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Rice Kheer Recipe

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3.8 from 6 reviews

Rice Kheer is a traditional Indian rice pudding made by slowly simmering basmati rice in milk with sugar, nuts, and fragrant cardamom. This creamy, mildly sweet dessert is rich yet comforting, perfect for festive occasions or a cozy treat.

Ingredients

Rice

  • 1/3 cup uncooked white basmati rice

Milk Mixture

  • 4 cups whole milk (reduced-fat 2% also works)
  • 4 tbsp sugar (adjust to taste, 3 tbsp for less sweetness)
  • 1/3 tsp cardamom powder

Nuts

  • 2 tbsp cashews, chopped
  • 2 tbsp almonds, chopped

Instructions

  1. Soak the rice: Rinse the basmati rice thoroughly under cold water to remove excess starch, then soak it in water for 10 minutes to help it cook evenly and soften.
  2. Heat the milk: Pour the whole milk into a heavy-bottomed pan and heat it over medium-high heat until it starts to warm up.
  3. Add the rice: Drain the soaked rice and add it to the warm milk. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
  4. Simmer the mixture: After about 10 minutes, as the milk comes to a boil, reduce the heat to low-medium. Continue stirring regularly to avoid burning.
  5. Add sugar and nuts: Stir in the sugar until it dissolves, followed immediately by chopped almonds and cashews to enhance texture and flavor.
  6. Flavor with cardamom: Sprinkle the cardamom powder into the mixture and mix well to distribute the aroma evenly.
  7. Cook to desired consistency: Keep stirring to prevent sticking and reduce the heat to low once the milk and rice blend thickens. Cook a few more minutes until the pudding reaches a slightly runny, creamy consistency similar to rice pudding without long grain separation.
  8. Finish and cool: Turn off the heat. The kheer will thicken as it cools; add a splash of milk if a thinner consistency is preferred. Serve warm or chilled as desired.

Notes

  • Use a heavy-bottomed pan to avoid milk scorching.
  • Stir frequently to prevent sticking and burning.
  • Adjust sugar quantity based on personal preference.
  • Soaking rice softens grains and improves texture.
  • Whole milk gives creamier results, but 2% milk is a lighter alternative.
  • Kheer thickens on cooling; add milk to adjust consistency before serving.
  • Can be garnished with additional nuts or saffron strands for extra flavor.

Find it online: https://recipefeastful.com/rice-kheer-recipe/