Kheer Recipe
Kheer is a popular and traditional Indian dessert, specifically a rice pudding made with rice, milk, sugar, and flavored with cardamom and nuts. This easy kheer recipe is perfect for festivals, celebrations, or even as a simple family dessert. It’s a creamy and delicious healthy Indian recipe that can be enjoyed warm or cold and pairs wonderfully with Besan Ladoo. Whether you’re looking for how to make Indian milk pudding, or a quick Indian sweet dish for guests, this recipe delivers delicious taste every time you eat. With just a few basic ingredients and simple steps, you can make this homemade rice kheer that’s both healthy and nourishing. Follow the step-by-step instructions to cook creamy and flavorful Kheer at home.
Ingredients for Kheer Recipe
- 1⁄4 cup basmati rice (or any short-grain rice)
- 1 liter whole milk (full-fat milk preferred)
- ½ cup sugar (adjust according to taste)
- 2–3 green cardamom pods (crushed)
- 10–12 almonds (chopped)
- 10–12 cashews (chopped)
- 1–2 tablespoons raisins
- Optional: Pistachios or other nuts for garnish
How to Make Kheer (Indian Rice Pudding) Step-by-Step
Soak the Rice for Kheer
1. To start making a delicious rice kheer, take 1⁄4 cup of basmati rice in a bowl. Rinse the rice thoroughly in water to remove excess starch. Drain the water completely, add fresh water, and let the rice soak for about 30 minutes. Soaking helps the rice cook faster and gives a creamy texture to the Indian kheer.
Boil the Milk
2. For a rich and creamy kheer recipe, pour 1 liter of whole milk (full-fat milk) into a heavy-bottomed pot.
3. Bring the milk to a boil over medium heat, stirring often to prevent it from sticking to the bottom. Always use full-cream milk when making kheer, as low-fat or skimmed milk won’t give the same creamy consistency.
Cook the Soaked Rice in Milk
4. Once the milk comes to a boil, drain the soaked rice and add it into the boiling milk. Stir well so that the rice doesn’t stick to the bottom.
5. Continue cooking the rice on low to medium heat, stirring occasionally, until the rice softens completely and the milk reduces to a thicker, creamy texture. This slow-cooking method is key to making authentic homemade rice kheer.
Add Sugar, Nuts, and Cardamom
6. When the rice is fully cooked and the kheer has thickened, add 1/2 cup of sugar and stir well until dissolved. Then, add 10–12 chopped almonds, 10–12 chopped cashews, and 1–2 tablespoons of raisins into the kheer.
7. Crush 2–3 green cardamom pods in a mortar and pestle, and add them to the mixture to infuse a beautiful aroma. Stir everything together and cook for another 2–3 minutes on low heat. Adding nuts and cardamom enhances the traditional flavor of Indian rice pudding.
Garnish and Serve Kheer
8. When your kheer reaches the desired creamy consistency, turn off the heat. Garnish with more chopped nuts if you like.
9. You can serve this classic rice kheer hot, warm, or chilled. Many people love having cold kheer as a refreshing Indian dessert, especially in summer.
Serving Suggestion for Kheer
- Kheer is best served chilled or warm, depending on your taste and preference. Garnish with chopped pistachios, almonds, and a few strands of saffron.
- Pair Kheer with puri, roti for a light Indian meal or serve it as a standalone dessert after dinner.
FAQs
Small-grain rice like basmati rice or gobindobhog works best. You can also use regular rice.
To make creamy kheer, use full-fat milk and simmer slowly on low flame. Stir often to release starch from the rice. The milk will thicken as it cooks and cools.
You can keep kheer refrigerated in a closed container for up to 2–3 days. Reheat gently before serving or eat chilled.
Find more healthy Indian recipes for every meal on our homepage.
Recipe Card
Kheer (Indian Rice Pudding)
Equipment
- 1 Heavy-bottomed saucepan
- 1 Wooden spatula or spoon
- 1 Measuring cup and spoons
Ingredients
- ¼ cup basmati rice or any short-grain rice
- 1 liter whole milk full-fat preferred
- ½ cup sugar adjust to taste
- 2 –3 green cardamom pods crushed
- 10 –12 almonds chopped
- 10 –12 cashews chopped
- 1 –2 tablespoons raisins
- Optional: chopped pistachios or saffron for garnish
Instructions
- Rinse ¼ cup basmati rice thoroughly. Soak the rice in water for 30 minutes. Drain and set aside.
- In a heavy-bottomed pan, pour 1 liter whole milk. Bring the milk to a boil on medium heat, stirring often to prevent burning.
- Add the soaked rice to the boiling milk. Simmer on low to medium heat for 30–35 minutes, stirring occasionally, until rice is soft and the milk thickens.
- Stir in ½ cup sugar, crushed cardamom pods, chopped almonds, cashews, and raisins. Cook for 2–3 more minutes until sugar dissolves and nuts soften.
- Once kheer reaches a thick, creamy consistency, turn off the heat.
- Garnish kheer with additional chopped nuts or saffron strands if desired.
- Serve hot, warm, or chilled, depending on preference.
Notes
- Always use full-fat milk for a creamy texture.
- Stir the rice in milk often to avoid burning or sticking to the bottom.
- You can add saffron strands in milk for extra flavor and color.
- Adjust the sugar to suit your taste, some prefer it lightly sweet.
- You can refrigerate the dessert for at least 2 hours if serving chilled.
