rice pudding recipe, how to make rice pudding (with cooked rice)

rice pudding - creamy smooth pudding or kheer made with leftover cooked rice, milk and sugar. flavored with ground cinnamon and cardamom.
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5 from 2 votes

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.

rice pudding recipe

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 want to make kheer in the traditional way, then check this rice kheer recipe made from uncooked basmati rice or this phirni recipe.

if you are looking for more kheer recipes then do check: 

rice pudding recipe

Author:Dassana Amit
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course:sweets
Cuisine:indian
Calories:246kcal
Servings (change the number to scale):3
5 from 2 votes
rice kheer recipe, chawal ki kheer recipe
rice pudding - creamy smooth pudding or kheer made with leftover cooked rice, milk and sugar. flavored with ground cinnamon and cardamom.

INGREDIENTS FOR rice pudding recipe

(1 CUP = 250 ML)
  • 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 (dalchini powder)
  • ¼ teaspoon green cardamom powder (hari elaichi powder)
  • 1 to 1.5 tablespoon sliced almonds (badam), cashews (kaju) and raisins (kishmish)
  • 1 teaspoon charoli or chironji - optional

HOW TO MAKE rice pudding recipe

preparation

  • 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 rice pudding cook for 15-20 minutes or till it starts to thicken. keep on stirring after every few minutes.
  • when the rice pudding 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 the rice pudding in small serving bowls. refrigerate them and serve rice pudding when it cools down.

RECIPE TIPS

  • you could either use leftover rice or cook some rice and then use it.
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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.

making rice pudding recipe

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.

making rice pudding recipe

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.

making rice pudding recipe

4. keep on stirring at intervals.

making rice pudding recipe

5. after 5 minutes, add ¼ teaspoon of cardamom powder and ¼ teaspoon of cinnamon powder.

making rice pudding recipe

6. keep the flame to low and let the rice pudding cook for 15-20 minutes or till it starts to thicken.

making rice pudding recipe

7. keep on stirring after every few minutes.

making rice pudding recipe

8. let the rice pudding becomes slightly thick.

rice pudding recipe

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.

rice pudding recipe

10. mix well and then switch off the flame.

rice kheer or chawal ki kheer recipe

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.

rice pudding recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. Tried it . Ground fresh cardamom and cinnamon along with sugar as i didn’t have the powder form. Awesome it was . My family appreciated me for making it. The milk and the rice turned out to be a delicious , thick texture .
    Thanks .!

  2. Thank you so much for this recipe! I have always loved kheer. I added some coconut milk just for my own taste buds and substituted dried cranberries for raisins (my oldest son doesn’t like raisins). Delicious!

  3. Yum! Thanks for the recipe. I ended up using several cardamon pods instead of the ground as it was all I had…was delicious.

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