Rice Kheer Recipe

Rice Kheer (Chawal Ki Kheer) is a traditional Indian rice pudding that is quite easy to put together and makes for a great dessert. Make this creamy, one-pot dessert with basic ingredients using my easy recipe (Gluten-Free, One-Pot, Vegetarian).

4.19 from 11 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

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 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.

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.

Notes

Some of my favorite varieties of rice to make kheer are Indrayani, Gobindobhog, Ambemohar, and Jeera Samba. Jasmine rice also works well.

You can fry the nuts in a little ghee before adding them to the kheer. It will give a different flavor.

Nutrition