Can I make rice kheer ahead of time?

Yes, it keeps well in the refrigerator for a couple of days. Add a little milk before serving if it has become too thick.

Do I need to soak the basmati rice first?

Yes, soaking helps the rice cook faster and soften evenly, which gives the kheer a smoother, creamier consistency.

When should I add sugar to the kheer?

Add sugar only after the rice has become very soft. If added too early, the rice can take longer to cook through.

Can I serve this kheer cold?

Yes, rice kheer is delicious both warm and chilled. Chilled kheer becomes thicker and more pudding-like.

How do I prevent the milk from sticking or burning?

Use a heavy pan, keep the heat low once the rice is added, and stir every few minutes, especially along the bottom and sides.

Home / Recipes / indian / Rice Kheer

indianEasyvegetariangluten freesoy freejain

Rice Kheer

RATING

4.6/5(185)

TASTE SCORE

9/10

Creamy Indian rice pudding simmered slowly with milk, sugar, and cardamom until rich and fragrant. It is simple, comforting, and perfect served warm or chilled after a meal.

PREP

10m

COOK

40m

SERVES

1 KATORI

284 cal

SERVINGS

INGREDIENTS

For 4 servings

¼ cupbasmati rice · washed and soaked for 20 minutes1 lmilk · full-fat4 tbspsugar3 pcsgreen cardamom · pods, lightly crushed1 tbspalmonds · sliced1 tbsppistachios · sliced1 tbspraisins5 pcssaffron · strands

NUTRITION · PER SERVING

284

CALORIES · 1 KATORI

Protein10g · 14%

Carbs38g · 54%

Fat11g · 35%

Fiber1g

Sugar27g

Saturated fat6g

Cholesterol26mg

Sodium112mg

Potassium467mg

Phosphorus254mg

How we calculate →

METHOD · 6 STEPS

prep · ~20 min
Wash and soak the rice.
Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well before cooking.
boil · ~8 min
Heat the milk.
Pour the milk into a heavy pan and bring it to a gentle boil over medium heat, stirring often so it does not catch at the bottom.
TIPUse a wide heavy pan so the milk reduces evenly and develops a richer flavor.
simmer · ~30 min
Cook the rice in the milk.
1.Add the drained rice and crushed cardamom to the hot milk.
2.Lower the heat and let it simmer gently.
3.Stir every 2 to 3 minutes so the rice cooks evenly and the milk does not stick.
4.Cook until the rice is very soft and the milk thickens, about 25 to 30 minutes.
TIPKeep the heat low once the rice goes in; a fast boil can split the milk and scorch the pan.
simmer · ~7 min
Add the sugar and dry fruits.
1.Stir in the sugar until fully dissolved.
2.Add the raisins, almonds, pistachios, and saffron strands.
3.Simmer for 5 to 7 minutes more until the kheer looks creamy and slightly thick.
rest · ~10 min
Let the kheer rest for 10 minutes.
TIPKheer thickens more as it cools, so stop cooking when it is a little looser than you want to serve.
serve
Serve warm or chilled.
Spoon the rice kheer into serving bowls or katoris. Serve warm for a softer texture or chill and serve cold for a thicker pudding-like finish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly crush the soaked rice with your fingers before adding if you want a softer, more traditional kheer texture.
2
Use a wide heavy-bottomed pan so the milk reduces evenly and develops a richer, slightly caramelized flavor.
3
Scrape the cream from the sides back into the milk as it simmers for a fuller, creamier body.
4
Add sugar only after the rice is fully soft; adding it too early can slow the rice from cooking properly.
5
Bloom the saffron in 1 tablespoon warm milk first, then stir it in for better color and aroma.
6
If chilling, thin the kheer slightly before cooling because it will thicken considerably in the fridge.
7
Store refrigerated for up to 3 days and loosen with a splash of milk before serving again.