Rice Kheer Recipe

If you’re looking for a creamy, dreamy Indian dessert that brings comfort in every spoonful, Rice Kheer is your answer. This classic treat, beloved in households across South Asia, transforms simple pantry staples into a luxuriously rich pudding studded with nuts and delicately scented with cardamom. With every bite, Rice Kheer evokes warmth, nostalgia, and celebration—making it a go-to finale for special occasions or just a sweet way to enjoy an ordinary day.

Ingredients You’ll Need

The beauty of Rice Kheer rests in its simplicity. With just a handful of essential ingredients, you coax out rich flavors and silky textures. Each component plays a critical role, so let’s give them their due spotlight.

• White Basmati Rice: Rinsed and soaked, this aromatic rice is the foundation for a creamy, soft pudding base.
• Whole Milk: Go for whole milk if you can—a little extra richness does wonders, but 2% milk also yields delicious results.
• Sugar: Just enough to add sweetness and balance to the milky goodness; feel free to adjust to your preference.
• Cashews, chopped: These add buttery bites and a gentle crunch throughout the pudding.
• Almonds, chopped: Nutty and slightly chewy, they lend both texture and elegance as garnish or mixed in.
• Cardamom Powder: Aromatic and floral, cardamom is the signature spice that gives Rice Kheer its unforgettable fragrance.

How to Make Rice Kheer

Step 1: Rinse and Soak the Rice

Start by thoroughly rinsing the basmati rice under cold water until the water runs almost clear. Once clean, let the rice soak for 10 minutes. This simple step helps soften the grains so they cook evenly and blend seamlessly into the pudding.

Step 2: Heat the Milk

Pour the whole milk into a heavy bottom pan and set it over medium-high heat. It pays to be patient here; as the milk gently warms, it sets the stage for everything creamy and luscious about Rice Kheer. Using whole milk is ideal for richness, but 2% works surprisingly well too.

Step 3: Add the Rice

Drain the soaked rice and add it to the hot milk. Stir well. This cozy combo will transform into a beautiful pudding as the grains puff up and release their starch.

Step 4: Stir Frequently

Keep a close eye and stir often! This ensures the rice and milk don’t stick to the bottom of the pan and burn. Stirring also helps create that luxuriously creamy texture we crave in Rice Kheer.

Step 5: Simmer and Reduce the Heat

After about 10 minutes, the milk will begin to bubble and rise quickly. Lower the heat to a gentle simmer, somewhere around low-medium. The kheer needs to cook low and slow at this stage to let all the flavors meld.

Step 6: Keep Cooking and Stirring

Continue to stir frequently so nothing sticks. The milk will keep thickening and the rice will become softer and start to break down.

Step 7: Add Sugar

When the rice has softened and the mixture starts to look creamy, add the sugar. Four tablespoons give a perfectly sweet pudding, but feel free to start with three for a lighter touch and adjust to your liking.

Step 8: Stir in Nuts

Add the chopped cashews and almonds to the pot. They’ll soften only slightly, so you still get a lovely tandem of creaminess and crunch throughout the finished pudding.

Step 9: Sprinkle in Cardamom

Sprinkle in the cardamom powder. The scent is incredible—floral, nutty, and gently spicy—the kind of comforting aroma that makes any kitchen instantly inviting. Give everything a thorough stir.

Step 10: Simmer to the Perfect Consistency

Keeping the heat low, stir often so the milk continues to reduce and the kheer becomes thicker. You’ll notice there’s less visible liquid, but the pudding should still be a tad runny—it will thicken as it sits and cools.

Step 11: Finish and Rest

When the rice grains have almost melted into the kheer and the consistency is nearly pourable (think luscious rice pudding!), turn off the stove. If you like your Rice Kheer a bit runny, add a splash more milk now. Otherwise, let it sit to thicken further as it cools.

How to Serve Rice Kheer

Garnishes

The crowning touch for Rice Kheer is the garnish! A sprinkle of extra almonds and cashews, a dusting of cardamom, or even a few saffron strands can transform each serving from delicious to dazzling. Play up the nuts for crunch or go minimalist and let the pudding sing on its own.

Side Dishes

Rice Kheer is rich and comforting, so it pairs wonderfully with crisp papadum, savory samosas, or even a small cup of masala chai. These balancing bites keep your taste buds dancing. On festive tables, you’ll often see Rice Kheer alongside an array of other Indian sweets and snacks—each bite a new surprise.

Creative Ways to Present

For a fun and modern twist, try serving Rice Kheer in little glass jars or layered parfait cups, topped with candied nuts or rose petals. Individual ramekins or tiny dessert bowls also look gorgeous and make serving at parties a breeze. If you want to go traditional, serve it in small clay pots for authentic charm!

Make Ahead and Storage

Storing Leftovers

Rice Kheer is a terrific make-ahead dessert! Simply let it cool to room temperature, then store in an airtight container in your refrigerator for up to three days. The flavors deepen, and the texture often becomes silkier after a night in the fridge.

Freezing

You can freeze Rice Kheer if you’d like to extend its shelf life. Place chilled kheer in freezer-safe containers, leaving a tiny gap for expansion, and freeze for up to a month. When you’re ready for a sweet treat, thaw it overnight in the fridge for best results.

Reheating

To enjoy Rice Kheer warm, simply scoop the amount you want into a saucepan or microwave-safe bowl and gently reheat. Add a splash of milk if it’s thickened more than you like, and stir frequently to prevent sticking or scorching. The warmth brings out all those dreamy flavors once again!

FAQs

Can I use other types of rice in Rice Kheer?

Absolutely! While basmati rice lends unique fragrance and a delicate texture, you can use any short or medium-grain white rice. Risotto or arborio rice also work well for an extra creamy version.

Is it possible to make Rice Kheer vegan?

Yes, you can swap out the dairy milk for your favorite plant-based option—coconut, almond, or oat milk are great choices. Just note that plant milks can change the flavor and richness slightly, but the kheer will still be delicious.

How do I prevent Rice Kheer from burning or sticking?

The secret is to use a heavy bottomed pan and stir often, especially as the mixture thickens. Keeping the heat at low or low-medium after the initial boil is also crucial for gentle, even cooking.

Can I reduce the sugar or use a different sweetener?

Certainly. You can adjust the sugar to taste, or substitute with honey, maple syrup, or even stevia if you prefer. Just add these a bit at a time and taste as you go—it’s easy to customize.

What if my Rice Kheer becomes too thick?

No worries! Simply add a splash of milk (dairy or non-dairy), stir well, and gently heat the mixture to reach the perfect texture. Rice Kheer is very forgiving, and will smooth out beautifully with a little extra love and liquid.

Final Thoughts

Rice Kheer is one of those unforgettable desserts that’s as heartwarming to make as it is to eat. With only a handful of simple ingredients and a bit of stirring, you can conjure up a creamy, fragrant treat that always wows family and friends. Whether you’re serving it at a festival, a dinner party, or just because, I hope you’ll make Rice Kheer a staple in your own kitchen traditions!

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