Easy Rice Kheer (Indian Rice Pudding)
on Oct 15, 2019, Updated Oct 17, 2024
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This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is! Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!
Kheer is something you’ll always find on my festive menu! Thick and creamy milky base, each grain of rice intact, and served warm – you definitely need to try this kheer recipe!
Chawal ki kheer or this rice pudding can be made in two different ways – one where the milk is simmered till it thickens and forms a rabri like base. And then there’s this one where the milk is thickened with condensed milk which also sweetens the kheer.
I love this version where the kheer is made with condensed milk because:
- Its faster so you don’t have to spend hours stirring and simmering the milk
- You still get the creaminess of kheer with the caramell-y flavor of condensed milk
- There is no risk of overcooking rice where it gets mushy
jump to section: Rice Kheer
Frequently Asked Questions
Traditionally, kheer is made with basmati rice. Aged basmati is fragrant and its long grain adds texture to this kheer. However, you can use short grained rice too if that’s what you have. Just be mindful of how long you cook it, so that it doesn’t break down completely and turn to mush.
Kheer has so many forms. It’s probably one of the most versatile desserts there is. You can easily switch the rice for vermicelli, broken wheat, tapioca pearls (sabudana) and even lentils. In the south, it’s also called payasam and is made with coconut milk and jaggery which also makes kheer vegan.
How To Serve Kheer
I like my kheer lukewarm but it’s a personal preference really. Some people like kheer served warm and some prefer it chilled in the refrigerator for a few hours before eating.
Whatever you do, make sure to top it with lots of nuts. They add some crunch and so much texture and flavor.
And that lovely yellow you see? Pure saffron. Don’t let anybody fool you into adding food coloring to kheer or skipping the saffron.
Rice Kheer
Ingredients
- 1 liter Full cream Milk
- 1/3 cup Rice, washed and soaked for 10 minutes
- 1/2 cup Condensed Milk, filled to the brim
- 1/2 teaspoon Cardamom Powder
- 10-12 Saffron, Kesar(strands)
- 2 tablespoons Raisins
- 1/4 cup Cashew / Almonds / Pistachios, chopped and mixed
Instructions
- Soak saffron in 2 tablespoons warm milk for 15 minutes.
- Pour milk in a heavy bottom pan. Drain the rice and add it to the milk.
- Bring the milk and rice mixture to a boil on high heat and then reduce the heat to low and let simmer for 45 minutes, stirring frequently till the milk thickens and the rice gets cooked and homogenizes slightly in the milk.
- Rub the soaked kesar with your finger to release both its color and flavor and add it to the kheer. Add the condensed milk and cardamom powder and cook for another 5-8 minutes. Add the raisins and chopped nuts and mix. Cool slightly before serving. Or if you prefer, refrigerate for a few hours and serve it chilled.
Notes
- Rice: Basmati rice is preferred while making rice kheer because of its flavor and texture. But you can substitute it with short grained rice, but be mindful of how long you cook it.
- Soaking: Soaking the basmati rice helps remove excess starch as well as reduces cooking time. It also makes the rice softer and fluffier, perfect for kheer.
- Saffron: Crush and soak saffron in warm milk, this helps it to release it’s aroma and colour.
- Refrigerating and Storing Kheer: Kheer can be refrigerated for 4-5 days. As it chills, it thickens in consistency because more milk is absorbed by the rice. You can thin it by adding more milk to it before serving.
Love this recipe with a very clever short cut! I stumbled upon your Blog, Richard, and so glad I did. Looking for a couple of my favourite recipes Cake Rusk to enjoy with Masala Chai, Kheer made with vermicelli, and a healthy recipe for Carrot Halva. I’m really happy to see your wide selection of recipes that are made so simple without compromising on flavour. Thank you!
Thanks a lot for leaving a comment, Fiona
Great Post ! easy Rice Kheer Recipes
I love all ur recipe…. sounds interesting, will try some of them soon..
Thanks so much Rahul!
I tried out the recipe and it turned out just perfect restaurant style kheer, the flavours , the consistency the time given to cook the rice was so perfect. A must try recipe. Thanks Richa for this wonderful recipe
Thank you so so much Elvin! So glad you enjoyed this recipe!
The best recipe I have eaten and ever made. Everything was so perfect about it, the flavours, the consistency the timing of the rice taken to cook. It was a restaurant style desert. Thanks Richa for this wonderful recipe
Thank you so so much Elvin! So glad you enjoyed this recipe!
The best rice kheer I have ever eaten and made. Everything was just so perfect about it the flavours the consistency, and the rice was cooked at the exact time that was mentioned in the recipe . A restaurant style must try recipe. Thanks Richa for such a wonderful Recipe