Kheer Rice Pudding
Kheer, an Indian rice pudding, simmers basmati with whole milk, sugar, green cardamom pods and saffron strands, then finishes with ghee, almonds, pistachios and raisins. It serves 6 and takes about 65 minutes total.
- Prep
- 10 min
- Cook
- 55 min
- Total
- 65 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 1 ½ l
- 100 g
- ¼ g
- 1 tbsp
- 20 g
- 15 g
- 20 g
- 1 pinch
Process
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Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 20 minutes. Drain well and lightly crush the rice with the back of a spoon or pulse it 2–3 times in a blender, just until the grains are broken but not powdered.
Pour the whole milk into a heavy-bottomed pot and bring it to a gentle simmer over medium heat, stirring often so it does not scorch on the bottom.
Add the drained rice and the crushed green cardamom pods to the simmering milk. Reduce the heat to low and cook uncovered for 35–40 minutes, stirring every 3–4 minutes and scraping the bottom and sides of the pot, until the rice is completely soft and the milk has thickened to a porridge-like consistency.
Stir in the sugar and the pinch of salt. Continue to simmer for 8–10 minutes, stirring frequently, until the sugar dissolves and the kheer thickens slightly more; it will thicken further as it cools.
While the kheer simmers, warm the ghee in a small pan over medium heat. Add the almonds, pistachios and raisins and toast for 1–2 minutes until the nuts are golden and fragrant. Set aside.
Remove the pot from the heat. Stir in the saffron strands along with the warm milk they were soaked in, then fold in half of the toasted nuts and raisins.
Serve the kheer warm or chilled, topped with the remaining toasted almonds, pistachios and raisins.
Kitchen notes
Kitchen notes
- The most common mistake is not stirring enough: milk scorches easily, so use a heavy-bottomed pot and scrape the bottom every few minutes.
- The rice should be fully broken down and the kheer should coat the back of a spoon before you add the sugar; adding sugar too early stops the rice from softening.
- Kheer thickens considerably as it cools. If serving chilled, stir in a splash of milk to loosen it to the desired consistency.
- Soaking and lightly crushing the rice helps it release starch quickly, giving the pudding its characteristic creamy texture without needing cream.
Substitutions
- whole milk→coconut milk for a dairy-free version
- ghee→coconut oil or unsalted butter
- basmati rice→any short-grain or broken rice
- sugar→jaggery or coconut sugar
Storage & reheating
Store kheer in an airtight container in the refrigerator for up to 4 days. It will thicken when cold; reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring in a splash of milk to loosen. Kheer does not freeze well because the rice becomes grainy and the milk may separate.
FAQ
The questions we get asked most
Why did my kheer turn out watery?
The most likely reason is not cooking it long enough or using low-fat milk. Full-fat milk needs to reduce and thicken, which takes at least 35-40 minutes of gentle simmering. Also, adding sugar too early can prevent the rice from breaking down, so wait until the rice is fully soft before stirring it in.
Can I make kheer ahead of time?
Yes, kheer is often made a day ahead and served chilled. Cook it as directed, cool it completely, then refrigerate in an airtight container. It will thicken overnight, so stir in a little milk when reheating or before serving cold to reach the right consistency.
How do I know when the kheer is done?
The rice grains should be completely soft and broken down, and the mixture should coat the back of a spoon without running off immediately. It will also look slightly glossy and porridge-like. Remember it thickens more as it cools, so pull it off the heat when it is a little looser than you want the final result.
Can I use brown rice or leftover cooked rice?
Brown rice works but takes much longer to soften, so you may need to simmer it for 60-70 minutes and add extra milk. Leftover cooked rice can be used, but reduce the cooking time to 15-20 minutes and use about 250 g of cooked rice for this recipe.
Why is my kheer not creamy?
Creaminess comes from the starch released by the rice and the fat in the milk. Make sure you use full-fat milk, soak and lightly crush the rice before cooking, and stir frequently to encourage the grains to break down. Skimping on stirring or using low-fat milk will give a thinner result.
Can I make kheer vegan?
Yes, replace the whole milk with full-fat coconut milk or a blend of coconut milk and oat milk. Use coconut oil instead of ghee for toasting the nuts. Keep in mind that coconut milk will give a distinct flavor and may need a little more simmering to thicken.
How long does kheer last in the fridge?
Kheer keeps well in an airtight container in the refrigerator for up to 4 days. After that, the texture deteriorates and it may become sour. Always reheat gently and stir well before serving.
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