Rice pudding recipe With step by step photos – i had made this delicious rice pudding with leftover cooked rice and the pudding was so good that I thought of sharing on the blog.
The rice pudding is known by different names. in north India, this dessert is called as rice kheer, in south India it is called as Rice payasam, while in the west, it is called as rice pudding. rice pudding is served as a dessert in many other countries including the middle-east, south-east regions. The flavoring ingredients that they use are the ones locally available and vary from one place to place.
The difference in the Indian rice kheer and the western rice pudding is use of different flavoring agents.
- The flavoring agents used in India for rice kheer are cardamom powder, saffron and dry fruits like raisins, almonds, cashews are added.
- Whereas the flavoring agents used in the west are vanilla essence, cinnamon powder. Raisins are also added.
- In this recipe salt is also added. Some folks even add eggs whilst some top it with whipped cream while serving.
The rice pudding that I made, used some of the spices mentioned above and the kheer turned out to be an creamy and delicious, which everyone in my family liked. I made this recipe from leftover basmati rice. You could either use leftover rice or cook some rice and then use it.
Normally in India, rice kheer is made from uncooked rice unlike this recipe where I am using leftover cooked rice. This recipe is a good way to use leftover cooked rice in a delicious way.
If you are looking for more Kheer recipes Then do check:
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- 1 cup leftover cooked basmati rice or any good quality cooked rice
- 2 to 2.5 cups milk
- 2.5 to 3 tablespoons sugar or more if preferred
- 1 pinch of salt
- ¼ teaspoon cinnamon powder
- ¼ teaspoon green cardamom powder
- 1 to 1.5 tablespoon sliced almonds , cashews and raisins
- 1 teaspoon charoli or chironji - optional
- You can cook 1/4 to 1/3 cup rice beforehand, so that you can get around 1 cup of cooked rice. Or you can use 1 cup of leftover cooked rice.
making rice pudding
- In a heavy-bottomed saucepan or non stick pan or kadai, add 2 to 2.5 cups of milk, 2 to 3 tablespoons sugar and 1 pinch of salt.
- Also add 1 cup of cooked basmati rice. Stir well and simmer pudding mixture on a low to medium flame. keep on stirring at intervals.
- After 5 minutes, add the cardamom and cinnamon powder.
- Lower the flame and let the pudding cook for 15-20 minutes or till it starts to thicken. Keep on stirring after every few minutes.
- When it becomes slightly thick, then add the sliced almonds, cashewnuts and raisins.
- You can either serve the rice pudding hot or cold. If serving cold, pour it in small serving bowls. Refrigerate them and serve rice pudding when it cools down.
- You could either use leftover rice or cook some rice and then use it.
Nutrition Info Approximate values
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How to make rice pudding
1. Measure all the ingredients. Slice or chop the dry fruits and keep everything ready to make rice pudding.
2. In a heavy-bottomed saucepan or non stick pan or kadai, add 2 to 2.5 cups of milk, 2 to 3 tablespoons sugar and 1 pinch of salt.
3. Also add 1 cup of cooked basmati rice. Stir well and simmer pudding mixture on a low to medium flame. Either you can cook 1/4 to 1/3 cup rice beforehand, so that you get around 1 cup of cooked rice. Or you can use 1 cup of leftover cooked rice.
4. Keep on stirring at intervals.
5. After 5 minutes, add ¼ teaspoon of cardamom powder and ¼ teaspoon of cinnamon powder.
6. Keep the flame to low and let the rice pudding cook for 15-20 minutes or till it starts to thicken.
7. Keep on stirring after every few minutes.
8. Let the rice pudding becomes slightly thick.
9. Then add 1 tablespoon of sliced almonds, cashew nuts (kaju) and raisins (kishmish). If you are using charoli (chironji) then add 1 teaspoon charoli.
10. Mix well and then switch off the flame.
You can either serve the rice pudding hot or cold. If serving cold, pour the rice pudding in small serving bowls. Refrigerate them and serve rice pudding when it cools down.