Rice Kheer / Indian Rice Pudding
Rice Kheer is a classic Indian dessert with a rich, creamy texture and beautifully aromatic flavor. Comforting yet festive, this traditional sweet is perfect for celebrations, family gatherings, or a post-meal treat. Serve warm for a cozy dessert or chilled for an irresistibly thick, creamy treat.
Servings: 4
Ingredients
- 4 cups (1 liter) whole or full-fat milk
- ¼ cup basmati rice
- ⅓ cup sugar (more or less to taste)
- A generous pinch of saffron strands
- 3 tablespoon finely chopped nuts (I used almonds and pistachios)
- ¼ teaspoon ground cardamom
- 1 teaspoon rose water (optional)
Instructions
Prepare the Rice
- Rinse the basmati rice several times with water until the water runs mostly clear. Soak the rice in enough water for about 20-30 minutes.
- Once soaked, drain the rice completely and set aside.
Bring the Milk to a Boil
- Pour the whole milk into a wide, heavy-bottomed pan and add the saffron strands. Bring the milk to a gentle boil over medium heat, stirring occasionally and scraping the bottom and sides to prevent the milk from sticking or scorching.
Add the Rice
- Once the milk comes to a boil, add the drained rice and stir well. Reduce the heat to low-medium and let the rice cook gently in the milk. Stir often, scraping the bottom of the pan as you go.
- Continue cooking until the rice is fully tender and mashes easily between your fingers or with the back of a spoon.
Mash Some of the Rice
- Once the rice is soft, use the back of a spoon or spatula to gently mash some of the cooked rice against the side of the pan.
- You don’t need to mash it all. Leaving plenty of rice grains intact gives the kheer its characteristic texture, while mashing a small portion helps make it naturally thicker and creamier.
Add the Sugar
- Add the sugar and stir until completely dissolved.
- The kheer may become slightly thinner after adding the sugar. Continue simmering over low-medium heat, stirring frequently, until it thickens again.
Add the Cardamom and Nuts
- When the kheer is creamy and reaches your desired consistency, add the ground cardamom, chopped almonds, and pistachios.
- Stir and simmer for another 2-3 minutes. Turn off the heat. If using rose water, stir it in after removing the pan from the heat.
- Remember that Rice Kheer thickens considerably as it cools, so don’t cook it until it becomes very thick in the pan.
- Serve the kheer warm, or let it cool before refrigerating for at least 2-3 hours and serve chilled.
Serving Suggestions
- Rice Kheer is delicious served warm, at room temperature, or chilled, so you can enjoy it however you prefer.
- I personally love chilled kheer. After a few hours in the refrigerator, it thickens and becomes creamier, and the saffron and cardamom flavors come together beautifully.
- In India, we often enjoyed kheer as part of a complete meal rather than waiting until the end to serve it as dessert. You can also serve it after lunch or dinner, or make it for festivals, celebrations, and family gatherings.
- For a pretty finishing touch, garnish the kheer with a few chopped pistachios or almonds and a couple of saffron strands just before serving.
Storage and Make-Ahead Instructions
- Let the Rice Kheer cool before transferring it to an airtight container. Refrigerate for up to 2-3 days.
- Rice Kheer is also a great make-ahead dessert. Prepare it the day before you plan to serve it and refrigerate overnight. Stir it well before serving.
- I don’t recommend freezing this dessert. Freezing and thawing can change the texture of both the milk and rice, so it is best enjoyed fresh or refrigerated.
Notes
- Use a Heavy-Bottomed Pan: Milk can scorch easily during prolonged cooking. A heavy-bottomed, preferably wide pan distributes the heat more evenly and also helps the milk reduce efficiently.
- Don't Rush the Cooking: Keep the heat low to medium-low once you add the rice. A gentle simmer gives the rice time to become tender while the milk gradually develops a richer, creamier consistency.
- Stir Frequently: As the milk reduces and the kheer thickens, it's more likely to stick to the bottom. Stir more frequently toward the end of cooking and scrape along the bottom and sides of the pan.
- Cook the Rice Completely Before Adding Sugar: Add sugar only after the rice is fully cooked.
- Mash Only Some of the Rice: Lightly mashing some of the cooked rice naturally thickens the milk while leaving enough whole grains for the traditional kheer texture.
- Stop Cooking Before It Looks Perfectly Thick: Kheer thickens further after refrigeration. So, turn off the heat when it's still slightly loose but creamy.
- Add Rose Water at the End: If using rose water, add it only after turning off the heat. This helps preserve its delicate floral aroma.
Nutrition (Approximate Values)
Calories : 225kcalCarbohydrates : 37gProtein : 9gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 19mgSodium : 112mgPotassium : 345mgFiber : 0.2gSugar : 29gVitamin A : 241IUVitamin C : 0.5mgCalcium : 287mgIron : 0.2mg
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