Rice Kheer

Once you make this kheer recipe, don’t be surprised if you find yourself sneaking spoonfuls straight from the pot. Kheer is a beloved treat across India and Pakistan, and can be enjoyed as part of a festive Diwali sweets spread or as a simple pleasure on any ordinary day.

Kheer starts with fragrant basmati rice, which is slowly simmered in whole milk until it transforms into a nutty, luscious pudding. The magic of our kheer is its delicate balance of green cardamom, rose water, golden raisins and crushed nuts. With a recipe this simple, you can stir up a little pot of joy whenever the craving calls.

What is kheer?

Kheer is a centuries-old type of rice pudding from India and Pakistan. It’s made by simmering rice, milk and sugar until it turns thick, creamy and just the right amount of sweet—the kind of dessert that feels like home. The name comes from the Sanskrit word ksheer, meaning milk. First served in temples as an offering, rice kheer is common at celebrations, and can be found simmering in home kitchens. Rice kheer has cousins worldwide: Spain has arroz con leche, the Middle East has roz bel laban, and Thailand has khao niao or mango sticky rice. No matter where you go, a pot of creamy, slow-cooked rice is universally comforting.

Kheer Ingredients

JULIE ANDREWS FOR TASTE OF HOME

• Cardamom: Cardamom is a spice found in many Indian desserts. This little pod packs a punch and gives the rice kheer its signature flavor and aroma. The spice beautifully contrasts with the nuts in the simmered milk, adding divine depth and warmth to every spoonful.
• Whole milk: Whole milk adds decadence and richness. A bit of water keeps the milk fats from scorching as everything slowly simmers in a heavy-bottomed pot.
• Basmati rice: Long-grain basmati rice has a nutty, floral aroma and flavor that makes it ideal for many Indian recipes.
• Sugar: Granulated sugar adds all the sweetness you need for this kheer recipe.
• Salt: Salt enhances the sweetness and brings out the nutty richness of the pudding.
• Nuts: Chopped almonds, pistachios and cashews add the perfect balance of crunch and color.
• Raisins: Golden raisins plump up from soaking in the rich kheer, and add a juicy, sweet bite.
• Rose water: A final splash of rose water adds a lovely floral note to kheer. However, rose water can be overpowering. The best way to use rose water in cooking and baking is to start with a small amount.

Directions

Step 1: Grind the cardamom pod

JULIE ANDREWS FOR TASTE OF HOME

Place the cardamom pod in a spice grinder and grind it into a powder. Set the ground cardamom aside.

Step 2: Simmer the milk and rice

JULIE ANDREWS FOR TASTE OF HOME

In a large saucepan or heavy-bottomed pot, bring the whole milk and water to a gentle boil.

JULIE ANDREWS FOR TASTE OF HOME

Add the rice and reduce the heat to a low simmer. Cook until the rice begins to soften, about 20 to 25 minutes, stirring frequently.

Step 2: Infuse the pudding with spices

JULIE ANDREWS FOR TASTE OF HOME

Stir in the sugar, cardamom and salt. Cook the pudding for another 10 to 15 minutes or until the rice is al dente and the liquid has thickened.

Editor’s Tip: Stir the rice occasionally to ensure it doesn’t stick to the bottom of the pot.

Step 3: Add the finishing garnishes

JULIE ANDREWS FOR TASTE OF HOME

Stir in the nuts, raisins and, if desired, the rose water. Cook the pudding until the raisins are plump, about five minutes longer.

Editor’s Tip: If you like your kheer on the thinner side, enjoy it warm. If you want it thick and creamy, let it sit for a bit; it will thicken as it cools.

JULIE ANDREWS FOR TASTE OF HOME

Kheer Variations

• Sabudana kheer: Instead of rice, try sabudana also known as sago. They’re made from palm starch, though tapioca pearls are a good option as well. These tiny pearls soften and become chewy as they simmer in the milk, evoking kheer boba tea.
• Coconut kheer: Swapping some of the milk for creamy coconut milk gives the rice kheer a rich, tropical vibe reminiscent of sweets enjoyed in Southern India. A handful of toasted coconut flakes or a drizzle of ghee with crunchy cashews makes it even better.
• Chocolate kheer: Stir in cocoa powder or melted chocolate, and suddenly kheer becomes the Indian version of chocolate rice pudding.

How to Store Rice Kheer

Store cooled kheer in an airtight container in the fridge. It thickens as it cools, so don’t be surprised when it looks more gelatinous the next day. If you’re making it ahead, just stir it well before serving, and add a couple of splashes of milk if it’s too thick.

How long does rice kheer last?

Rice kheer stays fresh in the fridge for up to four days. Since it’s dairy-based, keep it covered and chilled.

How do you reheat rice kheer?

You can warm up the kheer on the stove over low heat, or pop it in the microwave for about 30 seconds.

Rice Kheer Tips

JULIE ANDREWS FOR TASTE OF HOME

Can you use brown rice for this kheer recipe?

You can use brown basmati rice for kheer, but it may take a little longer because brown rice is a heartier grain with a chewier texture. If you do this, soak the rice for a few hours beforehand to help it cook faster.

How do you make rice kheer in an Instant Pot?

Making rice kheer in an electric pressure cooker is a faster way to enjoy this recipe. Just warm up the pot in saute mode, then add everything. Water first, followed by milk, sugar, cardamom and nuts. Stir, close the lid, and set it to porridge mode for 20 minutes. Let the pressure release naturally, then open it up and mix everything. It’s an easy, mostly hands-off method that still gives you perfectly delicious rice kheer.

How can you thicken rice kheer?

If your kheer isn’t as thick as you’d like, let it simmer a little longer so the rice releases more starch. You can also mash some of the rice with the back of your cooking spoon. If it’s already cooled and seems too thin, just reheat it on low, stirring often, and it’ll thicken up as it warms.