Rice kheer is a creamy Indian dessert made with milk, rice, sugar, cardamom, and saffron—perfect for celebrations and comfort.
Every spoonful of this velvety kheer melts in the mouth, releasing subtle notes of fragrant spices and the nuttiness of roasted rice. Often garnished with slivered almonds, pistachios, and sometimes raisins, it offers a delightful contrast of textures in every bite. Whether served warm during winter evenings or chilled in the summer, this time-honored dessert never fails to impress.
Rice kheer is a comforting, festive Indian dessert that’s easy to make with simple ingredients for any occasion.
What is Rice Kheer?
Kheer is a creamy Indian rice pudding with milk, sugar, cardamom, saffron, and nuts, served warm or chilled.
In Hindi, it’s popularly known as Chawal Ki Kheer. Though the ingredients are simple, each household and region brings its own unique touch to this timeless sweet dish. From festive celebrations to everyday indulgences, kheer holds a special place in Indian cuisine and culture.
Today, we prepare the kheer in North Indian style by simmering whole rice grains until soft and reducing the milk to a thick, creamy consistency. Slow simmering helps the flavors to intensify gradually, creating a creamy, fragrant pudding that feels both luxurious and comforting.
In South India, a similar dessert is known as Paal Payasam. While the core ingredients remain similar—milk, rice, sugar—the preparation may include ghee, coconut milk, or even jaggery, depending on local preferences and traditions. It’s especially popular in Tamil Nadu and Kerala during festivals and temple offerings.
Another dessert closely related to kheer is Phirni. While phirni shares the same core ingredients—rice, milk, and sugar—its preparation and texture set it apart. Instead of using whole rice grains, we make it with coarsely ground rice, creating a creamier, custard-like texture. We usually serve it chilled in small earthen bowls, which add rustic charm to its rich, creamy appeal.
Whether it’s kheer, payasam, or phirni, each version offers a comforting and soulful taste of India’s diverse culinary heritage.
How is Kheer Made?
- Traditional Method: In the classic preparation of kheer, raw basmati rice is slowly simmered in full-fat milk over low heat. As the rice cooks, it soaks up the richness of the milk, becoming soft, plump, and infused with flavor. This slow-cooking process allows each grain to break down just enough to release starch, naturally thickening the kheer and creating a luxurious, creamy texture.
- The result is a deeply satisfying dessert with authentic taste and texture. I find this method the most rewarding, especially when time allows, as the final dish truly reflects the love and patience put into it.
- Quick or Instant Version: For days when time is limited, or when I have leftover cooked rice on hand, I opt for a faster version using condensed milk. This shortcut involves combining cooked rice with milk and sweetened condensed milk, which cuts down the cooking time significantly while still delivering a rich and flavorful pudding.
- The condensed milk adds creaminess and sweetness, making it ideal for busy weekdays or unexpected guests. Though slightly different from the traditional taste, this method still yields a delicious bowl of kheer in a fraction of the time.
- Why Kheer is So Loved: One of the best things about kheer is its simplicity. Unlike many Indian desserts that require labor-intensive steps like preparing sugar syrups with precise one-string consistency, kheer is much more forgiving and beginner-friendly.
- With just a few basic ingredients and a bit of stirring, you can make a dessert that feels festive and indulgent. Whether made the traditional way or in a hurry, Rice Kheer remains a timeless favorite in Indian homes.
Ingredient Notes For Rice Kheer:
- Basmati Rice: Using basmati rice is strongly recommended for making kheer, as it lends a distinct aroma and long, slender grain texture that’s unmatched. The natural fragrance of basmati enhances the overall flavor profile of the dessert, making each spoonful more enjoyable.
- Once cooked, the grains become tender yet hold their shape, giving kheer a luxurious mouthfeel. While you can use other varieties of rice, basmati truly elevates the dish with its unique scent and delicate texture.
- Milk: For a rich and creamy kheer, use full-fat milk—its higher fat content thickens beautifully, creating a smooth, indulgent texture. Skimmed or low-fat milk just won’t give the same depth of flavor or velvety finish.
- If you want to make your kheer extra rich, you can even add a splash of cream towards the end—but whole milk alone is usually perfect for that classic, satisfying taste.
- Cardamom Powder: Cardamom brings warmth and sweetness to kheer, making it one of the key flavoring agents. For maximum aroma, always use freshly crushed cardamom seeds instead of pre-ground powder. Simply crack open green cardamom pods, extract the tiny black seeds inside, and grind them using a mortar and pestle.
- Some people enjoy a coarser grind for a more intense burst of flavor in every bite, but I prefer a fine powder that seamlessly blends into the creamy base. Freshly ground cardamom always gives a more vibrant and aromatic result than pre-packaged powders.
How To Make Rice Kheer Recipe?
1) Wash and Soak the Rice:
Begin by rinsing basmati rice under cold running water several times until the water runs clear, removing surface starch and ensuring a non-sticky texture. This step helps eliminate excess starch, which can otherwise make the kheer overly thick or gummy.
After rinsing, let the rice soak in enough water for about 20 to 30 minutes to help it cook evenly and become soft during simmering. After soaking, drain off the water completely and set the rice aside for cooking. This soaking step ensures even and faster cooking of the grains.
2) Heat the Milk:
Pour full-fat whole milk into a heavy-bottomed pan or kadai. A thick-bottomed pan is crucial to prevent milk from burning or sticking. Place it on medium-low heat and bring it to a gentle simmer.
3) Stir Regularly:
Stir the milk from time to time using a flat spatula or ladle to prevent it from sticking to the bottom or forming a skin on top. This prevents the milk from sticking to the bottom and developing a burnt flavor. Stirring also ensures even heating.
4) Add the Soaked Rice:
When the milk begins to boil, lower the heat slightly and gently add the drained basmati rice, stirring to distribute it evenly throughout the milk. Stir gently to mix the rice evenly into the milk.
5) Simmer Until Rice is Cooked:
Let the mixture simmer slowly on low heat for about 25 to 30 minutes, stirring every few minutes to avoid the rice sticking to the pan or forming lumps. During this time, the rice will soften and absorb the milk’s richness. To ensure it’s fully cooked, press a grain between your fingers—it should break apart easily without any firm center. At this point, the kheer will still be slightly thin, and the rice will be floating in milk.
6) Add Sugar:
Once the rice cooks through, add sugar to the pan and stir well. The milk will loosen slightly, making the mixture appear thinner.
7) Add Saffron:
Add a few strands of saffron (soaked in a tablespoon of warm milk for enhanced color and flavor). This imparts a beautiful golden hue and a delicate floral aroma.
8) Simmer Again:
After adding the sugar and saffron, let the kheer simmer for an additional 6 to 7 minutes so the flavors blend and the mixture thickens further. As it continues to simmer, the mixture will gradually thicken, taking on a smooth, pudding-like texture that’s rich and creamy.
9) Finish with Nuts and Cardamom:
Mix in finely chopped or slivered nuts such as almonds, pistachios, and cashews, along with freshly crushed cardamom powder. Gently mix everything together and let it simmer for another 1–2 minutes, allowing the flavors to meld and enhance the richness of the kheer. This final touch adds both texture and fragrance.
10) Check for Perfect Consistency:
To ensure the kheer is done, scoop some with a ladle and pour it back into the pan. The rice and milk should flow together in a smooth stream. If they fall separately, let it cook a bit longer. Once you achieve that creamy, cohesive flow, switch off the heat.
Tips To Make The BEST Kheer Recipe:
- Consistency of Kheer: Remember, Rice Kheer tends to thicken as it cools. If you’re planning to serve it chilled, slightly undercook it after adding the sugar and keep the consistency on the thinner side. This ensures that once it cools, it sets to a perfectly creamy texture without becoming too dense.
- Adjusting Sugar Levels: The sugar quantity listed provides a gentle sweetness that our family prefers. If you like your desserts a bit sweeter, you can add 1 to 2 tablespoons more. Mix well and taste as you go—it’s easier to adjust the sweetness while the kheer is still simmering.
- Basmati Rice Alternatives: Although most prefer basmati rice for its aroma and long grains, you can easily substitute it with any fragrant rice you have on hand. Options like Ambemohar, Surti Kolam, Sona Masoori, or even Thai jasmine rice work well. Just rinse and soak the rice to ensure it cooks evenly.
- Flavor Variations: To enhance the richness and flavor, consider mixing in some raisins or dried fruits such as chopped figs or apricots. Add them along with the sugar so they have time to plump up as the kheer simmers. For a more aromatic twist, you can stir in a teaspoon of rose water or kewra water right at the end, just before turning off the heat.
- Storage Tips: Allow the Rice Kheer to cool down completely before transferring it to an airtight container. Store it in the refrigerator, where it stays fresh for 3 to 4 days. Serve it chilled or reheat gently before serving, depending on your preference.
Serving Ideas:
- Serve It Warm or Chilled: Rice Kheer offers a delightful taste whether you serve it warm or chilled. Serve it warm for a cozy, homestyle feel, or chill it in the fridge for a soothing, creamy treat on a hot day.
- Enjoy It Anytime: Whether you’re looking for a comforting breakfast option, a festive addition to your Indian feast, or a sweet finale to lunch or dinner, kheer fits right in. Its flexible nature makes it a perfect treat to enjoy at any time of the day.
- Delicious Pairing Idea: Want to elevate your kheer experience? Try it warm alongside puffed, golden pooris. This delicious sweet and savory combo is perfect for festivals, special occasions, or a comforting weekend indulgence.