Kheer Recipe (Rice Kheer)

Kheer is a popular and traditional Indian dessert made by simmering milk with rice, sweetened with sugar, flavored with saffron, cardamom powder and garnished with nuts. My rice kheer recipe comes out rich, creamy and delicious perfect for special lunch and festivals. Recipe included with step by step pictures and video.

Kheer is a rich and creamy dessert you can make for festivals or any occasions at home. This kheer is easy and quick to make for any occasions and festivals. Usually Rice Kheer is made with basmati rice or raw rice. I have tried rice kheer with basmati rice and raw rice both tastes great, so you can choose any rice variety between the two as per your liking and preference.

Jump to:

• About Kheer Recipe
• Rice Kheer Video
• Rice Kheer Ingredients
• How to make Rice Kheer Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Kheer Recipe

Kheer is an Indian version of Rice pudding made using milk, rice and sugar as main ingredients. There are many kheer recipes but the classic traditional version is this Rice Kheer made by simmering and slow cooking rice in milk, sweetened with sugar and flavored with saffron and cardamom. Nuts are added just for garnish so added raw unlike the ghee fried ones in other kheer recipes.

Any festival meal is incomplete without kheer in the menu. Kheer originates from the North and we in South India call it payasam though both kheer and payasam have many similarities, they are different.

Rice Kheer made with rice simmered in milk with added sugar and flavorings tastes so divine. Rice Kheer resembles pudding and traditionally made with rice, milk, sugar, nuts and dry fruits along with flavorings. Simmering and slow cooking is the key for perfect tasting kheer.

You can even make Kheer in cooker but the traditional version is by open cooking which gives it the authentic unique taste. However during your busy days you can choose to use pressure cooker or instant pot method.

With less ingredients you can make this rich kheer but it takes time to get cooked as milk has to reduce, rice has to cook and yes its all worth the effort , do try this and let me know how you liked it.

Mittu is so fond of any rice or milk based kheer and this is her most favorite. Seeing his sister enjoy this everytime gugu has also started liking it. So I make it every now and then. While cooking I put the rice to cook in milk and simmer it so by the time I finish the meal and the kheer gets done in parallel.

Rice Kheer Video

Similar Recipes

• Seviyan Kheer
• Sago Kheer
• Semiya Payasam
• Paal Payasam
• Paruppu Payasam

Rice Kheer Ingredients

• Rice - I used raw rice but alternatively you can use basmati rice too.
• Milk - Use full cream milk, I used farm fresh cows milk.
• Sugar - I used regular white granulated sugar. You can use brown sugar or cane sugar too but adjust the measures accordingly.
• Nuts - I have used almonds and pistachios. You can use cashews, raisins and other favorite nuts too. I like to add few to the kheer and add the rest while serving as garnish. You can even ghee roast the nuts and add it for extra taste.
• Cardamom powder, Saffron - I have used cardamom powder, saffron for flavoring. Kewra water or rose essence can also be added but it is purely optional.

Pressure Cooker, Instant Pot Method

Pressure Cooker Method - Add milk and rice to the cooker. Use a tall cooker so that milk does not overflow also drop a small spoon / plate inside the cooker to avoid overflowing.

Instant Pot Method - Add milk and rice first with ½ cup water. Set mode to pressure cook high for 15 minutes. Let pressure release by itself then proceed with the next steps.

How to make Rice Kheer Step by Step

1.First soak ¼ cup raw rice in water till immersing level. You can use basmati rice instead of raw rice. Soak in water for 30 minutes.

2.Rinse rice 2-3 times, strain and set aside.

3.In a large pot - add 4 cups milk that is 1 litre milk.

4.Let it come to a rolling boil.

5.Simmer for 5 minutes, meanwhile keep stirring and scraping the sides to collect the malai and add it to the boiling milk itself.

6.Now add soaked, drained rice to the milk. Give a quick mix.

7.Cook until rice turns soft, try to press the rice with a spoon if its mash able not mushy then rice is cooked perfectly. You should be able to feel the texture of rice so it should not be too mushy.

8.Now add ¼ heaped cup sugar.

9.Add ¼ teaspoon cardamom powder and few strands of saffron.

10.Simmer until kheer becomes slightly thick. Meanwhile keep stirring in between scrap the sides and add the malai to the kheer.

11.Mash the rice slightly with a ladle.

12.Add 1 tablespoon chopped mixed nuts. You can add more also if you like, we love to sprinkle the nuts while serving so I add very little while cooking. If you prefer you can even roast the nuts in ghee and add.

13.Now add 1 teaspoon rose water / kewra water (optional) and switch off. If using rose essence add ¼ teaspoon.

14.Switch off when it is still slightly runny as it thickens with time. Rice Kheer is ready to serve.

Serve Rice Kheer hot or cold as per your preference.

Expert Tips

• Milk - Use only full cream milk for best creamy kheer. I always use farm fresh milk.
• Rice - I use basmati rice or raw rice keep changing. Both tastes great, so it is your preference. I would prefer short grained raw rice as it gets to cook quickly and while mashing it easily breaks.
• Consistency - Always switch off the kheer while it is still slightly runny as the kheer tends to thicken with time so add milk if needed while serving.
• Sugar - Add sugar only after rice is cooked. Also by that time milk will be reduced and sugar will be apt to add. I have used regular white sugar, you can use cane sugar or brown sugar too. If using cane sugar make sure to add it only after simmering as there are chances for milk to curdle if you add it in high heat.
• Flame - Do not cook the kheer in high flame, throughout the process use only low or low medium flame. Be patient and keep stirring to avoid burning at the bottom.
• Open pot - The only problem with this open pot method is that you have to baby sit and keep stirring else it will get burnt at the bottom.

Serving and Storage

Enjoy Rice Kheer as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2-3 days.

FAQS

1.What type of rice is best for rice kheer?

You can either use basmati rice or raw rice. Both tastes good for rice kheer. Depending on the variety and ageing of rice, it takes time to get cooked so keep an eye accordingly.

2.What type of milk to use?

Any full fat milk will be good to use for Rice Kheer. I have used cows milk which needs more boiling than the packet milk. However you can use packet milk with full cream.

3.Rice pudding and Rice Kheer - What is the difference?

No difference at all both Rice Kheer and Rice Pudding are the same just the name difference. Rice Kheer is often referred to as Indian Rice Pudding.

4.Do I need to soak the rice?

Yes soaking rice helps to cook faster and softer. Soaking helps to avoid long cooking time.

5.Why is my kheer so thick?

If the rice is overcooked it may turn lumpy and thick. So cook rice only till done not too mushy. If it gets too thick add some boiled hot milk and mix it.

If you have any more questions about this Rice Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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