Kheer Recipe | Rice Kheer

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A Kheer recipe that is a keeper and my family heirloom recipe. Our favorite Indian rice pudding made easy with my stepwise photos and video.

rice kheer, chawal ki kheer

About this recipe

Rice kheer is basically rice pudding made with basmati rice, milk, nuts and saffron. It is also one of the most popular kheer variety made in the North Indian cuisine along with Seviyan Kheer (Vermicelli Pudding) and Phirni (thick rice pudding).

I learned to make this rice kheer recipe 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 small servings 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 Indian cuisine rice pudding is called as rice payasam. Rice payasam can be made both with milk and coconut milk. I have also shared Rice Payasam made with milk.

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.

chawal ki kheer
Step-by-Step Guide

How to make Rice Kheer

Check below a detailed step-by-step guide that will help you in making kheer easily.

Preparation

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

Cooking rice

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

Adding flavorings

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 category of Kheer recipes.

rice kheer recipe, chawal ki kheer recipe

I have compiled tips & frequently asked questions on rice kheer recipe from the comments received on this recipe.

Tips

Tips + FAQs

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Can rice kheer be made sugar free?
    Yes, you can use sugar-free sweeteners and add them to the kheer once its done.
  7. 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.
  8. Can I use brown sugar?
    With brown sugar, also follow the same method as that for jaggery.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

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rice kheer recipe

Kheer Recipe | Rice Kheer

4.79 from 51 votes
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. 
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Cuisine North Indian
Course: Desserts, Sweets
Diet: Gluten Free, Vegetarian
Difficulty Level: Easy

Servings 5
Units

Ingredients

  • ¼ cup basmati rice
  • 1 litre whole 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

  • 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. 

Cooking rice

  • 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 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. 

Video

Notes

  • 1 tablespoon rose water can also be added to the rice kheer.
  • 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 to 3 minutes.
  • Amount of dry fruits, nuts and sugar can be adjusted as per your taste.

Nutrition Info Approximate values

Nutrition Facts
Kheer Recipe | Rice Kheer
Amount Per Serving (1 small bowl)
Calories 140 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 90mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 11mg1%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 18mg5%
Phosphorus 49mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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132 Comments

  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

    1. 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

    1. 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 ☺️

    1. hi himani, thanks a lot. i am glad that the explanation of the recipe is easy to follow and understand. most welcome and happy cooking.

  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

    1. welcome chitra and thanks. yes of course, you can make kheer with rice that has been soaked overnight. only the cooking time will be less ????

      1. 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.

        1. thank you seema. my bad, i calculated wrongly. it is indeed 1:16. i will update in the post. thanks again.

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

    1. 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.

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

        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.

  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

    1. 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.

    1. with brown sugar, there can be chances of the milk curdling. so i would not suggest not to use brown sugar.

  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.

    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/

    1. 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.

    1. welcome ajay. you could have added some more hot milk to reduce the consistency of rice kheer.

  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

    1. umesh pleased to know our blog recipes could benefit and help you πŸ™‚ thankyou for your kind and encouraging words and you are welcome.

  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 πŸ™‚ Other than that you are wonderful and I am grateful to have found you:)

    1. thanks viola for sharing this positive feedback. glad to read your kind words. do try some more recipes.

  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.

    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.

  17. 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

    1. thanks tamanna for your kind words. glad to know this. i have noted down the recipe request and will try to post it soon.

  18. 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.

  19. 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..:)5 stars

    1. welcome gagan. i hope your father likes the kheer. nice gesture from your part to please your parents.

  20. Hey Dassana (my new love) πŸ™‚
    Again seeking your help… πŸ˜›
    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 πŸ™ being extremely thick and sticky πŸ™ πŸ™ πŸ™ 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 πŸ™‚ 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.

      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.

  21. 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.5 stars

  22. Please give me the recipe for sikhund. I always read your superb recipe s and I save it

  23. Thanks!!!
    Prepared Kheer for the first time on my own, offcoz, only with the ACCURATE and DELICIOUS recipe from “vegrecipesofindia.com”. Cheers!5 stars

  24. 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..:-)4 stars

  25. 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 … !!

  26. 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

  27. 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

    1. thanks rosita, you can just warm or heat some milk and add it to the kheer. the consistency will become thin.

  28. 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?

    1. thanks uma. i add rose water right towards the end. add and stir and then switch the gas. so that the rose water flavor remains.

  29. 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?5 stars

    1. riddhi, increase the quantity of all other ingredients proportionally or approximately.

  30. 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.

    1. welcome luisana. its alright, feel free to ask queries. you can add 1-2 tsp of rose water.

  31. 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.

  32. 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..

  33. 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

  34. 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!

  35. 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

  36. 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.

  37. 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.

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

  39. 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.