Rice Kheer Recipe: 3 Tips for Making Indian Rice Pudding
Written by MasterClass
Last updated: Dec 13, 2024 • 3 min read
Kheer is an endlessly customizable rice pudding commonly flavored with aromatic cardamom and strands of vibrant saffron. This celebratory dessert is easy to make and only requires a handful of ingredients.
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What Is Kheer?
From the Sanskrit word for “milk,” kheer is an Indian rice pudding consisting of rice, sugar, whole milk, and assorted spices. While this beloved Indian dessert is often flavored with green cardamom powder, recipes may also include rose water or electric red-orange saffron strands. Chawal ki kheer (from “chawal,” meaning rice) is just one variation across the subcontinent; depending on where it’s found, kheer is made with rice noodles, lentils, or tapioca pearls (sabudana). Some recipes call for sweetened condensed milk, rather than whole milk, for additional sweetness. Garnishes may include chopped nuts, like cashews, almonds, and pistachios, and dry fruits, like raisins or dried pomegranate seeds.
While kheer is best known as a celebratory dish in India, enjoyed on special occasions or holidays like Diwali, its simple and satisfying components make it an easy recipe to whip up whenever a craving emerges.
3 Tips for Making Kheer
There are many ways to make kheer a reflection of your own taste—here’s how to incorporate the dish into your culinary repertoire:
- 1. Make it vegan. To make kheer a dairy-free treat, use coconut milk instead of whole milk, which will thicken better than a plant-based alternative like almond milk. South Indian-style kheer, or payasam, often features coconut milk instead of dairy, resulting in an aromatic, lightly sweet pudding.
- 2. Use other grains or vegetables instead of rice. Basmati rice is only the beginning in the world of kheer recipes; try “semiya,” or vermicelli rice noodles, shredded carrots, or moong dal (lentils). Cooking times will vary depending on what you include, so monitor the consistency as you stir. Learn how to make basmati rice.
- 3. Save time with a multi-cooker. If you don’t have the time to make a batch of kheer on the stovetop, you can make it in minutes with a multi-cooker that doesn’t require any stirring. Add all of the ingredients (except for any garnishes), cook them on “porridge” mode for 20 minutes, then let the pressure release naturally.
Rice Kheer Recipe
makes
prep time
30 mintotal time
1 hr 35 mincook time
35 minIngredients
- 1
Add the rice to a bowl of cold water and soak it for 30 minutes. Drain, and rinse well. Set it aside.
- 2
Place a large saucepan or Dutch oven over medium heat. Splash a bit of water onto the bottom of the pan. Add the 6 cups of milk, and bring to a boil. Once bubbles appear around the edges, reduce to low heat, and add the drained rice.
- 3
Simmer the rice-milk mixture, stirring often to prevent scorching and scraping down the sides, for about 30–40 minutes until the milk thickens and the rice is tender.
- 4
Add the sugar and cardamom, and stir to combine. Cook for 5 more minutes, then remove the pan from the heat and allow the mixture to cool to room temperature. Place it in the fridge to chill for 30–45 minutes (the cooked rice will continue to thicken as it rests).
- 5
When you’re ready to serve the pudding, heat the ghee in a medium skillet over medium heat. Add the almonds to the pan and fry until they’re golden brown, a few minutes.
- 6
Remove the nuts with a slotted spoon to a paper towel-lined plate, lower the heat slightly, and add the raisins.
- 7
Fry the raisins just until they become plump, a minute or so, then transfer them with the spoon to the plate of almonds. Let them cool slightly. Ladle the kheer, which should be thick but still pourable, into serving bowls, then top it with the raw pistachios and fried almonds and raisins.
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