Kheer Recipe

The ultimate Kheer recipe that’s essential for any celebration. Traditional Rice Kheer is a festive sweet dish from the Indian sub-continent and is primarily made with full fat milk, sweetener, rice & cardamoms. It is simply delicious, comforting, rich and creamy because it is slow-cooked.

Apart from rice, kheer can be made with a lot of other ingredients like tapioca pearls, vermicelli, lentils and vegetables like carrot and pumpkin. But Rice Kheer holds its significance and is a quintessential Indian dessert made during most celebrations.

In this post I share the traditional recipe to make Kheer and it is rich and much more flavorful than what you get in the Indian restaurants in a buffet. I have both the stovetop and the instant pot instructions.

The traditional method takes quite some time to get that rich texture and it requires slow cooking. However on occasions I also make a fast version of this, using store bought evaporated milk which cuts down the cook time significantly.

How about using condensed milk? I have the tried and tested version for that as well. Both these versions come handy if you are making this for a party to feed a crowd and don’t have enough time to go from scratch. Read my experts tips section for details.
Here is what you need for this recipe.

Ingredients & substitutes

• Rice: I am using Basmati rice here but you may use any kind of starchy raw rice here. Every region of India has their favorite fragrant rice to use in a rice kheer. So use what you have in hand. Ambemohar, gobindobhog and basmati are some common kinds used. Avoid using parboiled or sella rice. You can also use brown rice by following my expert tips section below.
• Milk: Traditionally full fat cow milk is used. You may substitute with almond milk, oat milk or low-fat milk but the rice kheer will be less creamy and rich. Coconut milk produces different results but works.
• Sweetener: Kheer is always made with regular sugar or rock sugar (mishri) but it can be substituted with jaggery and it becomes a South Indian Payasam. Date palm jaggery is another substitute and it becomes a Bengali Payesh. But the last 2 versions also use ghee.
• Flavoring ingredients: Cardamom is the most appreciated sweet spice in a kheer. I like to use it in the powdered form during the finishing stage for a beautiful aroma. A pinch of saffron strands or ground nutmeg can also be used for a different flavor profile. 1 teaspoon of organic edible rose water and a few drops of kewra essence can also be used for floral scent.
• Garnishing: Nuts add a great crunchy texture to the pudding, apart from boosting the nutrition profile. Silvered almonds, cashews or pistachios are some options. You can also add sweet raisins if you want.
• Ghee: It is up to you whether to use ghee or not in a kheer. It adds a nutty profile and imparts a distinct flavor. It is always used if made for a religious occasion like a Pooja.

Ratio of Rice: Milk

Traditionally made Kheer & Payasam has a predefined rice:milk ratio and this is what most people follow. ¼ cup rice for every 4 cups (1 liter) full fat milk is the gold standard. However you can go up to ½ cup rice to cut down the cook time, meaning your pudding will thicken faster but will be less rich. Add evaporated milk to compensate for the richness. Details in the expert tips section below.

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Photo Guide

How to make Kheer (Stepwise photos)

1. You will need the following:

• 4 cups or 1 liter whole milk (full fat)
• ¼ cup rice (50 grams) basmati or any other, (or use ⅓ cup to cut down cook time)
• 4 to 6 tablespoons organic sugar (50 to 65 grams) adjust to taste
• ¼ to ½ teaspoon cardamom powder (2 to 3 cardamom pods powdered)
• 10 cashews or 10 blanched almonds sliced or silvered almonds as desired. You can also use 2 tablespoons sweet raisins if you want.
• 10 unsalted pistachios (sliced/ roughly chopped or blanched & sliced)
• 1 pinch saffron or 1 teaspoon rose water or few kewra drops (optional)

2. Wash rice well at least thrice and drain. If you want you may also soak it until the milk is ready and hot. Pour ¼ cup water or grease a heavy bottom pot/ Dutch oven. This helps the kheer from getting scorched at the bottom. Pour milk and bring it to a boil on a medium flame.

3. When it turns hot or comes to a boil, stir in the drained rice.

4. Cook on a medium to low heat until the rice is soft, completely cooked and slightly mushy. Takes about 25 to 30 mins. During this process, keep stirring often at the bottom (every 3 to 4 minutes) to prevent the milk from scorching. Using a spatula, remove the milk solids from the sides and add back to the pot.

5. To check if your rice grains are cooked, mash a few grains with a spoon. They should get mashed easily.

Add Sugar

6. Add 4 to 6 tablespoons sugar. You can add more or less to suit your taste. If using refined sugar use lesser as it tastes more sweet than the organic sugar.

7. Lower the flame and cook till the sugar dissolves completely and the rice kheer turns thicken. This takes another 10 to 15 mins. At this stage you can taste test and add more sugar if you want. I turn off when it is thick yet of flowy consistency as it turns thicker upon cooling.

8. Add cardamom powder, nuts, rose water (optional) and saffron (optional). Alternately, If you want you may fry the nuts in a tablespoon ghee (on low heat) until light golden, then stir in the raisins until plump. Turn off and pour over the rice kheer to garnish.

9. Make sure you turn off when the kheer reaches this consistency as it turns even more thick upon cooling.

Garnish rice kheer with more nuts before serving.

Expert Tips

• With Evaporated milk: You can make a fast version of the kheer with 12 oz (1.5 cups) evaporated milk. Cook 1/4 cup rice with 1 cup milk (240 ml) until soft. Stir in 1 cup (8 oz) evaporated milk, sugar and continue to simmer until thick and creamy. To make it more creamy and rich you may add half cup (4 oz) more. Note that this version turns out in light golden color.
• With Condensed milk: Rinse and soft cook ½ cup rice with 1 cup milk and 1 cup water in a pressure cooker for 3 whistles or with 2 cups milk in a pot until rice is soft. Then pour ½ to ¾ of condensed milk tin (14 OZ/ 397 grams tin). Add cardamom powder and simmer for a few minutes. You may add more milk for a runny consistency.

Faqs

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This recipe was first published in September 2016. Updated and republished in October 2024.