Protein-Boosted Rice Kheer
A creamy, dreamy bowl of traditional rice kheer with a clever protein boost. We slow-cook short-grain rice in full-fat milk, then stir in milk powder and crushed nuts for extra body and a hefty protein punch. Cardamom and saffron keep it classic, while the texture stays lush and spoonable—just like grandma's.
For 4 servings
- prep · ~20 min
Soak the rice and prepare the saffron.
1.Wash the gobindobhog rice under running water until water runs clear.2.Soak the washed rice in enough water to cover it for 20 minutes, then drain.3.Crush 10 saffron strands, place in a small bowl with 2 tbsp warm milk, and set aside to bloom. - boil · ~4 min
Boil the rice until tender.
1.In a heavy-bottomed pot, combine the soaked and drained rice with ¼ cup water.2.Bring to a simmer over medium heat and cook until the rice is about 70% tender and the water is absorbed (3-4 minutes). - simmer · ~30 min
Simmer the rice in milk.
1.Pour in the full-fat milk and stir well, scraping the bottom of the pot to release any starch.2.Bring the milk to a gentle boil over medium heat, stirring frequently to prevent the milk from sticking or forming a skin.3.Lower the heat to a gentle simmer and cook for 25-30 minutes, stirring every 2-3 minutes, until the rice grains are completely soft and the milk has reduced by about 25%. - mix · ~5 min
Bloom and add the milk powder.
1.Take ¼ cup of the simmering hot milk from the pot and mix it with the milk powder in a small bowl to form a smooth, lump-free paste.2.Pour the milk powder paste back into the kheer, stirring continuously to incorporate it fully.3.Simmer for another 5 minutes to thicken the kheer. - mix · ~5 min
Sweeten and flavor the kheer.
1.Add the sugar and a pinch of salt; stir until the sugar dissolves completely.2.Sprinkle in the crushed green cardamom seeds and pour in the bloomed saffron milk.3.Cook for a final 5 minutes, stirring often, until the kheer coats the back of a spoon. - assemble · ~5 min
Finish with nuts.
1.Fold in the slivered almonds and halved cashews, reserving a few for garnish.2.Remove the pot from the heat and let the kheer rest for 5 minutes. - serve
Serve warm or chilled.
Ladle into katoris, garnish with the reserved nuts, and a few extra saffron strands. Serve warm for a comforting dessert, or refrigerate for 2-3 hours and serve chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot to prevent the milk from scorching during the long simmer.
- 2Stir the kheer every 2-3 minutes, scraping the bottom to avoid a skin forming.
- 3Soak the rice for at least 20 minutes so it cooks evenly and softens faster.
- 4Bloom the saffron in warm milk for a few minutes to extract maximum color and aroma.
- 5Dissolve the milk powder in a separate cup of hot milk first to avoid lumps.
- 6Let the kheer rest for 5 minutes after cooking; it thickens further as it cools.
- 7For a chilled kheer, refrigerate for at least 2 hours and stir before serving.
Adapt it for your goals.
Vegan
Replace the whole milk with full-fat oat or coconut milk and use a plant-based milk powder. The flavor will shift to nutty or tropical, but the creamy texture remains.
high proteinHigh-protein
Add 2 extra tablespoons of milk powder and a scoop of unflavored whey or pea protein at the end. This increases the protein content for athletes or post-workout recovery.
low sugarLow-sugar
Reduce sugar to 2 tablespoons and use a monk fruit or stevia blend. The natural sweetness from milk and nuts still comes through.
nut freeNut-free
Skip the almonds and cashews; substitute with pumpkin seeds or sunflower seeds for crunch without nuts.
saffron freeSaffron-free
Omit the saffron and add a few drops of rose water or kewra water at the end for a floral variation without the golden color.
Why this is on our healthy list.
High in Protein
Milk, milk powder, almonds, and cashews provide protein to support muscle repair and satiety.
Rich in Calcium
Full-fat milk and milk powder are excellent sources of calcium, essential for strong bones and teeth.
Contains Healthy Fats
Almonds and cashews offer monounsaturated fats that support heart health when eaten in moderation.
Natural Energy Boost
The combination of carbohydrates from rice and sugar with protein and fats from milk and nuts provides a steady energy release.
Frequently asked questions
Yes, but the kheer will be less creamy. Short-grain rice releases more starch, giving the kheer its signature thick, spoonable texture.
