rice kheer recipe

rice kheer recipe with step by step photos. a favorite indian dessert made with basmati rice, milk, nuts and saffron. rice kheer is one of the most popular kheer recipe made in north india along with seviyan kheer and phirni.

this delicious rice kheer can be made for any festival or celebration or also as a sweet dessert which you can serve after meals. this is quick and easy recipe and does not demand much cooking skills. for any festive occasion at home, we always make rice kheer.

there is another version of rice kheer recipe which i sometimes make with left over rice. the kheer recipe posted here, uses raw rice and not cooked rice.

to make this kheer more flavorful you can add saffron strands and dry fruits of your choice. we always add almonds, cashews and golden raisins along with saffron and cardamom.

if you are looking for more diwali sweets recipes then do check easy gulab jamun recipe, kaju barfi, gajar halwa, rasgullas, kalakand and shahi tukra recipe.

chawal ki kheer or rice kheer recipe below:

rice kheer recipe
4.45 from 25 votes
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rice kheer recipe

rice kheer recipe - a favorite indian dessert made with basmati rice, milk, nuts and saffron.

course desserts, sweets
cuisine north indian
prep time 30 minutes
cook time 40 minutes
total time 1 hour 10 minutes
servings 3
calories per serving 217 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 litre full fat organic milk
  • ¼ cup basmati rice
  • 5 to 6 tablespoon sugar or as required
  • 6 green cardamoms - powdered (choti elaichi powder)
  • 1 pinch saffron (kesar)
  • 15 to 20 almonds - blanched and sliced (badam)
  • 12 to 15 cashews (kaju)
  • 1 tablespoon golden raisins (kishmish)

how to make recipe?

preparation for rice kheer recipe:

  1. rinse the rice till the water runs clears of the starch.
  2. soak the rice in enough water for 30 minutes.
  3. blanching almonds - heat water in a small pan or pot. when the water comes to a boil then switch off the flame and then add the almonds to it. cover and keep aside for 30 minutes.

making rice kheer recipe:

  1. heat milk and let it come to a boil.
  2. meanwhile drain the rice and keep aside.
  3. reduce the flame and add the rice.
  4. stir and simmer the milk and let the rice grains cook.
  5. the whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
  6. you want the rice to really cook well and the kheer also thickened somewhat.
  7. after the rice is added, add the sugar.
  8. stir and continue to stir often so that lumps are not formed.
  9. scrape the sides of the pan and add this dried milk into the pan.
  10. let the almonds cool and then peel them.
  11. slice them along with the cashews. rinse the raisins and keep aside.
  12. take the cardamoms in a mortar-pestle and then powder them finely.
  13. remove the peels and keep the powdered cardamom aside.
  14. when the rice is almost 3/4th done, add the almonds, cashews, cardamom powder and saffron.

  15. cook further till the rice grains are completely cooked.
  16. the rice kheer would also thicken by then.

  17. remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.

  18. switch off the flame and add the raisins. stir.
  19. you can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
  20. this rice kheer stays good for 1-2 days in the refrigerator.

recipe notes

tips for making rice kheer recipe:

  1. rose water can also be added to the rice kheer.
  2. you can also blanch almonds in a microwave. in a microwave safe bowl, take the almonds and cover it with water. microwave on high for 2-3 minutes.
  3. amount of dry fruits and sugar can be adjusted as per your taste.


step by step chawal ki kheer or rice kheer recipe:

1. rinse and soak ¼ cup basmati rice for 30 mins.

rice for kheer recipe

2. heat 1 litre full fat milk in a wide pan or sauce pan and let it come to a boil.

boil milk for making rice kheer recipe

3. drain the rice and add it to the simmering milk.

making rice kheer recipe

4. next add 5 to 6 tbsp sugar or as required. on a low flame let the rice cook in the milk.

sugar for rice kheer recipe

6. once the rice is more than halfway done, add a pinch of saffron, cardamom powder (6 green cardamom crushed in a mortar-pestle), 15-20 blanched & peeled sliced almonds, 12-15 chopped cashews. stir.

preparing rice kheer recipe

7. when the rice has cooked completely and the rice kheer has thickened to the desired consistency, switch off the fire and add 1 tbsp golden raisins.

making rice kheer recipe

8. pour the rice kheer in individual serving bowls. you can serve the rice kheer, hot or warm or chilled. for more delicious kheer recipes, you can check this collection of 24 kheer recipes.

rice kheer, rice kheer recipe




122 thoughts on “rice kheer recipe, how to make rice kheer recipe | chawal ki kheer recipe”

  1. Hi Dassana, how many servings is this for? I need to make for 15 ppl so what should the proportions be? Thanks

    1. pia, this recipe serves 3 people in dessert bowls. in the recipe card, under the heading of servings, just increase the number to 15 or type 15 and in the ingredient section, it will automatically calculate the quantities for 15 people. hope this helps.

        1. welcome pia. yes you can use both fresh milk and evaporated milk. but first let the rice cook in milk completely. once the rice grains are cooked well, then add evaporated milk and simmer for a few minutes. in case the kheer becomes very thick, then you can add some more milk or water.

  2. Dassana i just love ur recipes n u have made ma life very happy n easy just wanted to drop a thankew msg for ur effort n time to write down all d recipes thank u so mch

  3. All your recipes are just brilliant plus the small tips that you give are really very help ful. thank you so much. i could cook well because of those tips

  4. Hi. I really like your recipes and have tried many. The best thing is your recipes are very simple and a blessings for new learners. Thank you so much.

  5. Dassana, you know I like to cheat just like a Russian Olympian on steroids. So is cooking the rice separately and then introducing it to a can of condensed milk a possibility? In short, is there an easy kheer recipe and will my Punjabi mother be able to tell the difference?
    Thanks, Rohit.

    1. of course there is a quick method of making this kheer. you can cook the rice separately. then mix some milk to condensed milk, till you get the right sweetness. simmer on a low flame. add the cooked rice. simmer for a few more minutes. if the kheer tastes too sweet, you can add some more hot milk to it. add dry fruits and then serve. difference is felt, especially if a person is sensitive to taste. condensed milk has that typical taste and flavor, which is felt in any recipe where it is added.

      there is one more recipe which i make with cooked rice and milk. some cooking time is required in this recipe. but here the difference is not felt. you can have a look – https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/

  6. I have no words to express my gratitude or to explain how gud ur recipes are..amazing ..yummy …delicious arent the right words to describe them..thanks a ton…they make my home….

  7. The kheer recipe is good and I tried today n turned out to be very good .thanx for recipe dassana Amit

  8. Thanks Mam,
    I’m Student Of IHM, Mumbai. Perceiving Hotel Management your recipes help me to learn a lot When I miss my kitchen practicals I learn those recipes from U. The way u explain is jus outstanding. Thanks for all Ur veg recipes

  9. Oh my god….you are a life saver!!! Seriously, your dishes are awesome….so simple, easy to follow, and mouth watering. I tried 3 recipes so far and all turned out awesome. I tried kheer for the first time and my 1yr old loves it. We love your paneer makhanwala too. I have tried so many different recipes online and yours is the best and closest taste to the restaurant. I can’t wait to try more…please keep adding them.

  10. Dassana this site is a real life saver. I recently started to cook and I love how easy and simple your recipes are and how wonderfully spectacular they always turn out. Last night I tried your Phirni recipe, and while I am unable to post my review there, doing it here. The recipe turned out great (no surprise there!) but the only change i would make is to lightly toast the rice in ghee before adding it to the milk. It adds a wholesome flavour 🙂 Other than that you are wonderful and I am grateful to have found you:)

  11. Ahhh! I’m so bummed and disappointed in how this turned out! I doubled the recipe to the letter….and actually only used about half of the cardamom because it clumped up when I put it in. And yet….still an overwhelming taste of cardamom unlike every time I’ve had it at Indian restaurants.

    Why is it like this?

    My math measurements were correct. I used ground caramom powder…so 2 tsp. Which equated to only 1 by the time I removed the lump.

    1. carl, its because the kheer has become very thick and lumpy. since the volume is reduced, the flavor of cardamom is strong. add some milk and warm it up and dissolve the lumps.

  12. Mam ur recipes are simple yet amazing.For a lawyer like me who had no interest in cooking..it’s only you who has created my interest in cooking.Keep up the good work and kindly post the recipe of cheese corn rolls too

  13. My first recipie from your site and it turned out beautifully – just like my moms. The measurements and instructions were precise and clear. Thank you and I’m already making a list of other recipes on your blog that I’m going to try.

  14. Thank u so much dassana amit. I have tried it 2nd time myself. You would laugh if I told u what u did 1st time I forgot to soak the rice and directly added it to milk and when it was done my mother said what blunder u have committed as I was to surprise her but all went upside down.;p but now i have made it much more better than last one and I hope my dad would like it as my mother is out of town. Hope he likes it and one more thank u souch for such wonderful recipes..:)

  15. himani sanwal bisht

    Hey Dassana (my new love) 🙂
    Again seeking your help… 😛
    Most of the Indian rice dishes call for thin grain or basmati rice. And here I am, stuck in Hongkong, with a packet of thick sticky Thai rice. I and hubby had no idea what it is actually like, until we cooked it to have with some dal tadka. It does horrible wonders to Indian dishes 🙁 being extremely thick and sticky 🙁 🙁 🙁 I tried and experimented with different cooking methods to get non sticky fluffy outcome, but all went into vain. Now my stock of rice is lying unused and I am thinking of ways to use it up.. Any recipe suggestions where this rice would work fine? Or anything that u might know about cooking Thai rice.. I just don’t want to waste it and want to put it to some good use.

    1. i know what is sticky rice. here its very expensive as imported from south asian countries. hence i don’t buy 🙂 sticky rice is glutinous and hence good for making the south asian recipes with it. a few recipes i know, that can be made with sticky rice like as sticky rice pudding & mango coconut thai pudding. you can also use this rice in making indian desserts like rice kheer or phirni. you can also try making khichdi. here is the link to the mango pudding – http://thaifood.about.com/od/thaidesserts/r/mangoricepuddin.htm

      you will surely get some more recipes for sticky rice on google. there is also thai jasmine rice too and thats not sticky. so you can try cooking jasmine rice with the indian dishes.

  16. This recipe is fabulous. I tried making kheer for the first time on Diwali and it turned out to be better than expected. All my guests loved it. Thanks for sharing it here.

  17. Thanks!!!
    Prepared Kheer for the first time on my own, offcoz, only with the ACCURATE and DELICIOUS recipe from “vegrecipesofindia.com”. Cheers!

  18. i jst love d way u cook dassana….these recipes r vry easiy to understand nd to cook .so..i m gonna try this recipe today…coz today is my fast……

    fingercrossed..:-)

  19. I really dnt know how make kheer…. I read ur reciepe n tried to make kheer for my husband… He loved it… !!! Thanks to U … !!

  20. Hi mam, hi have tried many of ur receipes nd they r too gud nd ur step wise pictures is just like a demo.thank u so much. Revathy

  21. Hi Dassana,

    I just tried your kheer recipe, lovely! Thank you!

    I think I overboiled the milk, and its come too thick. Now that it is cooled a bit, I can see it can literally be cut like cake. Can I pour over some boiled milk over the cooled kheer, just to give it some consistency?

    Thanks

    Rose

  22. Have loved whatever recipes I have tried from this website. Thank you for sharing them with us.

    At what point do you add the rose water? While boiling milk or at the end?

  23. Hey. . I’ve just kept the rice for soaking. I think the amount of my rice is a little more than yours; about a tbsp more. I realised this after I kept them for soaking. Will it hamper the kheer by any way? Or should I reduce the amount?

  24. Hello, i would like to add Rose water to your recipe, how much do you think should I add to it? sorry but I am not familiar with Indian sweets and I want to give it a try. Thank you.

  25. hi dassana i like ur recipes n hv tried kaju katli due to some measuring mistakes it turned out into halwa rather binding into katlis :)lol! but the taste was exact and grt thank u.. regarding this kheer i make exactly the same since ages but the only thing wat i do is grind the rice finely, as i hv nvr had the whole rice cooked kheer will try once to see the outcome n difference in its taste..thnks once again

    1. okay fatima. the kheer in which rice is ground is called as phirni. i make both ways at home. whole cooked rice in sweetened milk tastes good. you can try this way.

  26. What a beautiful click. The petals make it so interesting. This is one sweet I make so often.. whenever I feel like having a sweet and there is nothing at home..

  27. I tried your kheer n it came out really well.i have been using some of your recipe n its all coming out well. Thank u dassana

  28. I love your recipes. I have tried them at home with great success.
    In fact your layout is dummy-proof and to the point.
    Thank you for taking the time and energy to do this. This is much appreciated. Will be trying the kheer today. It appears to be very easy!

  29. When you say ‘1/4 of a cup’, are you using American measuring cups? Sorry I’m in the UK where we weigh ingredients..thanks

  30. 1/4 Cup basmati rice, will it be enough? Actually I am all alone at home today and was wanting to try something new.

    1. with the amount of milk used in the recipe, 1/4 cup rice is enough. the rice grains are cooked in the milk and when get cooked completely, the starch in them helps in thickening the milk. moreover the milk also reduces due to the cooking.

  31. Thank you so much for the great recipe!!!! It turned out just perfect!!
    Btw. When I was in the South, I am pretty sure I tasted it kheer with black pepper powder among the ingedients, and was very interesting, as it was sweet and spicy… Have you heard of this?

    1. welcome evangelos. i never had the rice kheer where black pepper is added. this kheer is more north indian style. to be more particular it is punjabi style kheer. i have had payasams (in south india payasam is known as kheer) but never had with black pepper in it. there can be lot of variations as indian cuisine is very rich and vast.

  32. Probably the best recipe of your’s I’ve tried so far! Couldn’t believe what a wonderful kheer I ended up making 🙂 !

  33. Looks great! When you say powdered cardamom, do mean crushed along with the green skin or just the black seeds inside?

    1. when i crush the cardamom pods, i crush them whole first. then when they break, i remove the green cover and then only crush the seeds. the green cover or peels you can keep in the sugar jarand add them when making chai/tea. they do have a mild cardamom aroma.

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