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A classic Indian dessert, this creamy rice pudding is slow-cooked with milk until thick and luscious. Flavored with aromatic cardamom, saffron, and studded with nuts, it's pure comfort in a bowl.
For 4 servings
Prepare the Rice and Saffron
Cook the Kheer
Add Sweeteners and Aromatics
A classic Indian dessert, this creamy rice pudding is slow-cooked with milk until thick and luscious. Flavored with aromatic cardamom, saffron, and studded with nuts, it's pure comfort in a bowl.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 348.85 calories per serving with 10.98g of protein, it's a beginner-friendly recipe perfect for dessert.
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Add Nuts and Finish
Garnish and Serve
Replace dairy milk with full-fat coconut milk or a combination of almond and cashew milk for a rich, plant-based version.
Substitute sugar with grated jaggery. Turn off the heat, let the kheer cool slightly, and then stir in the jaggery to prevent the milk from curdling.
Garnish with fresh fruits like chopped mango, pomegranate arils, or sliced bananas just before serving.
Make this dessert with other grains like broken wheat (dalia), sabudana (tapioca pearls), or millets for a different texture and nutritional profile.
The primary ingredient, milk, is an excellent source of calcium, which is vital for maintaining strong bones and teeth.
The combination of rice and sugar provides a quick source of carbohydrates, making it an effective energy booster after a meal.
Cardamom, a key aromatic spice in kheer, is traditionally known to help with digestion and can have a soothing effect on the stomach.
Saffron and nuts like almonds and pistachios contain powerful antioxidants that help protect the body's cells from damage.
A typical serving of Rice Kheer (about 1 cup or 250g) contains approximately 350-450 calories, depending on the amount of sugar and fat in the milk used.
Rice Kheer is a source of calcium from milk and provides quick energy from carbohydrates. However, it is also high in sugar and fat, so it's best enjoyed in moderation as a dessert or on special occasions.
Yes, you can easily make it vegan. Substitute the dairy milk with full-fat coconut milk, almond milk, or cashew milk. The cooking process remains the same.
There could be a few reasons: 1) It needs to be cooked longer for the milk to reduce. 2) You may have used low-fat milk, which has less creaminess. 3) The ratio of rice to milk might be off. Be patient and continue to simmer on low heat.
Absolutely. While Basmati is traditional for its aroma, short-grain rice varieties like Gobindobhog or Seeraga Samba work wonderfully as they are starchier and make the kheer creamier.
Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when chilled; you can add a splash of milk when reheating or serving to adjust the consistency.
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