Rice Kheer

Kheer, a very common dessert of Indian cuisine. The base of this is milk and most of the times it is made using rice. But there are many variations to it, like Makhana (Lotus seeds) kheer, made by my mother, I simply love it, yummy and healthy (minus the sweet part :P). Then there is kheer made using Sabudana (Tapioca), Sevai (vermicelli) and many more. It is flavoured with cardamom, saffron, almonds, pistachios, chirongi (charoli), etc. 

So here goes the recipe:





  • 2 Ltr. Milk
  • 1 Cup rice (Those who do not want thick can reduce rice quantity)
  • 1/2 teaspoon of Cardamom powder
  • 1/2 a cup of Almonds, pistachios (or nuts as required), (cut lenghtwise or chopped coarsely)
  • 1 Cup Sugar
  • Few Saffron Strands



  • I like thick kheer, so I used 1 cup rice, for those who require a little on the thinner side can reduce the rice quantity.
  • Sugar quantity can be more. I do not like it to be too sweet. If more is required can add more.
  • I use long (akha) basmati rice, and I simply crush some of the rice when it gets cooked. One can use the smaller (tukda or ponia) basmati rice too.
  • My mother soaks the almond, removes the skin and then use it, as she does not like brown colour in kheer, But I like it so I use it whole without soaking 🙂


    1. Wash and soak the rice for 10-15 mins or until the milk has come to a boil.
    2. In the meanwhile, In a heavy bottom pan, bring the milk to boil stirring in between, so that it does not stick to the bottom. (Yes I use a cooker, as that is the heavy bottom pan I have. I nicely wash it before using)
    1. Once the milk has come to a boil, reduce the flame to min and let it boil for 5 mins, stirring in between. ( I use gas mark 3 on hot plate)
    2. Now add the rice and let it cook in the milk on slow flame. This will take time, around 20-30 minutes. Keep stirring in between.
    3. Once the rice is cooked, I crush the rice with the back of a spoon, as I use the long ones. (This step is optional.)
    4. You will notice that the milk has reduced and the kheer is of nice thick consistency.
  1. Add the sugar, Saffron, Cardamom powder. Let the sugar dissolve completely and then switch off the gas.
  2. Add the chopped nuts.
  3. Yummy kheer is ready. Serve it as it is or with Puri’s, hot or cold, garnished with nuts.

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