Kheer (Authentic Indian Rice Pudding)

5 from 1 vote

Kheer (Authentic Indian Rice Pudding)

Rice Kheer, also known as Indian Rice Pudding, is a beloved classic Indian dessert. It's a rich and creamy pudding made by cooking rice with milk and adding nuts and saffron for flavor. Try this easy recipe for a delicious taste of tradition.

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: Indian

Keyword: kheer, rice kheer

Diet: Gluten-free, Vegetarian

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

1/4 cup White rice short grain rice such as jeera samba or sona masoori, you can also use basmati rice
3 pods Green Cardamom (Elaichi) seeds removed and crushed, or use cardamom powder
4 cups Whole Milk
1/4 cup Granulated White Sugar add 1-2 tablespoons for a sweeter kheer
6-8 strands Saffron (Kesar) crushed, optional
1 teaspoon Rose water optional
1/4 cup Mixed Nuts chopped or sliced (cashews, almonds, pistachios), save some for garnishing (optional)

Instructions

Soak the rice for 30 minutes after washing it twice. This helps the rice cook faster.
In a large heavy-bottom saucepan, heat whole milk over medium heat. Drain the soaked rice and add it to the pan.
Boil the mixture, stirring every few minutes to prevent sticking. Cook for about 20-25 minutes until the rice is tender.
Once the rice is cooked, add sugar, cardamom, and saffron. Give it a stir.
Continue cooking on medium-low heat for another 20-25 minutes, stirring occasionally.
After the kheer has reached a thick, creamy consistency and the rice is fully cooked, turn off the heat.
Add the nuts (save some for garnish) to the kheer. If using rose water, add it in. Stir well to combine all ingredients.
If the kheer does not look thick, don't worry as it will thicken as it cools.
Serve hot or chilled. If serving chilled, refrigerate for at least 1-2 hours before serving. Garnish with the reserved nuts.

Video

Notes

Consistency: This rice kheer thickens once it cools down. So add more milk and adjust consistency as needed.

Milk: I highly recommend using whole milk to get a thick consistency. You can also add condensed milk or Mawa to get a richer pudding.

Serve: Kheer can be enjoyed both warm and chilled. Serve warm for a comforting dessert or chilled for a refreshing treat.

Storage: Kheer can be stored in the refrigerator for 2-3 days.

Reheating: Gently heat the kheer on the stovetop or in the microwave, stirring frequently. If it has thickened too much, add a little milk.

Nuts: If you like, toast nuts like cashews, almonds, pistachios, and raisins in ghee before adding to the kheer for added flavor and texture. Remove nuts from the pan and set aside. Garnish with slivered nuts and dried rose petals or saffron strands for a festive presentation.

Nutrition