Kheer (Rice Pudding)


Uncover the joy of making classic kheer with mushy rice, creamy milk, and aromatic cardamom. Follow these simple steps for a comforting and delightful treat.

Preparation time: 5 min
Cooking time: 1 hour 25 minutes
Resting time: 0 min
Total time: 1 hour 30 minutes
Serves: 4


  • 1 litre whole milk
  • ¼ cup rice, soaked
  • 10 tbsp sugar
  • 5-6 cardamom pods
  • ¼ – ½ cup cream (or half n half)


  1. Boil the rice until it’s mushy, which takes at least 10 minutes of active boiling. Meanwhile, in a wide-bottomed steel pot (avoid non-stick), bring the milk to a simmer. Lightly crush the cardamom pods and add them to the milk, keeping the temperature low.
  2. Once the rice is mushy, drain most of the water and thoroughly mash it up on a plate with a fork. Add it to the milk mixture along with the sugar, mixing well. Cook on low, maintaining a gentle simmer for an hour. The milk might scald at the pan’s bottom but shouldn’t burn. Stir occasionally with a rubber spatula to check.
  3. During this time, the kheer will cook down significantly. Add ¼ cup of the cream. Adjust by adding more sugar or cream as needed.

To enhance the flavor, consider adding a pinch of saffron strands soaked in warm milk to the kheer. It brings a delightful aromatic touch to the dish.

Nutritional Info:
Calories: 180
Carbs: 35g
Protein 12g
Fat 10g

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