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Creamy Indian Rice Pudding (Kheer) Recipe

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★★★★★

4.4 from 348 reviews

Creamy Kheer is a traditional Indian rice pudding made with basmati rice, whole milk, and aromatic spices like cardamom and saffron. This comforting dessert is slowly simmered to a luscious consistency, then garnished with crunchy pistachios and almonds. It can be served warm or chilled and offers a rich, subtly sweet taste that’s perfect for any occasion. A dairy-free option is possible by substituting coconut or almond milk.

Ingredients

Scale

Rice and Milk Base

  • ½ cup (100 grams) Basmati Rice
  • 5 cups (1.2 liters) Whole Milk (use coconut or almond milk for dairy-free option)
  • ½ tbsp Ghee (can substitute butter or vegan butter)

Spices and Sweeteners

  • 6 Cardamom Pods, split
  • 7–8 strands Saffron
  • ⅓ cup (70 grams) Granulated Sugar (start with ¼ cup then add more as desired)
  • Pinch of Salt

Garnish (Optional)

  • 3 tbsp Pistachio, chopped
  • 2 tbsp Almonds, chopped

Instructions

  1. Prepare the Rice: Measure out the basmati rice into a small bowl and wash it thoroughly until the water runs clear to remove excess starch. Drain the rice well using a sieve to ensure no water remains.
  2. Toast Rice with Spices: In a heavy-bottomed pan over low to medium heat, melt the ghee. Add the split cardamom pods and the washed, drained rice. Stir continuously and toast for 1-2 minutes until fragrant, which enhances the aroma and flavor.
  3. Cook the Rice in Milk: Pour the 5 cups of whole milk into the pan with the rice and cardamom. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. This will take about 5-7 minutes.
  4. Simmer to Thicken: Once boiling, reduce heat to low and let the kheer simmer for 40-50 minutes. Stir every few minutes to prevent lumps and sticking. The mixture will gradually thicken as the rice cooks through.
  5. Optional Rice Texture Adjustment: If you prefer shorter rice grains, use a metal whisk to gently break up the rice grains while there is still some liquid but the rice is tender enough to break apart. This step is optional based on texture preference.
  6. Add Sweetness and Flavor: Stir in the sugar (starting with ¼ cup), saffron strands, and a pinch of salt. Continue to cook the kheer for an additional 5-10 minutes until it reaches your desired consistency and the sugar dissolves fully.
  7. Adjust Sweetness and Consistency: Taste the kheer and add more sugar if needed. If the pudding is too thick, add some milk and stir. For a thicker pudding, continue cooking longer, keeping in mind it will thicken further as it cools.
  8. Finish and Garnish: Remove the cardamom pods from the dish before serving. Garnish with chopped pistachios and almonds if using. Serve the creamy kheer either warm or chilled, according to preference.

Notes

  • You can substitute whole milk with coconut or almond milk for a dairy-free or vegan-friendly version.
  • Adjust the sweetness according to taste; start with less sugar and add more as preferred.
  • Using a heavy-bottomed pan helps prevent burning and sticking during the long simmering process.
  • The saffron adds both color and aroma; soak strands in a tablespoon of warm milk beforehand for a more intense flavor.
  • Stir frequently throughout cooking to avoid rice sticking to the pan and ensure even cooking.
  • Garnishing with nuts is optional but adds a delightful crunch and flavor contrast.

Keywords: kheer, rice pudding, indian dessert, basmati rice, saffron, cardamom, creamy pudding, traditional kheer, vegan option, pistachio garnish

Find it online: https://mixitwitjoe.com/creamy-indian-rice-pudding-kheer-recipe/