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 and again!
Jump to:
❤️About This Recipe
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 South Indian version called paal payasam.
- There is another little similar dessert called phirni. The ingredients are the same, but in phirni a coarse rice paste is cooked in milk vs grains.
How is Kheer Made?
- 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 then I go for this method.
Kheer is super easy to make, unlike many other Indian sweets which call for one-string sugar syrup.
Kheer is made with a few ingredients those are pantry staples.
Check out other kheer recipes Lauki kheer // Carrot kheer // Makhane ki kheer // Sabudana kheer // sweet potato kheer // Pumpkin kheer
🧾Ingredient Notes
- Basmati rice: Highly recommend using basmati rice while making the kheer recipe. Because basmati rice is fragrant, it imparts a delicious aroma to kheer.
- Milk: It has to be full-fat whole milk to get that creamy, rich texture.
- Cardamom powder: Remove the tiny black seeds of green cardamoms and crush them into mortar and pestle. We prefer completely ground form, some prefer coarsely crushed cardamom seeds.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Wash the rice under running cold water until water runs clear or rinse them until water is not cloudy anymore. Soak them in enough water for 20-30 minutes. After that discard the soaking water.
2) Take milk in a heavy bottom pan. Turn the heat on medium-low.
3) Keep stirring at regular intervals to avoid scorching of milk.
4) Once it starts boiling as add soaked, drained rice.
5) Let it simmer 25-30 minutes or until the rice is tender and cooked. Do stir every five minutes and make sure that it is not sticking to the pan.
NOTE: Check by pinching the rice grain, it will mash very easily. When you take a spoonful of it and pour it back, rice and milk stay separate.
6) Now add sugar.
7) Also, add saffron.
8) Mix well. It becomes thin as the sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.
9) Now add chopped nuts, cardamom powder and stir well. Serve warm or chilled.
10) How to check the right consistency of kheer: take a ladleful of kheer and pour it back. rice and milk should fall together in the same flow (not separated) Once you get this consistency then turn off the stove.
💭Expert Tips
- Consistency of kheer: Keep in mind that it will thicken 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.
- Sugar amount: the mentioned amount will make the kheer just sweet (that’s how our whole family loves it). If you prefer more sweet kheer then you can add 1-2 tablespoons of more sugar. Taste and see if more is needed.
- Basmati rice substitute: You can use any other fragrant rice like ambemohar, surti kolam, sona masoori, thai jasmine rice or whatever type you have on hand.
- Variations:
- You can add raisins or other dried fruits. If so add along with sugar so they get a chance to plump up.
- You can add a teaspoon of rose water or kewra water at the end.
- Storage: Let kheer cool down completely and store in the refrigerator in an airtight container for 3-4 days.
🍽 Serving Ideas
- Kheer can be served warm or chilled.
- Kheer can be served as a breakfast or as a dessert along with your Indian meal or as an after-meal dessert.
- This combo is super delicious: warm kheer with poori.
Check Out Other Indian Sweets
PS Tried this rice kheer recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
📋 Recipe Card
Rice Kheer
Ingredients
- ⅓ cup Basmati rice
- 4 ¼ cups (1 liter Milk Full-fat whole milk
- ⅓ cup Sugar
- 3-4 strands Saffron
- ¼ teaspoon Green cardamom seeds powder
- 1 tablespoons Cashew nuts chopped
- 1 tablespoon Almonds chopped
Instructions
- Wash the rice under running cold water until water runs clear or rinse them until water is not cloudy anymore. Soak them in enough water for 20-30 minutes. After that discard the soaking water.
- Take milk in a heavy bottom pan. Turn the heat on medium-low. Keep stirring at regular intervals to avoid scorching of milk.
- Once it starts boiling as add soaked, drained rice. Let it simmer 25-30 minutes or until the rice is tender and cooked. Do stir every five minutes and make sure that it is not sticking to the pan.
- NOTE: Check by pinching the rice grain, it will mash very easily. When you take a spoonful of it and pour it back, rice and milk stay separate.
- Now add sugar and saffron. Mix well. It becomes thin as the sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.
- Now add chopped nuts, cardamom powder and stir well. Serve warm or chilled.
Notes
- How to check the right consistency of kheer: take a ladleful of kheer and pour it back. rice and milk should fall together in the same flow (not separated) Once you get this consistency then turn off the stove.
- Keep in mind that kheer will thicken 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.
- Sugar amount: the mentioned amount will make the kheer just sweet (that’s how our whole family loves it). If you prefer more sweet rice kheer thrn you can add 1-2 tablespoons of more sugar. Taste and see if more is needed.
- Basmati rice substitute: You can use any other fragrant rice like ambemohar, surti kolam, sona masoori, thai jasmine rice or whatever type you have on hand.
- Variations: You can add raisins or other dried fruits. If so add along with sugar so they get a chance to plump up. You can add a teaspoon of rose water or kewra water at the end.
- Storage: Let kheer cool down completely and store in the refrigerator in an airtight container for 3-4 days.
Gail Derivan
So easy to make and delicious to eat! Your directions, video and photos are explicit and easy to follow. I will definitely be making this treasured dessert for many times to come!!! Thank you for sharing this!
-Gail D
Kanan Patel
Happy to know that it is helpful.