rice kheer recipe, chawal ki kheer recipe
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5 from 2 votes

Rice Pudding

This rice pudding is a creamy smooth pudding or kheer made with leftover cooked rice, milk and sugar. Flavored with ground cinnamon and cardamom.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: sweets
Cuisine: indian
Servings: 3
Calories: 246kcal
Author: Dassana Amit


  • 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.


Calories: 246kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 167mg | Potassium: 268mg | Fiber: 63g | Sugar: 18g | Vitamin A: 265IU | Calcium: 207mg | Iron: 0.6mg