My go-to kheer recipe with condensed milk! It’s deliciously rich, creamy and perfectly sweet with irresistible flavors. It’s a perfect dessert for any celebration.
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❤️Why I Love This Recipe
This is the instant version (it takes only 20 minutes) vs traditional kheer takes much longer to prepare (20 mins rice soaking time + around 40-50 mins of cook time).
This quick recipe comes handy during the festive season. I know you are busy with a bunch of other stuff like decorating, shopping, making other Diwali snacks or Diwali sweets.
It is a dump and cook recipe. Very simple and easy to make. You cannot mess this up.
Even though this is an instant version, you’ll get the same taste and texture.
🧾Ingredients
Here is the pic of the ingredients used in making rice kheer with condensed milk (milkmaid). You’ll need only 8 ingredients and 20 minutes.
Cooked rice: Because this is the quick version of kheer, we are using cooked rice. Make sure to use the unsalted cooked rice.
Condensed milk: It adds enough sweetness and richness. It also makes the kheer perfectly creamy. Plus, milkmaid is already thick, so we don’t have to simmer for longer to get the right kheer consistency.
Flavoring: I am using cardamom, nutmeg, saffron and rose water. All gives the best flavor, rose water gives a nice aroma.
Nuts: Use a single one or use a mixture of almonds, cashews, raisins.
👩🍳Step By Step Photo Instructions
1) Take cooked rice in a saucepan.
2) Add milk and condensed milk.
3) Add chopped nuts and saffron.
4) Turn the heat on medium, mix well and let it simmer for 12-15 minutes or until it is thickened and becomes kheer consistency. Do stir occasionally to make sure that it is not sticking to the bottom and sides of the pan.
5) Now add cardamom powder, nutmeg and rose water.
6) Mix well and it is ready to serve.
🍽 Serving Ideas
- This can be served warm or chilled. To serve it cold, let it come to room temperature, then chill into the refrigerator in an airtight container for 2-3 hours before serving.
- It can be enjoyed a bowlful of it as such as a dessert.
- Or it can be served along with a meal and served with puri. If serving with poori, I recommend serving warm kheer.
Check Out Other Kheer Recipes
- Lauki kheer
- Pumpkin kheer
- Carrot kheer
- Moong dal kheer (with coconut milk)
- Sabudana kheer
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Kheer With Condensed Milk (Milkmaid)
Ingredients
- 1 cup Cooked rice
- 2 cups Milk
- ½ can (7 oz or 200 grams) Sweetened condensed milk
- 3-4 tablespoons Cashew nuts and almonds, chopped
- few strands Saffron
- ½ teaspoon Green cardamom seeds powder
- ¼ teaspoon Freshly grated nutmeg
- 1 teaspoon Rose water
Instructions
- Take cooked rice, milk, condensed milk, nuts and saffron in a saucepan. Turn the heat on medium.
- Let it simmer for 12-15 minutes or until it is thickened and becomes kheer consistency. Do stir occasionally to make sure that it is not sticking to the bottom and sides of the pan.
- Now add cardamom powder, nutmeg and rose water.
- Mix well and it is ready to serve.
Megan
This was just the right recipe that I was looking for! Simple and easy to make. I moved out to the country and away from all of my favorite restaurants and have been craving Kheer for awhile now. I haven’t had a chance to replenish my saffron or rose water, but it turned out excellent without it. I did almonds, raisins, cardamom, and cinnamon (I’m not a huge nutmeg fan) and it’s delicious. So glad I doubled the recipe for us to enjoy for dessert tonight after dinner. Thank you so much for satisfying a long overdue craving!
Kanan Patel
Very glad that kheer came out good.
Thank you for your detailed feedback.
Naila
Excellent recipe and a keeper! I too added some raisins.
Kanan Patel
Thank you
Paul
Excellent. A handful of raisins didn't hurt the second batch.
Kanan Patel
Yes raisins would be great.
Leigh
Easy and delicious! And your note on consistency was especially helpful because I doubled the recipe (which, of course, alters the cooking time). I had only almonds and no cashews, so I doubled the almonds. I also added a little almond extract at the end, with the rosewater, and it worked very well.
Kanan Patel
Very glad that recipe and tips were helpful.
Thank you Leigh for the feedback.