Rice kheer is classic Indian rice pudding made with rice, sugar, milk and flavored with cardamom, nuts and touch of rose water. This creamy pudding is one of the most popular Indian desserts and the perfect way to finish off an Indian meal!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Total time: 70 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • ¼ cup rice ([adjustable] 50 grams [/adjustable], I used basmati rice or use ⅓ cup for a thicker kheer)
  • 1 teaspoon ghee (also known as clarified butter)
  • 3-4 green cardamom pods (slightly crushed)
  • 1 liter whole milk ([adjustable] 4 cups [/adjustable])
  • 4-5 tablespoons sugar ([adjustable] 50-62.5 grams [/adjustable], adjust to taste)
  • 3 tablespoons chopped nuts (I used chopped cashews & almonds)
  • 1 & ½ teaspoons rose water (optional)

Method

  1. Rinse ¼ cup basmati rice (50 grams) until water turns clear. Then soak the rice in 1 & ½ cups of water for 20 to 30 minutes. Once 30 minutes are up, drain the water using a colander and set the rice aside. You can use 1/3 cup of rice if you prefer a thicker kheer.
  2. Heat a heavy bottom pan on medium heat. Then add 1 teaspoon ghee to it and then add the soaked & drained rice to the pan. Also add 3-4 green cardamom pods (crushed).
  3. Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic. Then add 1-liter whole milk to the pan and stir well. Set heat to medium-high.
  4. Let the milk come to a boil, this will take around 10 to 12 minutes. Keep stirring in between with a spatula so that the milk doesn't stick to the bottom of the pan.
  5. Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes, and the kheer will look thick, and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.
  6. Now, stir in 4-5 tablespoons sugar (according to taste) and mix. Also add 3 tablespoons nuts (chopped).
  7. Cook the kheer for 5 to 10 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.
  8. Remove the pan from heat. Stir in 1 & ½ teaspoons rose water (if using). Garnish with more nuts and serve the kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.

Instant Pot Kheer

  1. To make the kheer in the Instant Pot, add ¼ water to the instant pot followed by milk, rice, sugar and cardamom pods. You can also add saffron or vanilla if you like. You can also stir in the nuts now or sauté them in ghee in a separate pan and add later.
  2. Close the lid (make sure the rings is completely clean else milk might curdle). Press the porridge button and cook on high pressure for 20 minutes. Let the pressure release naturally.
  3. Open the lid and give the kheer a stir. Add rose water (if using). Press the sauté button and let the kheer simmer on sauté for 2 to 3 minutes. It will continue to thicken as it cools down. Serve hot or chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.