Rice Kheer

Rice Kheer is a Classic! It does not matter which part of India you go to or come from, this milk with rice and sugar concoction (with few variations) is going to win your heart. So much so , it is now famous and is known to the world as “Rice Pudding”. Here are some other regional names that we lovingly call this dish – Kheer, Khir, Payasam, Payasa or Kheeri. Any others? We’d love to hear from you…

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

Cooked Rice – 1 cup
Whole Milk – 2 cups
Sugar – 3 tbsp or to taste
Raisins – 1 tbsp
Chopped Pistachios – 1 tbsp
Chopped Almonds – 1 tbsp
Powdered Cardamom – 1/8 tsp
Saffron – a pinch

Method:

1. In a heavy bottomed pan, on medium heat, add in the the Milk and the Rice.
2. Grind the Saffron with a little bit of Sugar and add it to the Milk.
3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
4. Keep stirring the pan and make sure it does not burn at the bottom.
5. Cook till it is of desired thickness.
6. Once it reaches the desired thickness, add in the Sugar. Mix well.
7. Add in the Dry fruits – Raisins (without the water), Pistachios and the Almonds.
8. Turn off the flame and add in the Powdered Cardamom.
9. Serve hot or cold.

Tips:
1. If you are making the rice just for the Kheer, over cook the rice just a little.
2. This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.
3. If you like a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.

0 thoughts on “Rice Kheer

  1. hi ladies

    i was wondering if you or any of your followers have tried making kheer in a slow cooker?
    if so how did it turn out?

    thanks

    1. It will work with almond milk, just taste a little different. You may wish to adjust the sugar content down if you are using a sweetened almond milk (which I personally wouldn’t, because of the increased risk of it burning).

    2. I love kheer, I make it with raw arborio rice which is a bit of a luxury but has a creamy quality to it. It’s also much quicker to make than if using uncooked basmati. My favourite way of serving is chilling in the freezer for a couple of hours and stirring thoroughly to distribute the ice crystals – yum! 🙂

      I was planning on making a variation sometime soon, by adding the finely grated zest of an orange at the end of the cooking process, to capture the orange essence flavour rather than the usual saffron. Has anyone tried this? I’d just like to check that this will not curdle the kheer if added whilst still warm. TIA.

  2. I made your Kheer today, using cooked Basmati from last night’s dinner. Your seasoning was marvelous, but absolutely no thickening occurred. I even cooked the rice in the milk for 3 minutes longer than the 5 minutes that you demonstrated. After chilling for 5 hours, it still had not thickened at all. What could I be doing incorrectly?

    Thank you

    1. Hi Joseph,
      Hmmm, don’t understand. It is such a straight forward recipe 🙁
      Did you use whole milk? and you can try and reduce the flame and allow the water content in the milk to evaporate some more…
      What kind of rice did you use?

      1. I used Basmati rice, 2 parts water to 1 part rice.
        It was cooked for 20 minutes on a low flame, and then left covered for an additional 10 minutes before serving (the previous night.)
        For the Kheer, I used whole milk.
        In the past, I have made other Kheer recipes using raw rice and it was cooked in the milk for a much longer time. It is “a puzzlement.” 😉

  3. Dear Anuja & Hetal,
    Thanks for the Kheer recipe.Gr8!!!
    I would like to share a few lines about my making kheer..
    I followed the same ingredients and method as yours but with 2 slight variations.
    1. I used semi-skimmed milk (1.5%)
    2. For the rice I made in the rice cooker instead of pressure cooker.
    And when I reached the stage of mixing the nuts, I tasted the kheer but the rice stayed just like when added,
    I could feel the full long grain, which I don’t like it, so I put them in a blender for 5 seconds and then I added nuts and cardomom pdr.
    I couldn’t believe it was so creamy and yummy!
    AMAZED after eating it.

    Thankyou once again!!
    I voted for you daily.
    You should be the winner in foodnetwork.GOOD LUCK!

  4. Everybody loves Kheer. Got to try your recipe. Here’s a recipe I learnt from a chef friend of mine, and I converted it into a microwave version.

    SWEET POTATO KHEER
    Yields: 8 cups approx.

    1 medium sweet potato (2 cups grated)
    Bring to a boil:
    1 tin Carnation evaporated milk
    500 ml. 5% cream
    1 cup homo milk
    Couple of saffron threads
    8 Cardamoms crushed — add skins too (remove later)
    Sugar to taste
    Then, add grated sweet potatoes
    Microwave on HIGH for 15 minutes. Stir halfway. Careful it overflows. Interrupt when it does that.
    Remove lid, microwave on MEDIUM for another 15 minutes
    Now, take 1/4 cup of tapioca (preferably the larger grain) — soak to soften. Rinse in strainer. Drain well.
    Add tapioca to Sweet Potato/Milk mixture. Cook on MEDIUM 5/7 minutes — the tapioca turns transparent and floats on top.
    Add rose water for flavor and
    1/2 cup of roughly ground almonds
    1/4 cup pistachios roughly ground
    Consistency when done: The mixture should coat the back of the spoon like custard. Should not be thick like pudding.
    Based on 650 Watt Microwave
    Can be done on the top of the stove too

    Serve cold — tastes AMAZING. Great dessert for a crowd. Goes around well.

  5. Hi,

    Looks like a great recipe? Want to try it out for my family very soon. I just wanted to know if I can use cooked basmati rice for this? please let me know.

    Thanks and regards,
    Shilpa

  6. Im sooo sorry I forgot to add this……..In the recipe when first putting the milk and rice to boil, put in a cinnamon stick and 1/8 teaspoon of cardamom powder. After kheer finished cooking, add in 1 teaspoon of almond or vanilla essence to add a rich text and flavor to it.
    Please try and let me know the results 🙂 and another name for what we call kheer is, sweet rice

  7. Hi Hetal and Anuja……to make this recipe a bit more easier to understand because I just touched bases on it…..the way to do it if you are trying it for the first time is…..

    2 tablespoons of butter or ghee
    1 cup of washed and soaked white rice(soaking over night works even better)
    2 cans of evaporated milk
    1 can of condensed milk
    1/2 cup of sugar
    2 cups of whole or 2% milk
    2 tablespoons of custard powder
    1/2 cup of golden raisins (optional)
    1/2 cup of bottled cherries cut in half (optional)

    Wash and soak the rice, if you can soak it overnight it is better but even if its just soaked for 1 hour that is good enough. In a large nonstick pot, heat the butter or ghee, and add the rice in and fry it for 2 minutes on high heat. Lower the heat to medium and add in the 2 cans of evaporated milk, and one cup of the 2% or whole milk, (this requires a lot of constant stirring!)and boil with the rice until the grains start to soften, about 45 minutes. Next add in the condensed milk and raisins and cherries, boil for 10 more minutes (don’t forget to stir all the way through). Using the remaining cup of milk and custard powder, whisk the custard powder, milk, and sugar together, and add to kheer, boil another 5 minutes and kheer is served! This kheer tastes much better chilled overnight and served with puri.

    Note: This kheer thickens very thick especially if it’s refrigerated, it’s more cake like. If it’s desired to be pudding consistency, just add 1 cup of milk, mix in well and serve.

    1. how is this better? you are adding over a cup of extra liquid and it’s more complicated. If I was doing this for the first time, I would not do this recipe you’ve posted here. doesnt even have the proper spices!!

  8. Hi Hetal and Anuja, I have a little suggestion for you to try and you will see this kheer get great sales if you are serving it to guest or even among yourselves. In my family we make kheer by boiling evaporated milk and soaked white rice with condonsed milk, raisins, cherries, and a little tip is to take 2 tablespoons of custard powder with a cup of whole milk and whisk the two together and add to the kheer while its half way through boiling, and it will ad a creamy and smooth taste and texture to the kheer. I guess we all have different ways of doing desserts but in all reality they all have the same originality

  9. Hi there ladies and gents.

    Just to help out with conversions….
    I will base that since the girls are living in the USA they are using THAT form of liquid measurement.

    Here is a approx conversion taken fromt the website I will list below.
    People can convert the measurements from SMTC to pretty much any unit that their home country uses.

    1 US CUP OF LIQUID = Result: 236.58 millilitres/mls

    http://www.theconvertersite.com/conversions/liquidvolume.php

    Theres pretty much everything you can think of converting over on there.

    Hope this helps someone somwhere.

  10. Hii

    I like ur recipe very much.

    I want to know how much raw rice i should add to 2 cups of milk and can u tell me the milk measurement in litres.

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