Spice up the Curry

Rice Kheer (Rice Pudding)

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Kheer recipe - Rice kheer recipe - Indian Rice pudding

Rice kheer has different names such as khiri, payasam, payesh, rice pudding. It is made by boiling rice with milk and sugar and flavored with cardamom, almonds, pistachios, cashew nuts, saffron or raisins. It is typically served during the meal or as a dessert. Kheer is prepared in festivals, temples or any   special occasions. Some recipes require cooked rice to make kheer but I personally don’t like to use cooked rice. Because if rice is cooked then it will not absorb that much milk and you won’t get much flavored or rich puffed rice in kheer. So I always use uncooked rice and cook them in milk. So let’s see how to make Kheer. If you make it then let me know how it turns in comments below.

Adapted from – My recipe note book

5 from 1 reviews
Rice Kheer (Rice Pudding)
Prep time
Cook time
Total time
Cuisine – Indian Recipe category – Dessert Skill level – easy/beginner
Yield: 2 Servings
  • • Long grain or short grain Rice – ⅓ cup **Notes
  • • Milk – 2 ½ cups **Notes
  • • Saffron – few strands (Optional)
  • • Sugar – ¼ cup
  • • Cardamom powder – ¼ teaspoon
  • • Almonds – ½ tablespoon, chopped (Optional)
  • • Cashew nuts – ½ tablespoon, chopped (Optional)
  • • Pistachios- ½ tablespoon, chopped (Optional)
  • • Raisins – ½ tablespoon (soaked in water for 15 minutes) (Optional)
  • ..............................................................................................................................................
  • RiceI have used basmati rice. But you can use any long grain or short grain rice, doesn’t matter at all.
  • Milk - I used whole milk but you can use 1%, 2% or any. If you use whole milk it will become richer than others.
  • NutsI used only almonds and cashew nuts (me and my husband don’t like pistachios and raisins). You can use any nuts you like.
  1. Wash and drain the rice. Take rice and milk in a heavy bottom pan.
  2. crush saffron strands and add to milk and rice mixture.
  3. Put them on high heat and bring it to boil.
  4. Once it comes to a boil, reduce the heat to medium-low and simmer until rice is tender. It will take about 20 minutes. Stir the milk in between so it doesn’t stick to bottom and sides.
  5. Then add sugar, nuts
  6. add cardamom powder. Mix well.
  7. % http://www.spiceupthecurry.com/wp-content/uploads/2012/10/P1010986-Copy.jpg
  8. Cook it till it gets thickens; it will take about 5-7 minutes.
  9. Serve hot or cold.
Additional Info
Taste – sweet, rich, creamy and grainy from cooked rice

Shelf life – after it comes to room temperature, you can keep refrigerated up to 3-4 days in air tight container. You can freeze it up to 3-4 weeks.

Serving suggestions – It usually served on festivals as a sweet accompaniment to meal. Serve warm kheer with poori. You can serve cold, let it come to room temperature and then keep in refrigerator for about 1-2 hours to chill then serve.

Cooking tips

- Always use heavy bottom pan, otherwise milk will stick to the bottom of the pan and it will burn.

- If you are serving Rice kheer cold then cook little less after adding sugar and don’t make too thick. Because once it cools it will thicken.

- Don’t go away when milk and rice mixture is simmering. Stir in between so it doesn’t stick to pan.

- If it thickens too much 2-3 days. Add some warm milk make you referable consistency.

Categorized under Diwali Recipes, Diwali Sweets, Gluten Free, Indian Sweets

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  • supritha July 25, 2013, 6:07 am

    I tried….and it cameout awesome…thanks for the recipe.

    • Kanan July 25, 2013, 11:24 am

      Glad to hear that. Thanks for the feedback.

  • Fleur d'Oranger Masala and co. May 20, 2012, 6:00 am

    My husband loves kheer…he got me hooked to it too.

  • Asmita May 16, 2012, 12:54 pm

    This kheer looks so creamy and delicious! Love the nut topping. Absolutely wonderful!

  • maha May 11, 2012, 5:21 pm

    gorgeous dish..very tempting clicks

  • Lizy May 11, 2012, 11:37 am

    pass me a bowl please!

  • Ambreen May 11, 2012, 9:53 am

    Looks absolutely delicious! Lovely color, simply fantastic! Thanks for visiting me and for your sweet words :)

  • Divya Pramil May 11, 2012, 9:16 am

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  • Maayeka May 11, 2012, 4:38 am

    Delicious creamy and smooth kheer..perfectly done..

  • Mary Bergfeld May 11, 2012, 4:07 am

    This really sounds delicious. My daughters will love this. I hope you have a great day. Blessings…Mary

  • Sadhana SensibleVeg May 11, 2012, 3:45 am

    Very yummy and delicious kheer.

  • Kaveri May 11, 2012, 3:25 am

    The addition of saffron in the kheer makes look very attractive…Delicious and yummy

    SYF & HWS – Fennel Seeds

  • Hema May 10, 2012, 10:12 pm

    Wow, very delicious, I should try this out for my daughter, she loves the kheer that we get at a nearby Indian restaurant..

  • Deepa May 10, 2012, 12:14 pm

    very tempting looking kheer

  • Divya Pramil May 10, 2012, 6:56 am

    Yummy Kheer, I love it.. I prepare more or less the same way…

  • Sobha Shyam May 10, 2012, 4:21 am

    very delicious kheer, looks absolutely yum :)

  • yummychunklet May 10, 2012, 3:43 am

    Yum! Love this rice pudding.

  • jeyashrisuresh May 10, 2012, 2:17 am

    This is super delicious

  • Amina May 10, 2012, 1:16 am

    kheer looks fantastic… delicious recipe…
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  • Oriya Foodie May 10, 2012, 1:15 am

    love the kheer… so rich and so yummy!

  • Priya May 9, 2012, 8:10 pm

    Wow kheer looks super rich and irresistible, i dont mind have a bowl rite now.

  • radha May 9, 2012, 5:09 pm

    The kheer looks delicious. Reducing the milk gives it a unique flavour

  • Simran Kamath May 9, 2012, 4:13 pm

    nice kheer……looking so good….I did kheer too! what a coincidence….yummy.

  • Kavitha May 9, 2012, 4:12 pm

    Rice pudding looking so delicious….very tempting too :)