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Classic Rice Kheer

A close-up of creamy Rice Kheer topped with chopped almonds, pistachios, and a drizzle of syrup.
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A creamy and comforting Indian rice pudding, perfect for celebrations.

Ingredients

Scale
  • 1/2 cup basmati rice, rinsed
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • Pinch of saffron threads (optional)
  • 2 tablespoons chopped almonds or pistachios for garnish

Instructions

  1. Combine the rinsed rice and milk in a heavy-bottomed saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  3. Reduce the heat to low and continue to simmer, stirring frequently, for about 30-40 minutes, or until the rice is tender and the milk has thickened.
  4. Stir in the sugar, cardamom, and saffron (if using). Cook for another 5-10 minutes, stirring until the sugar is dissolved and the kheer has reached your desired consistency.
  5. Remove from heat and let it cool slightly. The kheer will thicken further as it cools.
  6. Serve warm or chilled, garnished with chopped nuts.

Notes

  • For a richer kheer, you can use evaporated milk or condensed milk.
  • Do not boil the milk rapidly, as this can cause it to scorch.
  • You can add other flavorings like rose water or kewra water.

Nutrition

Find it online: https://carlacooking.com/rice-kheer-recipe/