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Small white dessert bowl filled with cardamom spiced Indian rice pudding and garnished with crushed pistachios and raisins.
4.7 from 10 votes

Kheer Recipe (Indian Rice Pudding)

Kheer is a subtly sweet, creamy, and deliciously aromatic Indian dessert popular throughout India. I made this recipe using basmati rice, but jasmine rice would make a fantastic alternative.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 4 servings
Calories: 284kcal

Ingredients

  • 1/4 cup basmati rice or other long-grain rice
  • 4 cups milk use whole milk for best creamiest results
  • 1/4 cup water
  • 6 tbsp granulated sugar (reduce to 4 tablespoons for a less sweetened kheer)
  • 1/2 tsp ground cardamom
  • 1/4 cup cashews chopped
  • 1/4 cup pistachios chopped
  • raisins or dried cranberries to garnish
  • 1 tbsp ghee

Instructions

  • Transfer the rice to a small bowl and fill with cold water. Drain the starchy water through a fine-mesh strainer. Repeat rinsing and draining until the water runs nearly clear. Drain completely.
  • Add the water and milk to a large, heavy-bottomed pot set over high heat. Bring to a gentle boil, stirring often to prevent the milk from burning.
  • Reduce heat to medium. Add the rice. Cook the rice, stirring often, until the rice is soft and completely cooked.
  • Stir in the desired amount of sugar and cardamom powder. Continue to cook, stirring often, until the kheer has thickened to the desired consistency. (note - kheer will continue to thicken as it cools)
  • In the last 5 minutes or so of cooking, stir in the nuts and raisins, if desired, or leave them out and add them as a garnish.
  • Remove from heat and serve warm, or allow to cool and serve chilled.

Notes

  • For best results, use whole milk to make this kheer recipe. Low-fat milk is too watery.
  • Optional: add the ghee directly to your kheer after it's finished cooking or toast the cashew nuts in 1 tablespoon of ghee over medium heat until golden.
  • To flavor your kheer with a bit of saffron, carefully crush your saffron threads and transfer to a small bowl filled with 2-3 tablespoons of warm milk. Mix to combine. Add it to the kheer after it has been cooking for approximately 25-30 minutes.
  • If you don't have any ground cardamom, substitute using 2-3 whole green cardamom pods. Add them directly to the milk and rice when cooking. Remove before serving.
  • Kheer is more like porridge in texture than it is pudding. It is not super thick, but it also shouldn't be super runny- somewhere in between. 

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 528mg | Fiber: 1g | Sugar: 32g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 1mg
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