Kheer (Indian Rice Pudding)
Local name: खीर
In short: Basmati rice simmered in whole milk until thick and creamy, scented with cardamom and saffron and topped with nuts. Served warm or chilled. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Kheer is the creamy rice and milk pudding that appears at nearly every Indian celebration, from festivals to birthdays. Rice is simmered slowly in whole milk until the grains soften and the milk reduces to a thick, pale gold cream, then sweetened and flavored with cardamom, saffron and nuts. It needs more time than effort. Serve it warm in winter and chilled in summer, and expect it to thicken as it sits.
Instructions
- Drain the soaked rice and stir it with the ghee in a small bowl.
- Bring the milk to a boil in a heavy-bottomed pot, stirring so it does not scorch. Add the rice and cardamom, lower the heat to a gentle simmer and cook for 40 to 45 minutes, stirring every few minutes and scraping the bottom, until the rice is very soft and the milk has reduced by about a third.
- Crush a few spoonfuls of rice against the side of the pot to thicken the kheer slightly.
- Add the sugar, saffron milk, raisins and half of the almonds and simmer for 5 minutes until the sugar dissolves.
- Remove from the heat and stir in the rose water. Serve warm, or chill, topped with the remaining almonds and the pistachios.
Tips
- A heavy pot and regular scraping stop the milk from catching. Add the sugar only after the rice is fully soft, because sugar keeps rice from softening.
- For extra creaminess, stir in 2 tbsp of milk powder at the end. Jaggery can replace sugar, but add it off the heat to avoid curdling.
Questions and answers
Can I make kheer ahead of time?
Yes. Kheer thickens as it cools, so thin it with a splash of warm milk when serving. It keeps for 4 days in the fridge.
What is the difference between kheer and payasam?
Kheer is the northern and eastern name for milk and rice pudding. Payasam is the South Indian term for similar puddings, often made with jaggery, coconut milk or vermicelli.
Can I use other rice for kheer?
Yes. Any short-grain rice works, and broken basmati is popular because it softens quickly. Avoid parboiled rice, which stays firm.
How long does it take to make Kheer (Indian Rice Pudding)?
About 1 h 5 min in total: 10 min of preparation and 55 min of cooking.
How many calories are in Kheer (Indian Rice Pudding)?
About 310 kcal per serving, with 9 g of protein, 39 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 39 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 33 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
