Rice Kheer
Kheer is a classic Indian rice pudding made by slowly simmering rice in milk with sugar, cardamom and nuts until thick and creamy. It is a must at festivals and celebrations. Often the first sweet cooked on auspicious days, it is comforting, fragrant and made with only a few ingredients.
Why You Will Love This Rice Kheer
- Creamy, fragrant and lightly sweet
- Made with simple ingredients you already have
- Delicious warm or chilled
Ingredient Notes
Rice: Basmati or any short-grain rice, lightly washed. Full-fat milk: The key to creamy kheer. Sugar: Added after the rice is soft. Cardamom, saffron and nuts: Almonds, pistachios and raisins add aroma and texture.
Tips for Creamy Kheer
Stir often so the milk does not stick to the bottom. Simmer on low heat and be patient, since the milk should reduce slowly. The kheer thickens as it cools so do not over reduce. Add sugar only after the rice is fully cooked.
Serving and Storage
Serve warm or chilled, garnished with chopped nuts and a pinch of cardamom. Kheer keeps for three days in the refrigerator. Loosen with a little warm milk when reheating.
Frequently Asked Questions
Which rice is best for kheer?
Basmati gives a fragrant kheer, while short-grain rice cooks softer and creamier. Broken rice is also commonly used.
How do I make kheer creamy?
Use full-fat milk, simmer slowly and stir regularly. Mashing a few grains of rice also thickens it naturally.
Why add sugar at the end?
Sugar can stop rice from softening if added too early. Add it once the rice is fully cooked.
Can I make kheer without cooking the rice in milk first?
You can pre-cook the rice in a little water to save time, then simmer in milk until creamy.
Can I serve kheer cold?
Yes. Kheer thickens as it cools and is delicious both warm and chilled.
Can I make a vegan version?
Use coconut milk or a mix of plant milks, with sugar or jaggery. Coconut milk gives the creamiest result.
More Recipes You Will Love
- Gulab Jamun: soft milk dumplings in fragrant syrup
- Gajar Ka Halwa (Carrot Halwa): warm, ghee-rich carrot dessert
- Puran Poli: sweet stuffed flatbread for festivals
- 1/4 cup basmati rice (washed and soaked for 30 minutes)
- 1 litre full cream milk (full-fat for the creamiest result)
- 1/2 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder (freshly ground if possible)
- 10 whole almonds (thinly sliced)
- 10 whole pistachios (thinly sliced)
- 1 tablespoon raisins
- 1 pinch saffron strands (soaked in 2 tablespoons warm milk)
- 1 Wash and Soak the RicePut 1/4 cup of basmati rice in a bowl, cover with cold water and swirl gently. Pour off the cloudy water, repeat 2 or 3 times, then cover with fresh water and soak for 30 minutes.Tip: Soaking softens the grains so they break down and turn creamy more quickly in the milk.
- 2 Drain and Lightly Crush the RiceDrain the rice in a sieve for 5 minutes. Spread it on a plate and crush it lightly with the back of a spoon, so that some grains break and some stay whole.Tip: Lightly crushed rice releases starch, which thickens the kheer naturally and gives it a silky texture.
- 3 Steep the SaffronWarm 2 tablespoons of the milk for 20 seconds in a cup, add a pinch of saffron strands and set aside for at least 10 minutes, until the milk turns deep golden.Tip: Steeping saffron in warm milk draws out its colour and fragrance far better than adding the strands directly.
- 4 Prepare the Nuts and RaisinsSlice 10 almonds and 10 pistachios into thin slivers and measure out 1 tablespoon of raisins. Keep them in a small bowl for later.Tip: Thin slices soften slightly in the hot milk and are easy to eat in every spoonful.
- 5 Bring the Milk to a BoilRinse a heavy-based pan with cold water and leave a few drops in. Pour in the remaining milk (about 1 litre) and bring it to a boil over medium-high heat, stirring now and then.Tip: A wet pan helps stop the milk from sticking and scorching. Watch it carefully, as milk boils over in seconds.
- 6 Lower the Heat and Add the RiceAs soon as the milk boils, turn the heat down to low so that it is barely bubbling. Add the drained rice and stir well.Tip: Low heat lets the rice cook slowly in the milk without the milk catching on the bottom of the pan.
- 7 Simmer Slowly for 30 to 35 MinutesSimmer for 30 to 35 minutes, stirring every 2 to 3 minutes and scraping the bottom. The milk should reduce by about a third and the rice should turn very soft.Tip: Patience is the secret of good kheer. Press a grain between your fingers: it should mash easily with no hard centre.
- 8 Stir In the Cream from the SidesEvery few minutes, scrape the creamy skin that forms on the sides of the pan back into the milk with a spoon. This thickens and enriches the kheer.Tip: This skin, called malai, is full of milk solids and flavour, so do not throw it away.
- 9 Add the SugarAdd 1/2 cup of sugar and stir until it dissolves, then cook for 5 more minutes.Tip: Add the sugar only once the rice is soft. Sugar added too early can stop the rice from softening properly.
- 10 Flavour with Cardamom and SaffronStir in 1/2 teaspoon of cardamom powder and the saffron milk, and cook for 2 more minutes so the flavours blend and the kheer turns a light golden colour.Tip: Add cardamom near the end so its fragrance stays fresh and does not cook away.
- 11 Add the Nuts and RaisinsAdd the sliced almonds, pistachios and raisins, keeping a few slices back for garnish. Stir and turn off the heat.Tip: Adding the nuts at the end keeps some crunch and a fresh flavour.
- 12 Rest and ServeLet the kheer rest for 10 minutes, then serve warm in small bowls, or chill it in the fridge for 2 hours and serve cold, topped with the reserved nuts.Tip: Kheer thickens a lot as it cools. If it becomes too thick, stir in a splash of warm milk before serving.