🍚 Rice Pudding (Indian Rice Kheer)

Creamy, rich, and delicately flavoured, this traditional rice pudding is made with basmati rice, full-fat milk, sugar, cardamom, and nuts. It’s an easy Indian dessert perfect for festivals, celebrations, or a comforting sweet treat.

Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes
Servings: 4–5
Course: Dessert
Cuisine: Indian

Ingredients

• ½ cup basmati rice
• 1 litre full-fat milk
• ½ cup sugar, or to taste
• 4–5 green cardamom pods, crushed
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp pistachios, chopped
• 1 tbsp raisins
• 1–2 tbsp chopped or sliced nuts for garnish
• 1 tsp rose water or ½ tsp kewra water (optional)
• A few strands of saffron (optional)

Method

1. Wash and soak the rice: Wash the basmati rice thoroughly and soak it in water for about 15–20 minutes. Drain completely.
2. Heat the milk: Pour the milk into a heavy-bottomed pan and bring it to a gentle boil.
3. Add the rice: Add the drained rice to the milk. Cook on low to medium heat, stirring frequently so the milk doesn’t stick to the bottom.
4. Cook until creamy: Simmer for about 30–35 minutes, or until the rice becomes soft and the milk thickens. Lightly mash some of the rice with the back of the spoon for a creamier texture.
5. Add sugar and flavourings: Add sugar, crushed cardamom, almonds, cashews, pistachios, and raisins. Cook for another 5–7 minutes.
6. Add saffron: If using saffron, soak it in 1 tablespoon of warm milk and add it to the kheer.
7. Finish: Turn off the heat and add rose water or kewra water if desired.
8. Garnish and serve: Garnish with chopped pistachios, almonds, and a few saffron strands. Serve warm or chilled.

👩‍🍳 Tips for Perfect Rice Pudding

• Use full-fat milk for a richer and creamier kheer.
• A heavy-bottomed pan helps prevent the milk from burning.
• Stir regularly while cooking.
• Don’t make the kheer extremely thick while cooking—it will thicken further as it cools.
• For extra richness, add 1–2 tablespoons of condensed milk, reducing the amount of sugar accordingly.

❓ Frequently Asked Questions

Can I use leftover cooked rice?
Yes. Add about 1½ cups cooked rice to the simmering milk and cook until creamy.

Can I make rice kheer without sugar?
Yes. You can use dates or another preferred sweetener, although the flavour and texture will be slightly different.

How long can I store rice kheer?
Store it in an airtight container in the refrigerator and consume within 2–3 days.

Can I serve rice pudding cold?
Absolutely! Chilled rice kheer is especially delicious during warmer weather.

🌸 Serving Suggestion

Serve Rice Pudding/Kheer chilled in small bowls, topped with pistachios, almonds and a few saffron strands. It also makes a beautiful festive dessert when served in small traditional earthen pots.

Food by Shalini Tip: For that classic restaurant-style creamy texture, cook the milk slowly and patiently—the longer, gentle cooking allows the rice starch to naturally thicken the pudding.