Kheer (Indian Rice Pudding)

This creamy rice kheer is a quintessential Indian dessert with milk and is commonly served during festive occasions.

Rice kheer, also known as chawal ki kheer in hindi, is an indian version of rice pudding. In South India, it is called rice payasam or paal payasam.

The main ingredients remain similar to a creamy rice pudding, but contain the addition of Indian spices such as cardamom, ghee and basmati rice are specific to Indian cuisine.

The same ingredients are added to Pakistani Kheer too.

In this rice kheer recipe, milk is simmered to which soaked white rice is added and cooked to achieved a creamy texture. it is then sweetened and flavoured until aromatic.

Have you seen my Best Indian Milk Desserts Recipes yet? This post includes 9 uncommon milk recipes too.

Different types of kheer

The basic recipe consists of sweetened milk with the addition of different grains or even vegetables.

Kheer is served during special occasions. Different regions of India and certainly each Indian household will have its own version of this popular dessert. 

Paneer kheer - crumbled paneer replaces the rice.

Doodh pak - Gujarati style rice pudding with thinner consistency. 

Seviyan kheer - also known as vermicelli kheer, it is an easy kheer recipe using vermicelli noodles.

Sabudana kheer - sabudana are tapioca pearls. You can also make vegan tapoica pudding in the instant pot. 

Carrot kheer

Instant pot kheer - instant pot rice kheer is made in an electric pressure cooker.

Mango Kheer - exotic flavours of mango and cream combined

Ingredients

Key ingredients:

Milk - whole milk or full-fat milk gives the best results and thickens quicker than semi skimmed milk

Basmati rice

Sugar - use white rather than brown sugar to prevent any changes in colour. 

Ghee - optional. I use homemade ghee

Cream or evaporated milk optional

Ground cardamom powder

Nuts Slivered

Optional ingredients:

Saffron strands optional

Kewra water or kewra essence 

Rose water 

Rose petals to garnish 

How to make Rice Kheer

Wash rice and set aside to soak for 30 minutes.

In a heavy bottomed pan, add a splash of water.

Pour in the milk and bring to a simmer on a medium flame, whilst gently stirring. 

Once the milk reaches a simmer, lower the heat and add in the soaked rice. Add ghee at this stage if using.

Allow the rice to cook in the milk until the rice grains have become mushy and soft. The milk should also have thickened, if not, continue to cook until it reaches your desired consistency.

Now add the sugar and cook another 2-3 minutes until the sugar dissolves.

Flavour with cardamom powder and switch off the heat.

Add chopped nuts if using.

Pro Tips

Some substitute in condensed milk instead of sugar - do not cook the rice kheer for longer if adding condensed milk as it is already cooked. 

Adjust the amount of sugar based upon your desired kheer taste. 

Use full fat milk for perfect creamy texture. 

Adding water prior to milk decreases the risk of milk burning at the bottom of the pot. 

Ensure to scrape down to the bottom of the pan and sides of the pan when stirring to prevent the milk sticking or burning. 

Stick to low heat to reduce the risk of burning. 

To check that the rice is cooked, mush a grain between your thumb and finger - it should become soft immediately. 

Serving Suggestion

Serve this easy dessert alongside or at the end of an Indian meal. 

Rice kheer can be part of a Gujarati thali in small bowls alongside poori and shaak. 

Make deep fried kheer arancini balls for a fun fusion dessert!

Storage

Store leftover kheer in an airtight container and place in the fridge as soon as it reaches room temperature. Store for up to 3-4 days. 

Other Indian Desserts

Instant Kalakand Recipe

Coconut Barfi

Sutarfeni