Rice Kheer Recipe
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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.
You can make many variations of this popular dessert. Here are some popular options: Seviyan kheer, badam kheer, sabudana kheer, carrot kheer, makhana kheer, and paneer kheer.
Table of Contents
The first Diwali after my wedding, I decided to make rice kheer for the family. It was my first time making this traditional dessert.
I remember standing at the stove, stirring milk that refused to thicken, panicking that it would stick to the bottom and turn my kheer smoky. My husband walked in, tasted a spoonful straight from the pan, and said, “It’s already good. Stop worrying.” It wasn’t perfect that day. But over the years, I found a way to make kheer that comes out thick and creamy every time, in half the effort of the traditional stovetop method.
The trick is the pressure cooker. It cooks the rice in minutes instead of babysitting it in milk for an hour. Add condensed milk, saffron, coconut, and a splash of rose water, and you get a kheer that tastes like it took all day.
What Is Rice Kheer?
Rice kheer is a North Indian style rice pudding made by slow-cooking rice in milk until the milk reduces and thickens naturally. As the rice softens and the milk concentrates, the two come together into a smooth, spoonable dessert flavored with cardamom, sugar, and nuts.
In India, when we say ‘kheer,’ it typically refers to rice kheer; however, many different versions of this popular Indian dessert can be made.
In South India, the same category of dish is called payasam. In Bengal, a version made with fragrant gobindobhog rice is called payesh.
According to food historians, this style of milk-and-rice dessert appears in ancient Indian literature and was traditionally served as prasad, or temple offering, to devotees. That history is part of why kheer still shows up at almost every Indian festival, birthday, and puja today.
Although kheer is one of the simplest desserts, you can mess it up if the milk-to-rice ratios are improper. In this post, I am sharing the exact ratios and tips to make the best kheer you have ever eaten.
Ingredients
Milk – Always use whole (full-fat) milk to make chawal ki kheer, as it makes it rich and creamy.
To make 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 milks for a change of taste.
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 for kheer, 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 Indrayani, Jeera Samba, Gobindobhog, Ambemohar, etc. If using basmati, use the broken variety, not the long-grain variety. You can also use jasmine rice if Indian varieties are not easily available.
Saffron Strands are optional, but they give a lovely color and flavor.
Sweetened Condensed Milk – It adds a lovely caramelized sweetness to the kheer and helps thicken it more quickly.
You can also substitute it with regular white sugar, brown sugar, jaggery, or sugar-free options such as monk fruit or stevia.
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.
Dessicated Coconut (or Grated Dry Coconut) – This is optional, but I love the taste it adds to the pudding.
Rose water – It adds a nice floral touch to the kheer. You can replace it with kewda 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
In A Pressure Cooker
Rinse 3 tablespoons of short-grain white rice with water 2-3 times, then soak it in ½ cup water for 30 minutes. Make sure to soak the rice, as it makes it easier to cook.
Drain the rice and add it to a pressure cooker. Add 1 cup of water and close the lid. Pressure cook for 4 whistles on high heat. Then remove the cooker from the heat and let the pressure release naturally.
Open the lid and keep the cooker back on medium flame. Add 4 cups of whole milk (full-fat) to the cooker and bring the mixture to a boil, stirring frequently to prevent scorching on the bottom.
When it comes to a boil, reduce the heat to low.
Add 15-20 strands of saffron, 15-20 raisins, and ¼ cup dessicated coconut (or grated dry coconut) to the cooker and mix well.
Do not add raisins and dry coconut until the milk has boiled; otherwise, the milk may curdle.
Cook uncovered over medium heat for 20-25 minutes, until the milk has thickened. Keep mashing the rice with the back of the ladle as it cooks. Scrape the sides of the pan every 8-10 minutes and add the solidified milk back to the pan.
The perfectly cooked kheer will be thick and creamy, like a chunky custard, with rice grains almost incorporated into the milk.
Once the kheer has thickened to the desired consistency, stir in ½ cup of condensed milk, 1 teaspoon rose water, and ½ teaspoon cardamom powder, and cook for 5-6 minutes.
Check the sweetness; add more condensed milk if necessary, then cook for an additional minute to dissolve.
Never add the sweetener before the rice is fully cooked. The rice stops cooking as soon as the sweetener is added, and if it’s not cooked well, you will be left with uncooked grains.
Garnish the rice kheer with slivers of almonds and cashews and dried rose petals, and serve hot or chilled.
In An Instant Pot
Add rice and ½ 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, and then follow the rest of the recipe as the pressure cooker.
Rice Kheer FAQs
Yes, but the rice will take much longer to soften directly in milk, closer to an hour of simmering instead of 20-25. Pressure cooking the rice first is what makes this version quicker.
Yes. Replace it with sugar, added at the same stage, once the rice is fully cooked and the milk has thickened.
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 on its own 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
To store, cool the kheer completely, then refrigerate it in an airtight container for up to 3 days.
It thickens further in the fridge, so stir in a little warm milk when you reheat it, either on the stove on low heat or in the microwave in short bursts.
I do not recommend freezing it as the milk may curdle once you thaw it.
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Rice Kheer Recipe
Ingredients
- 3 tablespoons short-grain starchy white rice (read the notes)
- 4 cups whole milk (full-fat milk)
- 15-20 strands saffron (optional)
- 15-20 raisins
- ¼ cup dessicated coconut (or finely grated dry coconut)
- ½ cup sweened condensed milk (or to taste)
- ½ teaspoon cardamom powder (hari elaichi powder)
- 1 teaspoon rose water
- 2 tablespoons slivered almonds and cashew nuts
Instructions
In A Traditional Pressure Cooker
- Rinse the rice with water 2-3 times, then soak it in ½ cup of water for 30 minutes. Make sure to soak the rice, as it makes it easier to cook.
- Drain the rice and add it to a pressure cooker. Add 1 cup of water and close the lid. Pressure cook for 4 whistles on high heat. Then remove the cooker from the heat and let the pressure release naturally.
- Open the lid and keep the cooker back on medium flame. Add milk to the cooker and bring the mixture to a boil, stirring frequently to prevent scorching on the bottom.
- When it comes to a boil, reduce the heat to low.
- Add saffron, raisins, and dessicated coconut (or grated dry coconut) to the cooker and mix well.
- Cook uncovered over medium heat for 20-25 minutes, until the milk has thickened. Keep mashing the rice with the back of the ladle as it cooks. Scrape the sides of the pan every 8-10 minutes and add the solidified milk back to the pan.
- Once the kheer has thickened to the desired consistency, stir in condensed milk, rose water, and cardamom powder, and cook for 5-6 minutes.
- Check the sweetness; add more condensed milk if necessary, then cook for an additional minute to dissolve.
- Garnish the rice kheer with slivers of almonds and cashews and dried rose petals, and serve hot or chilled.
In An Instant Pot
- Add rice and ½ 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, and then follow the rest of the recipe as the pressure cooker.
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 👌
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 👌 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 🙂
My all time fav chawal ki kheer looks super yummy and creamy dear 🙂 clicks are tempting me !!
Thnx 🙂