Indian Recipes
Easy Rice Kheer (Indian Rice Pudding)
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
- Serves 8 Portions
- Prep 5 minutes
- Cook 55 minutes
- Total 1 hour
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
Frequently Asked Questions
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.
Some More Festive Sweets
The recipe
Rice Kheer
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!
- Serves 8 Portions
- Prep 5 minutes
- Cook 55 minutes
- Total 1 hour
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)
Method
- 1
Soak saffron in 2 tablespoons warm milk for 15 minutes.
- 2
Pour milk in a heavy bottom pan. Drain the rice and add it to the milk.
- 3
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.
- 4
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.
Nutrition
- Calories 266 kcal
- Carbohydrates 36 g
- Protein 9 g
- Fat 10 g
- Saturated Fat 5 g
- Cholesterol 25 mg
- Sodium 107 mg
- Potassium 403 mg
- Fiber 1 g
- Sugar 23 g
- Vitamin A 338 IU
- Vitamin C 1 mg
- Calcium 266 mg
- Iron 1 mg
Common questions
Which is the right rice for kheer?
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.
Can rice be substituted?
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.
