Kheer Recipe (Traditional Indian Rice Pudding)

Kheer is a classic Indian milk pudding made by simmering whole milk, rice, and sugar together until the liquid reduces and thickens into a rich, creamy consistency. It is traditionally flavored with ground cardamom and garnished with chopped nuts.

Making a great kheer relies on low and slow simmering so the milk naturally reduces without scorching, while the rice breaks down to blend smoothly into the liquid. This version keeps the steps straightforward and relies on everyday ingredients.

Why This Recipe Works

• Simmering the milk on low heat allows natural sugars in the dairy to concentrate, creating a rich flavor without needing heavy cream.
• Rinsing and soaking the rice briefly helps it soften evenly so it breaks down smoothly into the simmering milk rather than staying hard in the center.

Ingredient Notes

• Basmati rice: Use broken basmati rice if available, or gently crush regular basmati grains between your fingers before soaking. Smaller pieces blend better into the pudding.
• Full-fat milk: Whole milk is necessary for a rich consistency. Lower-fat milks will result in a thin, watery kheer.
• Green cardamom: Freshly crushed green cardamom pods or freshly ground seeds provide the best aroma compared to pre-ground powder.

If You’re Cooking Outside India

• Basmati rice: Found in the international or South Asian aisle of most major supermarkets as well as Indian grocery stores.
• Ghee: Clarified butter used to toast nuts; available in South Asian groceries and many well-stocked supermarkets.

How to Make Kheer

Soaking the Rice

Rinse the rice thoroughly and let it soak in water for about 20 minutes to soften the grains.

Simmering the Milk and Rice

Bring the milk to a boil, then add the drained rice and reduce the heat to a low simmer, stirring frequently.

Thickening and Sweetening

Cook until the rice is fully soft and the milk has reduced significantly. Stir in the sugar and cardamom.

Cooking Tips

• Stir the pot regularly, especially as the milk thickens near the end of cooking, to prevent the solids from sticking to the bottom.

Common Mistakes to Avoid

• Using high heat to speed up the reduction: High heat will scorch the milk at the bottom of the pan and give the kheer a burnt taste. Keep the heat low and patient.

Variations

• Saffron Kheer: Add a pinch of saffron threads soaked in a tablespoon of warm milk near the end of cooking for a golden color and floral aroma.

Serving Suggestions

• Serve warm on a cool evening or chilled straight from the refrigerator.
• Garnish with additional sliced almonds, pistachios, or dried rose petals just before serving.

Storage & Make-Ahead

Make ahead: Can be made a day in advance and stored in the refrigerator.

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days. The kheer will thicken further as it chills.

Freeze: Freezing is not recommended as dairy-heavy puddings can separate and change texture upon thawing.

Reheat: Warm gently on the stovetop over low heat, adding a splash of milk to loosen the consistency if needed.

Frequently Asked Questions

Can I use low-fat milk for kheer?

Whole milk is strongly recommended because its fat content gives kheer its characteristic creamy texture. Low-fat milk will result in a thin and watery pudding.

Can I make kheer ahead of time?

Yes, kheer keeps well in the refrigerator for up to 3 days. It will thicken further as it chills, so you can stir in a splash of warm milk when reheating.

More Indian Recipes to Try

• Rasmalai Recipe
• Perfect Jeera Rice
• Authentic Mango Lassi

Browse the IndiPlated recipe index

Kheer

A creamy, traditional Indian rice pudding simmered with milk, sugar, and cardamom.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Soaking time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1/4 cup basmati rice rinsed and soaked for 20 minutes, then drained
• 4 cups full-fat milk whole milk
• 1/3 cup sugar adjust to taste
• 1/2 teaspoon green cardamom powder freshly ground preferred
• 1 tablespoon ghee optional, for frying nuts
• 2 tablespoons mixed nuts slivered almonds and pistachios

Equipment

• 1 Heavy-bottomed pot Helps prevent the milk from scorching during long simmering.

Method

 

1. Rinse the basmati rice in cold water until the water runs clear. Cover with water and let soak for 20 minutes, then drain.
2. Pour the full-fat milk into a heavy-bottomed pot and bring it to a boil over medium heat, stirring occasionally to prevent a skin from forming.
3. Reduce the heat to low. Add the drained rice to the simmering milk and stir well.
4. Simmer uncovered for 35 to 45 minutes, stirring frequently and scraping down the sides of the pot, until the milk has reduced by half and the rice grains are completely soft and mushy.
5. Stir in the sugar and green cardamom powder. Cook for another 5 minutes until the sugar is fully dissolved and the kheer reaches a thick, creamy consistency.
6. If desired, heat the ghee in a small pan and lightly fry the mixed nuts until fragrant, then stir them into the kheer. Serve warm or chilled.

Notes

Kheer thickens significantly as it cools. Keep this in mind if you prefer a runnier consistency.