rice kheer recipe, how to make rice kheer | chawal ki kheer recipe

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

rice kheer, chawal ki kheer

this rice kheer recipe is a family recipe and one that i learnt from mother in law. for any religious or festive occasions, my mother-in-law always makes rice kheer. generally we make it in a slightly large quantity, but i have scaled down the recipe which can give you 4 to 5 serving of this rice deliciousness.

like the other kheer versions, rice kheer is also easy to make and the entire recipe can be made in one pan or pot. just that you need to keep a check when the kheer is simmering and stir it at intervals. this is quick and easy recipe and does not demand much cooking skills.

in south india also rice kheer is made and is called as rice payasam there. rice payasam can be made both with milk and coconut milk. i have shared rice payasam made with milk also.

this delicious rice kheer can be made for any festival or celebration like diwali or also as a sweet dessert which you can serve after meals.

i have compiled frequently asked questions on rice kheer recipe from the comments received on this recipe.

faq on rice kheer recipe

are rice pudding and rice kheer same?
yes both are same. rice kheer can also be called as rice pudding. basically rice kheer is indian rice pudding. the flavourings are typically indian like cardamom powder and saffron. some variations also add rose water or kewra water.

are the rice grains cooked or raw?
to make rice kheer, raw rice grains are cooked in milk. but the rice grains are soaked in water for 20 to 30 minutes. by the time the rice gets cooked in the milk, the milk also reduces and thickens. so what you get is a creamy and rich rice pudding. but of course there is another way rice pudding is made and that is by using cooked rice or you can use leftover cooked rice. i also make this version of rice pudding on occasions – cooked rice pudding.

which dry fruits and nuts to add?
dry fruits and nuts are added in rice kheer to make it more flavorful. we always add almonds, cashews, pistachios and golden raisins along with saffron and cardamom powder. you can even add one or two types of nuts or whatever dry fruits you have in your kitchen.

can i soak rice grains overnight?
yes of course, you can make kheer with rice that has been soaked overnight. only the cooking time will be less.

what is the proportion of rice to milk?
the proportion of rice is 1:16 for rice and milk respectively. using this proportion you can easily double or triple the recipe or make in more quantities.

can rice kheer be made sugar free?
yes you can use sugar free sweeteners and add them to the kheer once its done.

can i use jaggery in rice kheer?
you can use jaggery. but add jaggery only after the rice kheer is done. once the kheer is made, keep it on the kitchen counter for 4 to 5 minutes, till the heat reduces a bit. then add jaggery.

can i use brown sugar?
with brown sugar, also follow the same method as that for jaggery.

can i make chocolate rice kheer with this rice kheer recipe?
you can easily make chocolate rice kheer with this recipe. either add 1 to 2 tablespoons cocoa powder or add grated chocolate once the kheer is cooked.

can i use condensed milk or milkmaid?
you can use condensed milk, but then cook rice first in milk or water or half-half of both. then add the sweetened condensed milk with some milk. if you just add condensed milk, the rice kheer will become very sweet. so mix it with some milk and then add. if using condensed milk then skip sugar.

why has rice become lumpy in rice kheer?
if the rice grains are cooked too much or if the milk gets reduced too much or is less, then rice grains become lumpy. to fix this add some more milk in the kheer and break the lumps with a wired whisk or spatula.

can i use any other type of rice for rice kheer?
though basmati rice is generally preferred for making rice kheer, but you can use any other fragrant variety of rice too. you can even use regular variety of rice. basically, you can make rice kheer with the ingredients you have in your kitchen.

why has milk got burnt or browned?
when making a dish like rice kheer, where time is taken for the rice grains to cook, its always best to use a heavy thick bottomed kadai (wok) or pan. frequent stirring of rice grains when the milk is simmering ensures that the milk does not get burnt from the bottom. also, cook the rice kheer on a low to medium-low flame.

chawal ki kheer

how to make rice kheer recipe

1. rinse ¼ cup basmati rice a couple of times and then soak in enough water for 15 to 20 mins.

rice for rice kheer recipe

2. meanwhile when the rice grains are soaking, take 1-litre full-fat milk in a heavy wide pan or saucepan or kadai.

making rice kheer recipe

3. keep the pan on a low to medium-low flame. stir at intervals so that the milk does not stick at the bottom of the pan.

making rice kheer recipe

4. let the milk come to a boil.

making rice kheer recipe

5. take 1 tablespoon milk from the pan in a small bowl. let the milk become warm. then add a few saffron strands in the milk. keep aside.

making rice kheer

6. after the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk.

making rice kheer recipe

7. mix very well.

making rice kheer recipe

8. simmer and cook rice on a low flame. no need to cover the pan when the rice is cooking.

making rice kheer recipe

9. cook the rice grains till they are 50% done or half-cooked.

making rice kheer

10. then add 5 to 6 tbsp sugar or add as required.

making rice kheer recipe

11. mix the sugar in the milk.

making rice kheer recipe

12. continue to cook rice on a low to medium-low flame. do stir at intervals.

making rice kheer recipe

13. simmer till the rice is almost cooked.

making rice kheer

flavoring the rice kheer

14. then add ½ teaspoon cardamom powder.

making rice kheer recipe

15. add 1 tablespoon each of sliced almonds, chopped cashews and sliced pistachios. you can blanch the almonds if you prefer or just slice them raw.

making rice kheer recipe

16. mix well.

making rice kheer

17. then add the saffron dissolved milk.

making rice kheer recipe

18. again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.

rice kheer recipe

19. switch off the flame when the rice grains are completely cooked. the kheer will also thicken. on cooling rice kheer thickens more. scrape milk solids from the sides of the pan and add to kheer.

rice kheer recipe, chawal ki kheer recipe

20. lastly add 1 tablespoon golden raisins. at this step you can add 1 tablespoons rose water or kewra water.

rice kheer recipe, chawal ki kheer recipe

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

rice kheer recipe, chawal ki kheer recipe

more sweets recipes

rice kheer recipe

4.71 from 37 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Course:desserts,sweets
Cuisine:north indian
Calories: 217kcal
Servings (change the number to scale):5
rice kheer recipe
rice kheer is a popular indian sweet dessert made with basmati rice, milk, nuts and saffron. rice kheer is easy to make and is made with a one pan or one pot method. rice kheer is basically indian rice pudding and makes for a creamy delicious pudding. 
(1 CUP = 250 ML)

INGREDIENTS

  • ¼ cup basmati rice
  • 1 litre full fat milk or whole milk or full cream milk - 4 cups
  • 6 tablespoons sugar or add as required
  • ½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)
  • 1 pinch saffron strands (kesar) or 14 to 16 saffron strands
  • 1 tablespoon chopped or sliced almonds or blanched almonds (badam)
  • 1 tablespoon chopped or sliced cashews (kaju)
  • 1 tablespoon chopped or sliced unsalted pistachios (pista)
  • 1 tablespoon golden raisins (kishmish)

INSTRUCTIONS

preparation for rice kheer

  • rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
  • then soak the rice in enough water for 15 to 20 mins.
  • 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 10 to 12 almonds to it. cover and keep aside for 30 minutes. then peel and slice almonds. this is an optional step. 

making rice kheer

  • meanwhile, when the rice grains are soaking, take 1 litre full fat milk in a heavy wide pan or saucepan or kadai.
  • keep the pan on a low to medium-low flame. stir at intervals so that the milk does not stick at the bottom of the pan.
  • let the milk come to a boil.
  • take 1 tablespoon milk from the pan in a small bowl. let the milk become warm. then add a few saffron strands in the milk. keep aside.
  • after the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
  • simmer and cook rice on a low flame. no need to cover the pan when the rice is cooking.
  • cook the rice grains till they are 50% done or half-cooked.
  • then add 5 to 6 tbsp sugar or add as required. mix the sugar in the milk.
  • continue to cook rice on a low to medium-low flame. do stir at intervals. simmer till the rice is almost cooked.

flavoring the rice kheer

  • then add ½ teaspoon cardamom powder. add blanched & peeled sliced almonds and chopped cashews and sliced pistachios. mix well.
  • then add the saffron dissolved milk.
  • again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
  • switch off the flame when the rice grains are completely cooked. the kheer will also thicken. on cooling rice kheer thickens more. scrape milk solids from sides and add to kheer.
  • lastly add 1 tablespoon golden raisins. at this step you can add 1 tablespoons rose water or kewra water.
  • pour the rice kheer in individual serving bowls. you can serve the rice kheer, hot or warm or chilled. refrigerate leftover rice kheer. 

NOTES

tips for making rice kheer
  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.
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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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132 comments/reviews

  1. Thanks so much Dassana. This came out wonderfully. I appreciate the added tips for how one can customize the final flavoring, and really love this with the rose water added. I didn’t have full fat milk so I used 50/50 blend of 1% milk and coconut milk. Still super creamy.5 stars

    • thank you jen. glad that the tips for customizing the flavorings helped. with rose water, the aroma is too good. the starches in the rice help in thickening and making the kheer get a creamy consistency. so low-fat milk or skimmed milk can be replaced with. thank for the rating too.

  2. Hi Dassana
    First of all thank you so much for sharing the wonderful receipes, I just have one request please share few receipes in instant pot as well specially kheer. I have heard that cooking kheer in instant pot is easier than traditional ethod, got few receipes of the same but just want to try your version of kheer in instant pot.
    Thanks in advance

    • hi shravya, firstly thank you. i will be adding instant pot recipes in some days. i got an instant pot a month back and cook everyday food in it – from dal-rice to biryani to dal-makhani to steaming vegetables and more. i will share basic recipes first like cooking rice etc. then move on to proper recipes like rice kheer or pulao etc.

  3. Hi dear dassana

    Your recipies are life saviour when one is beginner in cooking ..The way you have explained them is jus amazing and so easy to follow. Made kheer for the first time and it turned out to be super tasty ..thanx for such a effort ☺️

  4. Hi dassana

    Thank you so much for Ur brilliant recipes. I just wanted to know one thing I soaked the rice overnight. Is that okay??5 stars

      • Hi dassana
        Di, In ingredients list, ratio of rice and milk is 1:16 respectively but in written instructions before starting the recepie you have told the ratio 1:4. Please clarify it.

  5. Hi Dassana, how many servings is this for? I need to make for 15 ppl so what should the proportions be? Thanks5 stars

    • pia, this recipe serves 4 to 5 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.

      • Noted. Thanks Dassana. One more thing- can I use a mix of fresh milk and evaporated milk? Thanks

        • 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.

  6. Made this kheer for Diwali this year was very tasty!! Thank you will definitely make it again…5 stars

  7. 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 mch5 stars

    • Welcome Jharna. Glad to read your positive feedback. Nice feeling to know that I could make a positive difference and help people in learning new recipes.

  8. 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

  9. 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 stars

  10. 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.

    • 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/

    • with jaggery, there are chances of milk getting curdled. when using jaggery, both milk and jaggery should not be hot. one of it should be at room temperature.

  11. 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….

  12. The kheer recipe is good and I tried today n turned out to be very good .thanx for recipe dassana Amit3 stars

  13. 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

  14. 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.5 stars

  15. 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:)

  16. 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.

    • 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.