Kheer (Indian Rice Pudding) Recipe

Introduction

Kheer is a classic Indian rice pudding that’s rich, creamy, and delicately flavored with cardamom and rose water. This comforting dessert is perfect for celebrations or a soothing treat any time of the year. With fragrant saffron and crunchy nuts, it’s a treat that delights the senses.

Ingredients

• ¼ cup basmati rice (organic)
• ¼ cup arborio rice (risotto rice, organic)
• 2 quarts whole milk
• ½ cup sugar
• 2 tablespoons rice flour
• 2 tablespoons raisins (golden)
• 2 tablespoons heavy cream or 1 tablespoon ghee (optional)
• 1 teaspoon ground cardamom (adjust per taste)
• 2 teaspoons rose water
• 2 tablespoons almond slices
• 1 tablespoon pistachios (unsalted, slivered)
• ¼ teaspoon saffron (optional)
• More nuts for garnish
• Rose petals for garnish

Instructions

1. Step 1: In separate bowls, soak the basmati rice and arborio rice in water for one hour. Drain the rice well and gently crush some of the basmati rice to help release starch, but do not overdo it.
2. Step 2: Pour the milk into a wide, heavy-bottomed pot and bring it to a boil over medium-high heat, which should take about 8 to 10 minutes.
3. Step 3: Reduce the heat to medium-low and add the drained rice. Cook the mixture for 30 minutes, stirring occasionally to prevent the milk from boiling over or sticking to the bottom. Adjust heat as needed.
4. Step 4: Add the sugar and continue cooking for another 30 minutes, until the rice grains are tender and begin to blend into the thickened milk.
5. Step 5: Mix ¼ cup of the cooked rice mixture with the rice flour to form a smooth paste. Stir this back into the pot and cook until the pudding becomes creamier.
6. Step 6: Add the raisins and simmer gently for 15 minutes, stirring now and then. Then stir in the cream or ghee, cardamom, rose water, almond slices, and pistachio slivers. Simmer for an additional 10 minutes.
7. Step 7: Crush the saffron strands and sprinkle them on top of the pudding. Remove from heat when the pudding has reached about 75% of the desired thickness—it will thicken further as it cools.
8. Step 8: Garnish with extra nuts and rose petals. Serve the kheer warm or chilled, according to your preference.

Tips & Variations

• For a richer taste, use full-fat milk and add a tablespoon of heavy cream or ghee.
• If you prefer a vegan version, substitute dairy milk with coconut or almond milk and omit cream or ghee.
• Adjust the sweetness to your liking by adding more or less sugar.
• Gently crushing some basmati rice helps release starch and creates a creamier texture without making the pudding mushy.
• Try adding other dried fruits like chopped dates or apricots for added texture and flavor.

Storage

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm gently on the stove or in the microwave, stirring occasionally. Kheer can also be enjoyed cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of rice for kheer?

You can use just basmati or arborio rice, but using a combination adds a nice texture—basmati adds fragrance while arborio helps create creaminess.

Why does my kheer become too thick or lumpy?

To avoid lumps, mix rice flour into a small amount of the hot mixture before adding it back to the pot. Also, stir frequently during cooking and keep the heat low to prevent the milk from curdling or sticking.

Kheer (Indian Rice Pudding) Recipe

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4.4 from 63 reviews

A rich and creamy traditional Indian dessert made with basmati and arborio rice simmered in whole milk, flavored with cardamom, rose water, saffron, and garnished with nuts and raisins. This kheer recipe offers a perfect balance of sweetness and aromatic spices, resulting in a luscious rice pudding that can be enjoyed warm or chilled.

• Author: Lena
• Prep Time: 1 hour 10 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• ¼ cup basmati rice (organic)
• ¼ cup arborio rice (risotto rice, organic)

Dairy and Sweeteners

• 2 quarts whole milk
• ½ cup sugar
• 2 tablespoons heavy cream or 1 tablespoon ghee (optional)

Thickening Agent

• 2 tablespoons rice flour

Flavorings and Aromatics

• 1 tsp ground cardamom (adjust to taste)
• 2 teaspoons rose water
• ¼ teaspoon saffron (optional)

Add-ins and Garnishes

• 2 tablespoons raisins (golden)
• 2 tablespoons almond slices
• 1 tablespoon pistachios (unsalted, slivered)
• Additional nuts and rose petals for garnish

Instructions

1. Soak Rice: In separate bowls, soak the basmati and arborio rice in water for one hour. After soaking, drain well and lightly crush some of the basmati rice grains without overdoing it. This prepares the rice for cooking and helps achieve the desired texture.
2. Boil Milk: Pour the whole milk into a wide, heavy-bottomed cooking pot and bring it to a boil over medium-high heat, which should take about 8 to 10 minutes. Stir occasionally to prevent milk from burning.
3. Cook Rice: Lower the heat to medium-low and add the drained rice to the boiling milk. Cook for 30 minutes, stirring intermittently to prevent the milk from boiling over or sticking to the bottom of the pot. Adjust heat as necessary to maintain gentle simmer.
4. Add Sugar: Stir in the sugar and continue cooking for another 30 minutes until the rice grains are fully cooked and begin to meld into the thickened milk, creating the pudding base.
5. Add Rice Flour: Mix ¼ cup of the cooked rice and milk mixture with rice flour to form a smooth paste. Return this paste to the pot and stir well. Continue cooking until the pudding becomes creamier and thickened to your liking.
6. Add Raisins, Flavorings and Nuts: Add the golden raisins and simmer for 15 minutes, stirring occasionally. Then incorporate the heavy cream or ghee, ground cardamom, rose water, almond slices, and pistachio slivers. Simmer for an additional 10 minutes. If using, crush the saffron and sprinkle it on top just before finishing. Note: stop cooking when the pudding reaches about 75% of the desired thickness as it will thicken further upon cooling.
7. Garnish and Serve: Decorate the kheer with extra nuts and rose petals. Serve warm or chilled according to your preference for a delightful dessert experience.

Notes

• Crushing some basmati rice grains after soaking helps bring out a creamier texture.
• Stir frequently during cooking to avoid milk boiling over and sticking at the bottom of the pot.
• Saffron is optional but adds authentic color and aroma to the dish.
• Kheer thickens more as it cools, so remove from heat when slightly under-thickened.
• You can substitute heavy cream with ghee for a richer, traditional flavor.
• This dessert can be served warm or chilled, depending on preference.

Keywords: kheer, Indian rice pudding, basmati rice pudding, arborio rice dessert, cardamom rice pudding, rose water dessert, saffron pudding, traditional Indian sweets, creamy rice pudding