Kheer Authentic Indian Rice Pudding

It is a traditional dessert that is special to Indian households. This fragrant sweet treat is made by slow-cooking rice in whole milk until it reaches a pudding-like consistency, often flavored with cardamom, saffron, and various nuts like cashews, almonds, and pistachios. Enjoyed warm or chilled, it’s a versatile dessert perfect for any occasion. The key to perfect kheer is ensuring the rice is thoroughly cooked before adding sugar. And guess what? It’s super simple and perfect for making any festive occasions and special gatherings ahead of time! You can even make Rice Kheer in an Instant Pot. For a healthier alternative, try making Brown Rice Kheer. Expand your dessert options with variations like Sabudhana Kheer, Oats Kheer, Vermicelli Kheer, or Sheer Khurma. Explore these tasty adaptations for a satisfying treat!

Watch How to Make Kheer (Authentic Indian Rice Pudding)

What is Kheer?

A quintessential Indian dessert, Kheer is a go-to dish in the Indian subcontinent for almost all occasions and festivals. It is rice pudding cooked with milk and rice, infused with the flavors of saffron and cardamom, and topped with nuts like cashews or pistachios. With its simple ingredients and easy preparation, it remains a favorite across Indian households, known by names like “Chawal ki Kheer” in the north and “Paal Payasam” in the south. It’s an essential part of celebrations, often offered to deities as “naivedyam” or “prasadam.” Each family has its version of this beloved dessert. Growing up, Kheer was a staple dessert dish in my home. My mother prepared it for every festival or occasion whenever we craved something sweet.

Why You’ll Love this Kheer?

It is rich, creamy and fragrant. Made with essential pantry ingredients, it is easy to prepare. Versatile and customizable, with many different flavor choices. It can be served warm or cold. So good that you can’t stop eating!

Ingredients

Rice: To make Rice Kheer, use short-grain rice. I used jeera samba white rice for this recipe. You can also use sona masoori rice or basmati rice. If using basmati rice, soak it for 30 minutes, then break the grains into smaller pieces by pressing or squeezing them with your hands before adding them to the milk in the pan or vessel. Whole Milk: I highly recommend using whole milk for a rich, creamy consistency. I have not added cream or condensed milk to this recipe, but you can add these to make the Rice Kheer quicker or prefer an even thicker consistency. Sugar: Granulated white sugar adds a sweet flavor and a desirable texture to the Rice Kheer. Adjust the sweetness to your preference. You can also use jaggery to make this kheer. Nuts & Raisins: Add lots of nuts and raisins to this recipe. I have used cashews, almonds, and pistachios here. Adds crunch, richness, flavor, and nuttiness to the kheer. Cardamom powder: Enhances the fragrance and taste of the Rice Kheer. You can also add rose water if you like Saffron: Adds a flowery smell and turns the kheer golden, making it more attractive. Rose Water: A bit of rose water makes the kheer smell nice and flowery.

How to Make Rice Kheer?

Rinse the rice thoroughly under running water, then soak it in water for about 30 minutes. This step helps soften the rice and reduces cooking time. Pour the whole milk into a large, heavy-bottom saucepan and place it on the stovetop over medium heat. Watch the milk to ensure it doesn’t spill over while heating.

Drain the soaked rice and add it to the saucepan with the heated milk. Stir well to combine.

Allow the milk and rice mixture to boil over medium heat gently. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Reduce heat to low and let the rice simmer in the milk. Add sugar, cardamom powder, and saffron once the rice is cooked and the mixture has thickened (about 20 to 25 minutes). Stir to combine.

Let the kheer simmer for 20 to 25 minutes over medium-low heat, stirring occasionally. This allows the flavors to meld and the kheer to thicken further. Turn off the heat after the kheer has reached a thick, creamy consistency and the rice is fully cooked. Add the nuts (save some for garnish) to the kheer and mix well. If using rose water, add it now and stir to combine.

Your rice kheer is now ready to be served. Enjoy it hot or chilled, garnished with additional nuts or saffron strands if desired.

Variations

Vegan Kheer: Replace the dairy milk with coconut or almond milk for a rich, non-dairy version. This variation is perfect for vegans. Jaggery: Once the rice is cooked and the milk has reduced by half, remove it from the heat and let it cool for about 5 minutes. Meanwhile, melt jaggery in some water and strain to remove any impurities. Add the melted jaggery to the rice and milk mixture and stir well. This will mix the jaggery thoroughly with the kheer, but note that it will change the color to brown. You can also use brown sugar and follow the same steps. Kheer with Cooked Leftover Rice: If you have leftover rice, you can use it to make kheer quickly. Add the cooked rice to boiling milk and simmer until the mixture thickens. Add 1 cup of cooked rice for every liter of milk used. This method is a great way to use up leftovers and save time. Condensed Milk (Milkmaid) or Khoya: Add condensed milk instead of sugar to achieve a thicker, creamier texture quickly. This also reduces cooking time. This makes the kheer rich and luxurious, perfect for special occasions. You can add grated khoya (mawa) to milk for a richer flavor and taste. Flavorful Additions to Rice Kheer: You can enhance the flavor of rice kheer in various ways. Once the kheer is cooked and cooled, you can mix in mango puree to create a mango kheer, which adds a refreshing taste and a beautiful color. Additionally, you can sprinkle cinnamon powder or add a bit of vanilla essence for different yet delicious flavors.

How to Serve Kheer?

Kheer can be enjoyed warm or chilled. To serve Rice Kheer warm, transfer it to a bowl and garnish with pistachios, almonds, and saffron or dried rose petals. For a chilled version, refrigerate for 30 minutes, then garnish similarly or add jelly cubes. Adjust the consistency with milk if it thickens. Serve warm for a comforting dessert or chilled for a refreshing treat.

Storage Suggestions

Leftover Rice Kheer can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to a month. If it has thickened too much, reheat gently on the stove or microwave, adding a little milk.