Rice Kheer Recipe
Rice Kheer (Chawal Ki Kheer) is a traditional Indian rice pudding that is easy to prepare and makes a great dessert. Make this creamy, one-pot dessert using basic ingredients with my easy recipe (Gluten-Free, One-Pot, Vegetarian).
You can make many variations of this popular dessert. Here are some of the popular ones: Seviyan Kheer, Badam Kheer, Sabudana Kheer, Carrot Kheer, Makhana Kheer, and Paneer Kheer.
What Is Kheer
Kheer is a traditional Indian dessert made using milk, sugar, and flavorings.
Kheer is derived from the Sanskrit word “Skheer’ which means milk. So, essentially, milk is the primary ingredient in this dessert, with additional ingredients such as rice, vermicelli, sago, and lentils added.
Vegetables and fruits like pumpkin, carrots, beets, bottle gourd (lauki), mango, and strawberries can also be used to make it.
Kheer is known by different names in different regions of India. In South India, it is known as Payasam or Payasa, while in Bengal, it’s called Payesh.
About Rice Kheer
Rice Kheer is a popular North Indian-style rice pudding recipe made using raw rice, milk, sugar, and flavorings. In South India, it is known as rice payasam and is typically made using jaggery.
Rice kheer is the most commonly made variation of kheer.
In India, when we say ‘kheer,’ it typically refers to rice kheer; however, many different versions of this popular Indian dessert can be made.
This Indian-style creamy rice pudding is incredibly easy to make and requires only a few basic ingredients, most of which are likely already available at home.
Chawal ki kheer is mildly sweet and can be flavored using various ingredients.
The most common flavorings are cardamom powder and saffron, but you can also use rose water or kewra essence.
Although it is one of the simplest desserts, you can mess it up if the milk-to-rice ratios are improper.
Make this delicious and simple kheer recipe for festivals, get-togethers, special occasions, or just a weekend lunch; it will impress everyone who has a bite.
I am sharing the traditional recipe for making kheer at home, complete with exact measurements.
Along with the traditional method, I am also sharing a recipe for making it in a pressure cooker or instant pot, using sweetened condensed milk and already cooked rice.
Ingredients
Milk – Always use whole milk (full-fat milk) to make chawal ki kheer rich and creamy.
To create a vegan version, substitute any plant-based milk for dairy milk. Almond milk, cashew milk, oat milk, and coconut milk are my favorite vegan milks for making Indian desserts.
You can also use a combination of milk for a taste change.
Rice – The type of rice makes a huge difference in the final taste and texture of the kheer.
In a perfect kheer, rice is incorporated into the milk, and it doesn’t stand out. It is only possible if you use short-grain rice with high starch content.
Many people suggest using Basmati rice to make it, but it is typically preferred for biryani and pulao, rather than kheer.
Basmati is known for retaining its shape and having a low starch content. However much you cook it with milk, it will never become creamy.
Each region in India has a locally grown short-grain rice variety, and people use it to make this dessert.
Always choose short-grain rice with high starch content. It will give the dessert a nice creamy texture.
I like to use Jeera Samba, Gobindobhog, Ambemohar, etc.
My recent fav is Maharashtrian Indrayani. It just dissolves in the milk, making the dessert creamy.
If using basmati, use the broken variety, not the long-grain variety.
Saffron Strands are optional, but they give a lovely color and flavor.
Sugar – Adjust the amount of sugar as per your taste and preference.
You can also substitute brown sugar, jaggery, or other sugar-free options.
Green Cardamom Powder – This is a must-have ingredient for making rice kheer recipe! Many people avoid adding it, but it significantly alters the flavor.
You can also use crushed green cardamom pods as a substitute for ground cardamom.
Dry Coconut – This is optional, but I love the taste it adds to the pudding.
Other Flavoring Options – Apart from cardamom and saffron, you can add other flavorings, such as rose water, kewra essence, or orange blossom water.
Nuts & Fruits – Add slivered dried nuts, such as almonds, cashews, or pistachios, and dried fruits like golden raisins or black raisins for a lovely crunch.
How To Make Rice Kheer
Rinse 3 tablespoon uncooked short-grain starchy white rice with water 2-3 times and soak it in ยฝ cup water for 30 minutes.
Make sure to soak the rice, as it makes it easier to cook.
Heat 4 cups of whole milk (full-fat milk) in a heavy bottom pan over medium-high heat.
Stir frequently to prevent the milk at the bottom of the pan from scorching.
When it comes to a boil, reduce the heat to low.
Drain the water from the rice and add the rice to the pan along with the following ingredients.
- 15-20 strands of saffron
- 15-20 raisins
- ยผ cup grated dry coconut
Note: Do not add dry coconut unless the milk has boiled; otherwise, it may curdle.
Cook uncovered on low heat until the rice is cooked and the milk is thickened (45-50 minutes). Mash the rice frequently with the back of the ladle while cooking.
Scrape the sides of the pan every 8-10 minutes and add the solidified milk back to the pan.
Note – The perfectly cooked kheer will be thick and creamy, like a chunky custard, with rice grains almost incorporated into the milk.
Keep in mind that it will thicken further once cooled.
Once the kheer has thickened to the desired consistency, stir in ยผ cup granulated white sugar and ยฝ teaspoon cardamom powder, and cook for an additional minute.
Check for sugar; add more if necessary, and cook for an additional minute to allow it to dissolve.
Note – Never add sugar before the rice is fully cooked. The rice stops cooking as soon as the sugar is added, and if it’s not cooked well, you will be left with uncooked grains. However, you cook it later.
Garnish the rice kheer with almond and cashew nut slivers and dried rose petals, and serve hot or chilled.
Frequently Asked Questions
Add 1 cup of cooked rice per liter of milk and cook until the kheer thickens. Then, add the sugar and other ingredients as specified in the recipe.
Add raw rice and ยฝ cup of water, then close the lid to cook in an Instant Pot (electric pressure cooker). Press PRESSURE COOK and set the timer to 10 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid. Press SAUTE, add milk to the pot, and cook for 10-12 minutes, stirring frequently until the kheer thickens. Add sugar and cardamom powder and cook for another minute. Serve hot.
Add rice and ยฝ cup of water to a pressure cooker. Pressure cook on high heat for 3-4 whistles. Switch off the heat and let the pressure release naturally. Open the lid, add milk, and stir well. Cook on medium-low heat for 10-12 minutes, stirring frequently until chawal ki kheer thickens. Add sugar and cardamom powder and cook for another minute.
Cook milk, rice, saffron, raisins, and dry coconut until the rice is cooked and the kheer has thickened. Add ยฝ cup of sweetened condensed milk, 2 tablespoons of sugar, and cardamom powder, and cook for an additional minute. Garnish with slivered nuts and serve hot or chilled.
Cook milk, rice, saffron, raisins, and dry coconut until the rice is cooked and the kheer has thickened. Remove the pan from the heat and let the kheer cool down for 20-25 minutes.
Add liquid jaggery or grated jaggery to the pan and let it rest for 10-12 minutes, until the jaggery has slightly dissolved. Now, place the pan back on the heat and cook it on very low heat until the jaggery has completely melted. Garnish with slivered nuts and serve hot or chilled.
Serving Suggestions
This kheer is the quintessential Indian dessert for special occasions and festive days.
Serve this quick and easy dessert: hot, just off the stove, or chilled. I like it chilled.
Transfer the kheer to the serving bowl and top it with slivered nuts, such as almonds, pistachios, and cashews, for a lovely crunch.
You can also garnish the kheer with a few dried rose petals.
Serve it independently or pair it with savory snacks during festivals like Diwali and Holi.
I love to serve it after my fancy North Indian meals.
Storage Suggestions
This dessert will last in the fridge for 3 to 4 days when stored in an airtight container. Please bring it to room temperature before storing it.
If you like to serve it hot, heat it in a pan or the microwave.
If you feel it has become a little thick, add some milk and heat it nicely.
Do not freeze the rice kheer. The milk curdles when thawed.
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Rice Kheer Recipe
Ingredients
- 3 tablespoons uncooked short-grain starchy white rice (some of my favorite varieties are Gobindobhog, Ambemohar, Indrayani and Jeera Samba)
- 4 cups whole milk (full-fat milk)
- 15-20 strands saffron (optional)
- 15-20 raisins
- ¼ cup finely grated dry coconut
- ¼ cup granulated white sugar (or to taste)
- ½ teaspoon cardamom powder (hari elaichi powder)
- 2 tablespoons slivered almonds and cashew nuts
Instructions
- Rinse rice with water 2-3 times and soak it in ½ cup water for 30 minutes.
- Heat milk in a heavy-bottom pan over medium-high heat.
- Stir frequently to avoid scorching.
- When it comes to a boil, reduce the heat to low.
- Drain the water from the rice and add the rice to the pan along with saffron, raisins, and dry coconut.
- Note – Do not add dry coconut unless the milk boils; otherwise, it might curdle.
- Cook uncovered on low heat until the rice is cooked and the kheer is thickened (45-50 minutes).
- While cooking, keep mashing with the back of the ladle.
- Stir very frequently while cooking.
- Keep scraping the sides of the pan and add the solidified milk back to the pan.
- Note – The perfectly cooked kheer will be thick and creamy, like a chunky custard, and have rice grains almost incorporated into the milk.
- Keep in consideration that the kheer will thicken some more once cooled.
- Once the kheer has thickened, stir in the sugar and cardamom powder and cook for a minute.
- Check for sugar, add more if required, and cook for another minute for it to dissolve.
- Note – Never add sugar before the rice is fully cooked. The rice stops cooking as soon as the sugar is added, and if it’s not cooked well, you will be left with uncooked grains, how much ever you cook it later.
- Transfer the kheer to small serving bowls. Garnish with almond and cashew nut slivers and dried rose petals, and serve hot or chilled.
I first made this when visiting my in-laws in India, it was a big hit & earned me some foodie brownie points from the MIL who makes it deliciously herself.
Flavour & texture got better and better 1-2 days after making, now I always make it a day ahead where possible.
Actually I have to admit, I used basmati. This is what MIL has always used in her Kheer & I wanted to keep it closer to tradition of her kitchen. Still came out creamy and thick ๐
Have made many of your recipes, Neha. You are my go to for Desi dishes and recipes, many of them are weekly favourites now. Trusted source for best recipes ๐ Big thanks!
So good to hear this Sophie. Do try it with a short grain sticky rice next time and see what a huge difference it makes.
Loving this delicious platter of kheer
Thnx ๐
My all time fav chawal ki kheer looks super yummy and creamy dear ๐ clicks are tempting me !!
Thnx ๐