Creamy and aromatic Rice Kheer aka Indian Rice Pudding is made with basic ingredients, and is the quintessential Indian dessert that every Indian grows up eating.
Flavored with cardamom, nuts & rose water, it’s the best way to finish off an Indian meal.
I can’t believe it took me so long to share a basic rice kheer recipe on the blog.
Kheer, a rice pudding is probably the most common dessert that’s made in every Indian household.
It’s one dessert that I grew up eating on a regular basis. Whenever there would be a celebration or a festival or just because we felt like eating a dessert, kheer was what mom always made.
What is Kheer
Kheer is Indian rice pudding made with only three basic ingredients- rice, milk and sugar. And I think that’s the reason it is so commonly made in India because the basic ingredients are so readily available everywhere.
My recipe calls for more than 3 ingredients but those are all optional and add ons. A simple rice kheer that my mom made was always made with only rice, sugar and milk.
In India when we use the word kheer, we are usually referring to the kheer made with rice.
However kheer can be made with other things as well like tapioca pearls , carrot, almonds etc. I love all variations but if you are looking for a classic Indian dessert, then it doesn’t get better or more authentic that a bowl of rice kheer or chawal ki kheer as we would call in Hindi.
I always prefer using whole milk to make my rice kheer, it makes the kheer more rich and creamy and I highly recommend the same.
Flavoring the Kheer
Like I said, you can make the kheer without any flavor with just the 3 basic ingredients. However, few spices and flavors are often added to the kheer to make it even more delicious!
Cardamom: of course the most common and my favorite. I never make my kheer without it.
Rose Water: a splash of rose water goes a long way in giving the kheer that flowery aroma.
Saffron: this was not used commonly in my home. But if you are making kheer for a special occasion then you can add some strands of saffron. Will give it a nice color and aroma.
Nuts: I personally love nuts in my kheer. I usually add cashews, almonds. I like raisins too but Sarvesh isn’t a fan so I don’t usually add them.
Kewra essence: is an extract distilled from pandanus flowers and used to flavor lot of Indian dishes and desserts. I add it sometimes but completely optional.
Serving Suggestions for Kheer
So should you serve the kheer warm or chilled?
The good news is that you can serve it either way, it’s just a personal preference.
Personally, I have always loved chilled kheer. I remember whenever mom would have kheer, I would take out my portion in a bowl and place it in the freezer to chill.
I always eat my kheer chilled.
On the other hand, many people I know prefer eating it hot straight out of the pan.
Either way, rice kheer is delicious and an easy dessert which you can make quickly with minimal ingredients.
Can you Make Kheer Vegan?
Just swap the regular milk with almond milk and it would taste just as good.
In fact I have a recipe for kheer made with almond milk here .
Also to keep the recipe vegan, skip the step of roasting the rice with ghee in the beginning.
Next time you cook an Indian meal, make sure to finish it off with this lovely kheer. You taste buds will definitely thank you!
1- Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once soaked for around 20 minutes, drain the rice using a colander and set aside.
I used basmati rice here, you can use any other rice as well.
2- Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods.
Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
3- Then add the milk to the pan and stir well. Set heat to medium-high.
4- Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stuck to the bottom of the pan.
5- Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so.
The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.
If you want super thick kheer, cook for 15 more minutes at this point.
6- Add in the sugar and mix.
7- Also add in the nuts. I used cashews and almonds.
8- Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don’t worry if your kheer doesn’t look very thick at this point.
It will continue to thicken as it cools down.
Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled.
I let my kheer chill for 4 to 5 hours before serving.
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This post has been updated from the recipe archives, first published in 2017.
Indian dessert recipe of rice kheer, prepared for almost every festival and celebration, is a popular choice for many people. Rice and Milk are used in the preparation of this dessert. It’s flavored with cardamom powder and dried fruits, and it’s delicious.
Table of Contents
RECIPE OF RICE KHEER
- Full-cream Milk – 1 liter
- Rice – ¼ cup (50 grams)
- Dry coconut – 2 tsp (grated)
- Almond – 2 tsp
- Raisin – 2 tsp
- Cardamom powder -½ tsp
- Sugar – ¼ cup (50 grams)
How to make Recipe Of Rice Kheer
Take a pot with a thick bottom and place the rice in the pool. Cook the rice until it is tender. If you are making kheer with 1 liter of Milk, use a more extensive collection that can hold 2 liters of Milk instead of a smaller one. With plenty of water, thoroughly clean the pool.
Pour 1 liter of milk into a pot and turn on the gas stove to heat it. Allow the Milk to come to a boil. When the milk begins to boil, stir it constantly and make sure the spatula touches the bottom of the pan. Proper stirring will prevent the Milk from sticking to the bottom of the pan.
¼ cup of soaked rice should be added. Maintain a low-to-medium flame. We will use short-grain rice, which is primarily used for making kheer (sweet rice pudding). Fourteen cups of rice should be washed and soaked for half an hour.
Stir the Milk in small batches at regular intervals until the Milk thickens, and the rice is thoroughly mixed. Every 1-2 minutes, give the kheer a good stir.
During the cooking process, you will notice cream floating on top of the Milk. Every time the cream separates from the Milk, it must be dissolved in the Milk. This is done to make the Milk thicker.
The rice has been cooked, but it still needs to be mixed with the Milk to be served. As a result, we can now include dried fruits. 2 tablespoons of finely chopped coconut, two tablespoons of almonds, and 2 tablespoons of raisins are all good additions. Everything should be mixed and cooked while being stirred at regular intervals.
Nisha Madhulika Tips
You can make kheer with or without dried fruits depending on your preference.
After 35 minutes of cooking, the rice and Milk have been thoroughly combined. 1/4 teaspoon of cardamom powder should be added. It will impart a pleasant aroma and flavor to the kheer. 1/4 cup sugar (4 tbsp sugar) or more to your liking is a good idea. Everything should be thoroughly mixed.
Place a lid on top of the pot and turn the burner off. a. Allow it to sit for 5 minutes.
It will only take 5 minutes for your kheer to be ready with the perfect thick but runny consistency. Chop almonds and sprinkle them on top of the kheer to finish it off. The kheer is prepared and ready to be served.
Prepare this rice kheer recipe right away and share it with your family and friends. It’s that simple.
Recipe Of Rice Kheer Video
About Chawal Ki Kheer Recipe | Rice Kheer: One of the most favourite Indian dessert, made quickly and easily with just a few ingredients. Chawal ki kheer is the perfect dessert recipe to celebrate a festival or any joy or just cook it up as an after-meal dessert at home. Kheer is basically rice pudding made across India, it is simlar to rice payasam made in South Indian homes.
Ingredients of Chawal Ki Kheer (Rice Kheer) Recipe: Fragrant Basmati rice simmered in whole milk sweetened with sugar and flavored with green cardamom powder, garnished with slivered almonds and lightly roasted whole pistachio nuts. All of this together makes for this delicious Kheer recipe.
Ingredients of Chawal Ki Kheer
- 1/4 Cup basmati rice
- 6 cups milk
- 3/4 cup condensed milk
- 1/4 cup sugar
- 1/2 tsp green cardamom powder
- 10 gms almonds (slivered)
- For garnishing:
- 20 gms slivered Almonds
- 30 gms pistachio nuts (whole)
How to Make Chawal Ki Kheer
- 1. Pick, wash and soak rice for 20 minutes.
- 2. Drain and rinse the rice again and set aside.
- 3. In a heavy bottomed pan, boil milk add the drained and rinsed rice.
- 4. Simmer it for 20 to 25 minutes, stir continuously. Add condensed milk.
- 5. Mix well. .
- 6. Add sugar, cardamom powder and slivered almonds. Mix thoroughly.
- 7. Serve hot or chilled garnished with slivered almonds and roasted whole pistachio nuts.
You may add boiled saffron, if desired.
You may add rose water to further enhance its flavor.
Ensure that you use a heavy bottomed pan, in order to prevent the milk from burning or sticking to the bottom of the cooking pan used.
You may add lesser quantity of sugar as we are using condensed milk in its preparation.
Ever thought about cooking Kheer with Paneer? Yes, you can have your very own Paneer Kheer at home.
Payasam is a south Indian version of Rice kheer and we have got 5 best recipes of cooking Payasam at home.
Introduction: How to Make Kheer (rice Pudding)
Kheer is delicious. It’s good hot, cold, runny, thick, with cashews, with fresh fruit, with raisins, for breakfast, for dessert, for dinner, lunch. etc. I really love this recipe. 😀
And it’s super simple to make! So go on, impress people!
Step 1: Ingredients!
Step 2: Cooking the Rice!
Combine the milk, water, and rice in an adequately sized pot.
Put this over medium heat.
This is really the hardest part of the whole recipe. You need to stay with the milk the entire time the rice is cooking – otherwise, you’ll end up with burnt milk, which is one of the worst things you’ll ever encounter whilst cooking!
Once you see small bubbles forming around the edge of the pot, you’re halfway there! Once you start getting bubbles in the center of the pot, set your timer for 10 minutes!
Keep the milk bubbling but not boiling and stir every couple minutes – make sure to get the entire bottom on the pot, the sides, and corners! You might need to turn the heat lower to keep this going the way you need it to go. 😀
After 10 minutes, check the rice. If it’s soft – move along! If not, give it a few more minutes and try again!
Step 3: Add the Spice!
Turn the heat down to low and add the condensed milk, cardamom, and sugar.
Stir this for a few minutes until everything is combined. You might need to get the whisk out at this time if the cardamom starts clumping together. 😛
Let this simmer a few more minutes! If it’s not thick enough for you, let it simmer a little longer, stirring frequently. 🙂
Step 4: Serve!
Ladle into bowls and serve hot if you like, or put it in the fridge a couple hours to thoroughly chill it.
It’s amazing both ways. 😀
I’d say this is probably 6-8 servings, depending on size. Maybe less if you find yourself devouring most of it.
On this particular day, I put chunks of fresh mango in it along with cashews that I crumbled with my fingers. It was my dinner. Yum!
Kheer is a tasty rice pudding popular in Nepal and North India.
It is similar to European rice pudding but with the addition of spices like cinnamon, cardamon, fenugreek and cloves. It is a delicious pudding to satisfy a sweet tooth after a hearty curry.
This is the recipe for rice pudding from our course at the Nepalese Cooking School in Kathmandu.
Teacher, Eanu looks on as Stefan and Sebastien fight during cooking class
Ingredients for kheer rice pudding
- 2 litres of milk
- 250 grams of long grain rice like Basmati
- 150 grams of grated coconut
- 4 tablespoons of caster sugar
- Spices: cardamon, cinnamon, cloves and fenugreek:
Spices for kheer – Nepalese rice pudding
How to make kheer
1. Bring the milk and rice to a boil in a pan.
2. When it starts to boil, reduce the heat, stir and add the grated coconut and all the spices.
3. Let it simmer for around 20 minutes to cook the rice, then add the sugar. Keep stirring to avoid the bottom of the pan burning.
4. When the sugar has dissolved into the mixture, continue cooking for a further 10 minutes.
5. Remove from the heat and transfer mixture to a separate bowl, cover with cling film and refrigerate for around 4 hours or over night.
Sebastien and our friend from London Talib with Amrit, owner of the Nepalese Cooking School
Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys’ travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.
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- Total Time 50m
- Prep Time 20 m
- Calories 217
Add some sweetness to your Teej preparations with this delicious Kheer recipe, which you can prepare at home in just a few minutes by following some simple steps.
Kheer is a nationally recognized dessert that is loved by millions. It is a delicious pudding made by boiling milk and sugar with rice or vermicelli and any other taste enhancing ingredients like sugar or jaggery. A variety of other assortments are added to further entice the palate, such as dates, saffron, and dry fruits. Kheer is traditionally served at auspicious occasions like festivals and special occasions. Traditionally the delicious kheer is made using rice. However, over the years there have been several variations where it is now prepared using a number of ingredients like vermicelli, makhana, ragi, sooji (semolina), and even sabudana. Here is the recipe of kheer made using basmati rice with full cream milk, which is high on creamy part. It has sultanas in it along with saffron, sugar, almonds, pistachios and cashews. You can easily make this kheer recipe in just 4 steps, and you do not need to do much hard work for it. Also, if you want to accentuate the taste or the flavour of this delectable dessert, then you can add kewra or rose water in the recipe. So gather the ingredients, and follow the steps, and you will have made your very own dessert.
Ingredients of Kheer
- 1 cup basmati rice
- 250 gm sugar
- 30 gm sliced almonds
- 30 gm sliced unsalted pistachios
- 10 strand saffron
- 2 litre full cream milk
- 2 teaspoon powdered green cardamom
- 30 gm chopped cashews
- 30 gm sultanas
How to make Kheer
Step 1 Soak rice and boil milk
Rinse the rice and soak it for 15-20 minutes. Ensure that the rice that you are using is aromatic. Boil the milk, and put one tablespoon of boiled milk in a bowl. Once warm, add a few saffron strands to the tablespoon of milk.
Step 2 Cook rice till al dente for kheer
While the milk is boiling, drain all the water from the rice and add it to the milk. Cook the rice on low flame till it is half cooked, then mix sugar as required, and continue cooking. Simmer till the rice is almost cooked. The flame should be kept low and you must keep stirring.
Step 3 Simmer the kheer until it thickens and add dry fruits
Add half a teaspoon of cardamom powder, chopped cashews, sliced pistachios and the saffron dissolved milk to the rice. Mix and continue to cook. Once the rice grains are cooked and the kheer thickens, scrape milk solids from the sides and add it to the kheer.
Step 4 Add golden raisins to rice kheer
Garnish with one tablespoon of golden raisins (sultana) over the kheer, and serve hot or cold. (Tip: Add one tablespoon of rose water or kewra water to enhance the flavour.)
This sweet, creamy, milky rice pudding is a popular Indian dessert that you can make in minutes, thanks to the instant pot!
What is Kheer?
Kheer is a creamy rice pudding that requires three essential ingredients:
We almost always have those three ingredients at my house, making this an easy dessert to throw together at the last minute. If you’re dairy-free or vegan, full-fat canned coconut milk works as a great substitute for whole milk in this recipe.
In addition to the three main ingredients, you can also add spices like cardamom and saffron to the kheer. You can also top it with crushed nuts and raisins. These extra ingredients add flavor, aroma, and texture to the kheer.
What does Kheer taste like?
If you’ve never tried kheer before, it’s essentially a milky pudding-like dessert with a thinner consistency than American rice pudding. Even though most folks refer to kheer as an “Indian rice pudding,” I’d say it’s actually more like a dessert soup. I guess “dessert soup” isn’t really a thing, though.
The great thing about kheer is that you can serve it year-round. When the weather is cold, I prefer to serve warm kheer, and when it’s hot outside, I like to serve it chilled.
Origins of Kheer
If you’re interested in the history behind this dessert, in his book, The Oxford Companion to Food, Alan Davidson writes that kheer likely originated in Persia, “where a similar dessert is known as sheer birinj (rice pudding).” Sheer is a Persian word that translates to milk. The word kheer, derived from Sanskrit, means milk too (though interestingly enough, in Persian, the word kheer means something entirely different… a bodily part I won’t mention here, but perhaps my Persian readers will get a good chuckle).
But Indian food historian K.T. Achaya writes in his book, Indian Food: A Historical Companion, that payasa, a dessert made of “rice cooked in milk and sugar” is mentioned in Buddhist literature, which would likely predate the sheer.
To me, the idea of combining milk, sugar, and rice seems pretty obvious, especially when you’re working with few ingredients, so I can see how both of these origin stories might be true. Perhaps one version was already present and then later given another name? After all, the word kheer is typically used in North India (which was conquered by the Mughals), whereas in South India, this type of dessert is referred to as payasam.
Anyway, you can make many different kheer varieties, but the most popular type of kheer is made with rice. This type of kheer is also known as chawal ki kheer, which translates to “rice kheer.” I also have recipes for carrot kheer and a south Indian dal kheer, better known as moong dal payasam.
Why Make Kheer in an Instant Pot? + My Secret to Keeping Milk from Burning:
Before getting my electric pressure cooker, I rarely made kheer, and that’s because it would take ages to make on the stovetop. You’d have to stir and stir and stir to keep the rice from sticking and the milk from boiling over. Not anymore.
This dessert is now effortless to make in an Instant Pot.
If you’ve made kheer before, then you know it can be tough to prevent milk from burning at the bottom of the pot. I have a secret to making kheer in the instant pot – a method that will keep the milk from scorching. Once you try my recipe, I’m sure you won’t go back to making kheer on the stovetop again.
So what’s my secret to keeping the milk from burning? It’s the first step in the recipe below – basically, you want to press the sauté button, add water and wait until it is steaming before adding milk. Heating the water before adding the milk will keep the milk from burning. So simple, right?
Is kheer better hot or cold?
You can serve kheer at any temperature – warm, hot, or cold. There’s nothing better than a bowl of warm kheer when it’s chilly outside. And when it’s scorching hot, a chilled bowl of kheer is the most refreshing dessert.
What do you eat with kheer?
Nothing, you just eat it with a spoon! You can top the kheer with crushed nuts and golden raisins if you’d like – I like the contrast in texture.
What type of rice is used?
I use fragrant white basmati rice, but you can use another type of white rice if you prefer.
How long does rice kheer last?
I suggest eating kheer within two days of making it.
How do you thicken Indian Rice Pudding?
To thicken this pudding, press sauté on the instant pot and stir until the kheer reaches your desired consistency. It will also thicken a bit as it cools down.
Published: May 9, 2012 · Last Modified: Apr 11, 2020 by Kanan Patel / 23 Comments
Rice kheer is one of the easiest traditional Indian desserts you can make! Rich, creamy pudding-like texture and flavored with cardamom and saffron. A dangerously addictive treat you’ll want to make it again an again!
This kheer recipe is very easy to make and required very few ingredients. All of the ingredients will be available in your pantry very easily. You can’t go wrong with this recipe, unlike other Indian sweets which call for one string sugar syrup.
What is Rice Kheer?
Kheer is an Indian rice pudding where basmati rice is cooked in milk and sugar. It is flavored with cardamom, saffron and garnished with nuts. In Hindi, it is called chawal ki kheer. Every region has its own version of making it. Today’s kheer recipe is North Indian style.
There is another little similar dessert called phirni. The ingredients are same, but in phirni a coarse rice paste is cooked in milk vs rice grains.
Three methods of making rice kheer:
- Traditional method: Here rice is cooked in milk. So every grain will absorb the milk and becomes rich and fluffy. It gives the best creamy texture to the kheer. So I personally prefer this method.
- Instant version: Kheer made with condensed milk and cooked rice. It gets ready in less time. If I am short on time or have leftover cooked rice than I go for this method.
- Instant pot kheer: made in the electric pressure cooker.
How to make Rice kheer recipe?
1) Wash the rice under running cold water till water runs clear. Soak them in enough water for 20-30 minutes.
2) After soaking time, discard the water.
3) Take milk in a heavy bottom pan. Turn the heat on medium.
4) Let the milk come to a boil.
5) Once it starts boiling, add rice.
6) Stir well and let it simmer on low-medium heat 20-25 minutes. Or till the rice is tender and cooked. Do stir every five minutes and make sure that rice or milk is not sticking to the pan.
7) Check by pinching the rice grain, it will mash very easily.
8) When you take a spoonful of it and pour it back, rice and milk stay separate.
9) Now add sugar.
10) and cardamom powder. Stir it well.
11) Also, add saffron strands.
12) and chopped cashews, almonds, and raisins.
13) Mix well. It becomes thin as the sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.
14) How to check the right consistency of kheer: take ladleful of kheer and pour it back. rice and milk should fall together in the same flow. They should not be separated like earlier. Once you get this consistency then turn off the stove.
For the variation, you can try adding a teaspoon of rose water or kewra water once it is ready. It will give a really good flavor.
You can serve it warm. Or let it cool down completely and then chill in the fridge. many preferred chilled kheer. Keep in mind that it will get thick as it cools down. So if planning to serve this chilled then reduce the simmering time after adding sugar and keep little on the thinner side.
Serving suggestion: Serve it as a dessert along with your meal or after the meal. It can be served warm with pooris.
Step by Step Photos Above Want to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!