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Indian · Desserts

Rice Kheer

VegEasy

Diet: Veg · Gluten-free

Simmer soaked rice in whole milk until the grains soften. Stir from the bottom to prevent scorching.

Prep
5 min
Cook
40 min
Soak
20 min
Total
65 min
Servings
5
Difficulty
Easy
Cuisine
Indian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of rice kheer
Representative rice pudding with nut garnish; nuts are optional in this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 5

Main ingredients

Liquids

Seasoning and finishing

Equipment

Bowl; sieve; heavy saucepan; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak the rice · About 20 min

  1. Rinse 60 ml basmati rice in the sieve.
  2. Put the rice and 240 ml water for soaking; discarded in the bowl.
  3. Soak for 20 minutes.
  4. Drain the rice completely.

Cook in milk · About 20 min

  1. Pour 1000 ml whole milk into the heavy saucepan.
  2. Keep stirring the milk frequently on medium-low heat until gentle simmering begins.
  3. Add the soaked rice.
  4. Simmer over low heat for 20 minutes, stirring from the bottom every 2–3 minutes.
  5. Add 6 tbsp sugar.
  6. Continue simmering for 10–15 minutes, stirring often.

    Check: The rice should crush easily; the milk should lightly coat the spoon.

Finish · About 1 min

  1. Add ½ tsp ground cardamom.
  2. If using saffron, add 1 pinch saffron.
  3. For the optional nuts, put in 1 tbsp sliced almonds, followed by 1 tbsp chopped cashews together with 1 tbsp unsalted pistachios, chopped.
  4. If using raisins, add 1 tbsp golden raisins.
  5. Stir over low heat for 1 minute.
  6. Turn off the heat.
  7. Serve warm.

    Check: The kheer thickens as it cools.

Tips

  • The listed time is for serving warm; chilling is optional and additional.

Substitutions

  • Use coconut milk for a different dairy-free version.

Storage

  • Divide Rice Kheer into small, shallow portions for cooling. Refrigerate Rice Kheer promptly, ideally within one hour, and finish it within 24 hours.
  • For Rice Kheer, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Rice Kheer while reheating and add a little water.

Make ahead

  • Measure rice and flavourings ahead; chill cooked kheer promptly.

FAQ

Why does it thicken when cold?

Rice absorbs more liquid as it cools.

Can I use brown rice?

It needs longer cooking and gives a different texture.

How should I store rice kheer?

Divide Rice Kheer into small, shallow portions for cooling. Refrigerate Rice Kheer promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Kheer Recipe (Rice Kheer).

Concise adaptation; quantities and method are stated.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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