Creamy Indian Rice Pudding (Kheer) Recipe

Introduction

Creamy Kheer is a classic Indian rice pudding that’s rich, fragrant, and comforting. Made with basmati rice, milk, and aromatic spices like cardamom and saffron, this dessert is perfect for special occasions or a cozy treat any time of the year.

Ingredients

• ½ cup (100 grams) basmati rice
• 5 cups (1.2L) whole milk (use coconut or almond milk for a dairy-free option)
• ½ tbsp ghee (can substitute butter or vegan butter)
• 6 cardamom pods, split
• ⅓ cup (70 grams) granulated sugar (start with ¼ cup, then add more as desired)
• 7-8 strands saffron
• Pinch of salt
• 3 tbsp pistachios (optional, for garnish)
• 2 tbsp almonds (optional, for garnish)

Instructions

1. Step 1: Measure the rice into a small bowl and wash it until the water runs clear. Drain the rice using a sieve to remove any remaining water.
2. Step 2: Heat the ghee in a heavy-bottomed pan over low to medium heat. Once melted, add the split cardamom pods and the drained rice. Stir and toast for 1-2 minutes until fragrant.
3. Step 3: Pour in the milk. Bring it to a boil while stirring frequently, which should take about 5-7 minutes. Once boiling, reduce the heat to low and simmer the kheer for 40-50 minutes, stirring every few minutes until it thickens.
4. Step 4: (Optional) For shorter rice grains, gently whisk the kheer with a metal whisk while it still has some liquid, breaking up the cooked rice grains.
5. Step 5: Add sugar (starting with ¼ cup), saffron strands, and a pinch of salt. Stir and cook for another 5-10 minutes until it reaches your desired consistency.
6. Step 6: Taste and adjust sugar or milk if needed. Remove the cardamom pods before serving.
7. Step 7: Garnish with chopped pistachios and almonds if using. Serve hot or cold and enjoy!

Tips & Variations

• For a vegan version, substitute ghee with coconut oil and use coconut or almond milk instead of dairy milk.
• Add a splash of rose water or cardamom powder for extra fragrance.
• Use a slow cooker on low for a hands-free option; cook for 4-5 hours, stirring occasionally.
• Adjust sugar to taste after cooking as sweetness preferences vary.

Storage

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk to loosen it if it thickens too much. Kheer can also be enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for kheer?

Basmati rice is preferred for its aroma and texture, but you can use other long-grain rice varieties. Avoid using short-grain or sticky rice, as they will change the pudding’s consistency.

How do I prevent the milk from burning while cooking kheer?

Use a heavy-bottomed pan and stir frequently, especially as the milk starts to thicken. Cooking on low heat helps prevent scorching, and scraping the bottom occasionally ensures it doesn’t stick.

Creamy Indian Rice Pudding (Kheer) Recipe

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Creamy Kheer is a traditional Indian rice pudding made with basmati rice, whole milk, and flavored with cardamom and saffron. This comforting dessert is gently simmered until thick and creamy, then garnished with pistachios and almonds for a delightful texture and taste. Perfect served hot or cold, it’s a classic treat that offers a rich and aromatic experience.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice and Milk Base

• ½ cup / 100 grams Basmati Rice
• 5 cups / 1.2L Whole Milk (use coconut or almond milk for dairy-free option)
• ½ tbsp Ghee (can substitute butter or vegan butter)

Flavorings

• 6 Cardamom Pods (split)
• 7–8 strands Saffron
• ⅓ cup / 70 grams Granulated Sugar (start with ¼ cup then add more as desired)
• Pinch of Salt

Garnishes (Optional)

• 3 tbsp Pistachio (chopped)
• 2 tbsp Almonds (chopped)

Instructions

1. Wash and Drain Rice: Measure out the basmati rice into a small bowl and wash it thoroughly until the water runs clear to remove excess starch. Drain the rice using a fine sieve to ensure no water remains.
2. Toast Rice and Cardamom: Heat the ghee in a heavy-bottomed pan over low-medium heat until melted. Add the split cardamom pods and the drained rice, stirring to combine. Toast them for 1-2 minutes until fragrant to enhance the aroma.
3. Add Milk and Boil: Pour the whole milk into the pan with the toasted rice and cardamom. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking, which should take about 5-7 minutes.
4. Simmer to Thicken: Reduce the heat to low and let the kheer simmer gently for 40-50 minutes. Stir every few minutes to avoid scorching. The rice will cook fully, and the milk will thicken into a creamy consistency.
5. Optional Whisking: For shorter rice grains, gently whisk the kheer with a metal whisk once the rice is cooked but some liquid remains. This breaks up the grains for a smoother texture.
6. Add Sugar, Saffron, and Salt: Stir in the sugar (begin with ¼ cup and adjust to taste), the saffron strands, and a pinch of salt. Continue cooking for an additional 5-10 minutes until the kheer reaches your preferred thickness and sweetness.
7. Adjust Consistency and Sweetness: Taste and add more sugar if needed. If the pudding is too thick, add some milk to thin it out, or cook longer for a thicker result. Remember the pudding will thicken slightly as it cools.
8. Remove Cardamom and Garnish: Before serving, remove the cardamom pods. Garnish the kheer with chopped pistachios and almonds if desired. Serve warm or chilled according to preference.

Notes

• Use heavy-bottomed pans to prevent milk from burning during the long simmering process.
• For a dairy-free variation, substitute whole milk with coconut or almond milk and ghee with vegan butter.
• Adjust sugar quantity based on personal preference or dietary needs.
• Gentle stirring is crucial to avoid the rice sticking to the bottom and burning.
• Saffron not only adds flavor but also a lovely golden hue to the kheer.
• Kheer thickens as it cools, so consider slightly undercooking if serving cold.
• Garnishes are optional but add a nice texture contrast and visual appeal.

Keywords: Kheer, Indian Rice Pudding, Creamy Dessert, Cardamom, Saffron, Indian Sweet, Rice Pudding Recipe