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Rich and creamy Rice Kheer or Indian Rice pudding is one of the quintessential Indian desserts made using Rice, Milk and Sugar.

Rice Kheer (Indian Rice Pudding)

Rich and creamy Rice Kheer or Indian Rice pudding is one of the quintessential Indian desserts made using Rice, Milk, and Sugar.

Ingredients

  • 1 Litre Milk Full Fat preferred, Vegans can use almond milk
  • 1/2 Cup - 100 grams - Rice Those who do not want thick can reduce rice quantity
  • ¾ Cup - 150 grams - Sugar
  • 1 teaspoon of Cardamom powder
  • ¼ Cup - 45 grams - Almonds Optional
  • Few Saffron Strands Optional
  • Kewra/Rose Water, Optional - I have not added
  • Edible Rose Petals & Chopped Pistachio for Garnish Optional

Instructions

Preparing Almonds

  • Soak the almonds in hot water. Soaking is required only to peel the skin. If you want to add the almonds as this step is optional.
    Almonds getting soaked
  • After soaking it for 1 hour, peel the almonds. Discard the skin.
  • Cut as desired and keep it aside.
    Soaked and chopped almonds

Preparing Kheer

  • Clean and rinse the rice nicely. Soak the rice for 10-15 minutes in normal room temperature tap water.
  • In a heavy bottom pan, add the milk.
  • Bring the milk to boil stirring in between.
    Milk getting Boiled
  • Add rice, once the milk is hot or has just started coming to a boil. (This would take 10-15 minutes on slow and in that time your rice would have been soaked)
    Adding Soaked Rice to the milk
  • Let the rice cook on slow to medium stirring in between.
  • Keep on stirring the milk and rice mixture so that the it does not stick to the bottom.
  • Stirring in between also helps to add the cream formed on the top to mix again in the milk.
  • Keep on scraping the sides of the pan for milk solids that gets stick to the sides. Do add that to the milk again.
  • The cooking of the rice will take around 40-45 minutes on slow, so be patient. Do not rush or else you will burn the milk.
  • Add the sugar and mix it again till all the sugar is dissolved.
    Adding Sugar to the milk
  • Let the mixture simmer for 5 minutes.
  • Now in a bowl add a pinch of saffron and add a tablespoon of kheer.
  • Give this a mix and add this to the kheer.
    Adding of Saffron and Cardamom powder
  • Switch off and now add the cardamom powder and almonds if using.
    Adding of Saffron and Cardamom powder
  • If using Kewra water add 1 teaspoon after the mixture cools down a bit.
    Almonds added to kheer
  • Garnish with saffron, pistachio, rose petals, or as required.
    Rice Kheer all ready

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • Use full-fat milk to get the rich and creamy texture.
  • Use a clean and heavy bottom pan while making kheer.
  • A quick rinse with water and a tablespoon of water at the bottom of the pan helps in the milk not sticking at the bottom.
  • In between stirring of milk is necessary, so that the milk does not stick to the bottom of the pan.
  • Vegans can use almond milk to make Kheer. I have not used but I assume it would be rich, creamy, and equally delicious.
  • Cooking on a slow to the medium stove is essential, or else you might burn the bottom of the pan and burnt milk is no good.
  • We like a thick and creamy kheer and hence I add more rice. One can reduce the rice quantity by half if you need it more on the liquid side.
  • Raisins can be added too.