teaspoon (½ g) ground cardamom (optional); ½ teaspoon (3 g) fine sea salt; ½ cup (70 g) whole almonds, raw, roughly chopped; ½ cup (70 g) raw cashews, roughly halved; ⅓ cup (50 g) golden raisins (optional); ground cinnamon (optional)

From the MyKitchenBank Kitchen

A celebratory South Asian rice dish sweetened with condensed milk and infused with aromatic cinnamon. Toasted nuts and ghee add richness and texture, making this the perfect festive side or dessert rice for Eid or other special occasions. Creamy, aromatic, and utterly comforting.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 6 servings

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Steps

Before you start

Rinse the basmati rice under cold water until the water runs clear, then drain well
Have all nuts measured and ready to toast
Preheat your stovetop so you can begin cooking immediately after rinsing the rice

1
Toast the nuts
- Heat a small skillet over medium heat.
- Add the chopped almonds and halved cashews.
- Toast for 3–4 minutes, stirring often, until they turn golden and smell fragrant.
- Do not let them brown or burn.
- Transfer to a small bowl and set aside.
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Ready when: Nuts are golden and smell fragrant
Tip: Toasting the nuts brings out their flavor and prevents them from becoming soggy in the milk.
2
Heat ghee and add spices
- In a medium saucepan (3-quart or larger), melt the ghee over medium heat.
- Add the 2 cinnamon sticks and the ground cardamom (if using).
- Stir and let the spices bloom for about 30 seconds until very fragrant.
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Ready when: Spices are fragrant
Tip: Blooming the spices in hot ghee releases their essential oils and deepens their flavor.
3
Add rice and toast
- Add the rinsed and drained rice to the pan.
- Stir constantly for 1–2 minutes, coating all grains with the ghee and spices.
- The rice should look slightly shiny and smell nutty.
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Ready when: Rice grains are coated and smell nutty
Tip: Toasting the rice keeps each grain separate and adds a subtle depth to the finished dish.
4
Pour in liquids
- Pour in the water, whole milk, and condensed milk.
- Add the salt.
- Stir to combine everything evenly.
- The liquid should cover the rice by about ½ inch.
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Ready when: All ingredients are combined and rice is submerged
Tip: Stirring at this stage prevents clumping and helps the rice cook evenly.
5
Bring to a boil
- Raise the heat to medium-high and bring the mixture to a full boil, stirring occasionally.
- You should see large, rolling bubbles breaking the surface.
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Ready when: Large bubbles rolling across the surface
Tip: Boiling the liquid briefly helps the rice begin cooking from all sides and distributes heat evenly.
6
Reduce heat and simmer
- Once boiling, reduce the heat to low.
- Place the lid on the saucepan, leaving it slightly ajar (about ½ inch of space).
- Simmer gently for 12–15 minutes.
- The rice should absorb the liquid gradually without boiling over.
- Listen for a gentle, steady simmer inside the pan.
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Ready when: Liquid is nearly absorbed and rice grains are soft and creamy
Tip: Leaving the lid slightly ajar prevents the mixture from boiling over while allowing some evaporation to thicken the rice.
7
Check and finish cooking
- After 12–15 minutes, lift the lid and gently stir.
- The rice should be tender and most of the liquid absorbed, leaving a creamy, milky consistency around the grains.
- If the rice is still firm or there's too much liquid remaining, cover and cook for another 2–3 minutes.
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Ready when: Rice grains are tender, creamy milk remains but liquid is mostly absorbed
Tip: Each rice kernel should be distinct and soft, suspended in a rich, creamy sauce—not mushy.
8
Add toasted nuts and raisins
- Remove from heat.
- Discard the cinnamon sticks.
- Gently fold in the toasted almonds and cashews.
- If using raisins, fold them in as well.
- Stir until evenly distributed.
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Ready when: Nuts and raisins are evenly distributed throughout
Tip: Folding gently keeps the rice grains intact and prevents them from breaking.
9
Rest and serve
- Cover the pan with a lid and let rest for 10 minutes.
- This allows the flavors to meld and the texture to set slightly.
- Fluff gently with a fork.
- Transfer to a serving dish and sprinkle with a pinch of ground cinnamon if desired.
- Serve warm.
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Ready when: Rice is fluffy and creamy, flavors are fully developed
Tip: Resting is essential—it lets the rice firm up slightly and makes it easier to serve without clumping.

Good to know

Tips

For a richer dish, use 2 cups (480 ml) whole milk and ¾ cup (180 ml) heavy cream in place of the water and whole milk—omit the water entirely.
If your condensed milk is very thick and cold, warm it slightly before adding so it combines smoothly with the other liquids.
Toast extra nuts separately and use them as a garnish when serving to add texture and freshness on top.
This dish pairs beautifully with savory curries or can be served on its own as a rich, festive dessert course.

Make ahead

"Rice can be made up to 1 day ahead. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over low heat with a splash of milk, stirring occasionally, until warm. The texture will be slightly firmer when reheated, but still delicious."

Storage & reheating

Room temperature: up to 2 hours, covered. Refrigerator: up to 3 days in an airtight container. To reheat, place in a saucepan over low heat and add a splash of milk, stirring gently until warmed through (3–5 minutes). Freezer: not recommended, as the creamy texture does not freeze well.

Substitutions

ghee → unsalted butter. Use the same amount. The flavor will be slightly different but still delicious.
sweetened condensed milk → ¼ cup (60 ml) heavy cream mixed with 2 tablespoons (25 g) sugar. Stir the mixture into the cooking liquid in place of condensed milk. The dish will be slightly less sweet.
whole almonds, raw → pistachios or pine nuts. Use the same amount and toast the same way. Pistachios add a lovely color and flavor.
raw cashews → walnuts or pecans. Chop and toast the same way. The flavor will be earthier.