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    Home » Recipes » Indian

    Kheer (Indian Rice Pudding)

    Published: Jul 28, 2020 Updated: Jan 25, 2022 Author: Roxana Begum· This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    Kheer Indian rice pudding pin image

    The creamiest and most flavorful Rice Kheer you will ever have! This comforting Indian rice pudding, scented with the aromas of cardamom, saffron and rose got a nice upgrade with few simple secrets.

    A bowl of rice kheer placed on a table.

    Table of Contents

    • Creamy Rice Kheer
    • Ingredients
    • Brief Overview 
    • Variations
    • More Dessert Recipes
    • Kheer (Indian Rice Pudding)
      • Ingredients
        • Garnish
      • Equipment
      • Instructions
      • Notes
      • Nutrition
    • More Indian Recipes

    Creamy Rice Kheer

    Kheer is a popular rice pudding that is ubiquitous in the Indian subcontinent. Indian rice pudding differs a bit from the western style rice pudding in texture and flavors.

    More milk and less rice is used for this dessert. And it is cooked for a longer time, making the milk thicker, intense and sweeter. The rice grains are cooked very soft until they meld into the milk sauce. 

    Then the rice pudding is scented with exotic flavors such as cardamom, saffron and/or rose water. I prefer it chilled but you can have it warm too.

    Indian rice pudding in two small bowls.

    Ingredients

    Rice, Milk, Sugar, Cardamom, Nuts, Raisins

    Rice: Typically basmati rice or short grain rice are used. Here, I use a combination of basmati rice and arborio rice (Italian short grain rice). Basmati or jasmine rice have a floral aroma. Whereas, arborio rice makes the pudding more creamy. Use organic if you can.

    Even though the rice grain sizes of basmati and arborio differ, it will not matter, as this kheer is cooked for a longer time and the grains will all cook to an even size. More about types of rice here.

    If you want to make a western style rice pudding with Indian flavors, then just double the amount of rice.

    Milk: Use whole milk. You can use reduced fat milk but it will be less creamy.

    Sugar: White sugar is more commonly used. But you can try brown sugar, adding it at a later stage. You may try honey or maple syrup but honey will alter the flavor a bit, depending on the variety you choose.

    Cream: Some versions of kheer use ghee and some don't. If you wish to add extra fat, then choose cream rather than ghee. Much richer flavor! The calories and fat are lower too.

    Indian rice pudding in a dark colored bowl.

    Flavors: I use a combination of rose water, ground cardamom and a hint of saffron for a rich and complex flavor. You can choose any of them or a combination. You can try a dash of cinnamon or nutmeg too.

    Dried fruits and Nuts: Usually blanched almonds, toasted cashews or raw pistachio slivers are used. I prefer sultanas (golden raisins), but regular raisins or chopped dates can be used.

    Rice flour: This is yet another secret that will quickly and magically transform your pudding to a creamy and dreamy dessert.

    Rich, thick and creamy, the Indian rice kheer is an experience to be relished.

    Brief Overview 

    This is a really easy recipe for a creamy comfort dessert.

    • Just boil milk, add soaked rice and cook. 
    • Then add sugar and cook more until thick. 
    • Make rice flour paste, add to it and cook. 
    • Finally add raisins, flavors and nuts.
    Front view of rice pudding bowls.

    Variations

    Kheer is gluten free, vegetarian, egg free, low sodium and soy free.

    • Vegan/Dairy free: You may use coconut milk or thick nut based milk. Substitute cream or ghee with cashew butter. You could also try using a smooth nut paste made with nuts soaked in water.
    • Nut free: Skip the nuts and use melon seeds.
    • No added sugar/less sugar: Cook the milk with more chopped dates or raisins and skip the sugar or lower it. You could stir in puree of fruits such as mango, banana, sweet apples or peaches etc, at the end.
    • Healthier: Make it with soaked brown rice. But it will take much longer to cook and will be more chewy and nutty. Sweeten the rice pudding as above. Maple syrup or honey may be used for refined sugar free versions. And try using cashew butter or nut paste instead of cream, as explained under "vegan/dairy free".
    Rice pudding in a large serving bowl and two small bowls.

    More Dessert Recipes

    • Chia mahalabia, a middle eastern style rice pudding with chia seeds served in a bowl.
      Chia Mahalabia with Pistachios
    • Falooda served in a tall glass.
      Best Homemade Falooda Recipe
    • Rice custard with pomegranate jelly in a serving cup.
      Rose Rice Custard with Pomegranate Jelly
    • Saffron and rose water ice cream topped with pistachios.
      Persian Saffron Ice Cream

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Rice kheer served in a large bowl and two small bowls.
    5 from 6 votes

    Kheer (Indian Rice Pudding)

    The creamiest and most flavorful Rice Kheer you will ever have! This comforting Indian dessert, scented with the aromas of cardamom, saffron and rose got a nice upgrade with few simple secrets.  
    Prep Time5 minutes mins
    Cook Time1 hour hr 25 minutes mins
    Print SaveSaved!
    Course :Dessert
    Cuisine :Indian
    Servings: 10
    Calories: 220kcal
    Author: Roxana Begum

    Ingredients

    • ¼ cup basmati rice organic
    • ¼ cups arborio rice (risotto rice), organic
    • 2 quarts whole milk
    • ½ cup sugar
    • 2 tablespoons rice flour
    • 2 tablespoons raisins golden
    • 2 tablespoons heavy cream or 1 tablespoon ghee optional
    • 1 teaspoon ground cardamom adjust per taste
    • 2 teaspoons rose water
    • 2 tablespoons almond slices
    • 1 tablespoon pistachios unsalted, slivered
    • ¼ teaspoon saffron optional

    Garnish

    • more nuts
    • rose petals
    US Customary - Metric

    Equipment

    • Heavy Bottomed Cooking Pot
    • Wooden Spoon
    Prevent your screen from going dark

    Instructions

    • In separate bowls, soak basmati rice and arborio rice in water for one hour. Drain the rice well. Crush some of the basmati rice randomly, but do not overdo it.
    • Bring milk to a boil at medium high, in a wide and heavy bottomed cooking pot. This should take about 8 to 10 minutes.
    • Reduce the heat to medium low, add drained rice and cook for 30 minutes. Keep stirring in between, making sure the milk does not boil over or stick at the bottom. Lower the heat if needed.
    • Add sugar and cook for 30 minutes until rice grains are well cooked and start to meld into the milk, which should be thicker now.
    • Combine ¼ cup of cooked mixture with rice flour and make a paste. Stir it back into rice pudding and cook. It should now become more creamy.
    • Add raisins and let it simmer for 15 minutes, stirring in between. Finally add the cream, cardamom, rose water, almond slices, pistachio slivers and simmer 10 minutes. Crush the saffron and sprinkle on top.
      Tip: Stop cooking teh pudding when it has reached 75 percent of the desired consistency. It will become thicker as it cools down.
    • Decorate with more nuts and rose petals. Serve it warm or chilled.

    Notes

    1. Rinsing rice: This is a common practice in India to get rid of impurities. Organic rice sourced from USA or countries with similar production practices may not need to be rinsed for making rice pudding. Check the package instructions.
    2. Storage: Kheer can be stored in the refrigerator for 4 to 5 days. It can be frozen for couple months. Don't leave this dairy based dessert out at room temperature for too long.
    3. Milk & dairy: Use grass fed milk or at least organic. The flavor is much better.
    4. Nuts: If using larger pieces of nuts, pre-soak in water, drain and then add it to kheer.
    5. Prevent milk boiling over: Especially in the first half hour don’t place lid on the pot, stir kheer in between and keep a watch. Use a wide cooking pot.
    6. Make it fast: Substitute milk with one quart evaporated milk (or combination of plain milk and condensed milk). Crush the soaked rice a bit, cook in small amount of water to swell the grains before adding milk and cooking further.
    7. Make it creamy: Using cream to add richness to rice pudding works much better. But if you prefer ghee, then roast some nuts in that and add it to the kheer.
    8. Slow cooker: You can make kheer using either high or low setting. It turns out amazing.
    9. Rice cooker: Use a large rice cooker. Start with only half the milk. Add the rest gradually as the rice cooks and expands.
    10. Instant pot: It is much easier to make it in this pot using the porridge button.

    Nutrition

    Serving: 0.5Cup | Calories: 220kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 83mg | Potassium: 305mg | Fiber: 1g | Sugar: 20g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 1mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

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    « Spinach Feta Pan Pizza
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    Reader Interactions

    Comments

    1. Natasha

      August 13, 2022 at 5:09 pm

      Hi, I’ve made this on the cooker and it was amazing but now we have an instant pot! For the instant pot would I add all the ingredients together and then switch on the porridge setting?

      Reply
      • Roxana Begum

        August 16, 2022 at 3:18 pm

        Hi Natasha.Usually I prefer slow cooking kheer for the nice creamy consistency. But if you do get a creamy consistency for the porridge in your instant pot, then it should work. Especially because we have some rice flour in this recipe which gives a creamy consistency sooner than using only the rice grain.

        Reply
    2. Fiona

      June 24, 2022 at 2:59 pm

      Love the simplicity of this delicious dessert. I would love your recipe for vermicelli kheer too as I make it often and my recipe takes ages! I love your site Roxana and enjoy Persian food too.

      Reply
      • Roxana Begum

        July 08, 2022 at 7:51 pm

        Thanks for the lovely feedback Fiona.

        Reply
    3. Tania

      July 28, 2020 at 10:25 pm

      Although I'm not a big lover of rice pudding, you've totally won me over with this recipe! Thank you so much Roxana!

      Reply
      • Roxana Begum

        July 29, 2020 at 12:08 am

        That is great to hear :) Thanks Tania.

        Reply
    4. Emily Liao

      July 28, 2020 at 9:38 pm

      This rice pudding was so light and delicious! Love this as a summertime treat.

      Reply
      • Roxana Begum

        July 29, 2020 at 12:07 am

        So glad you liked it.

        Reply
    5. Jeannette

      July 28, 2020 at 9:30 pm

      This is a rice pudding I know I'll love. Adding the rose water and saffron is perfect for the most incredible kick of flavour! Thanks for sharing!

      Reply
      • Roxana Begum

        July 29, 2020 at 12:07 am

        Yeah I love those flavors too.

        Reply
    6. Jessica Formicola

      July 28, 2020 at 8:53 pm

      I've actually never tried rice kheer, but man this looks delicious! I can't wait to try this recipe!

      Reply
    7. Anita

      July 28, 2020 at 8:30 pm

      I've been wanting to make kheer at home. If I only have basmati rice, do you think it will be bad to replace arborio with the same amount of basmati? Thanks for your guidance.

      Reply
      • Roxana Begum

        July 29, 2020 at 12:07 am

        I think that using some short grain rice makes it more creamy. But the recipe also has other things in it to enhance creaminess, so you could try basmati rice.

        Reply

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    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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