Rice Kheer

Rice kheer is India's classic slow-cooked rice pudding — grains simmered gently in sweetened milk with cardamom until creamy and thick, then crowned with pistachios. Warm or chilled, it is soothing, fragrant, and deeply comforting. This foolproof recipe nails the texture every time.

Prep time

25 mins

Cook time

50 mins

Total time

75 mins

Servings

4 servings

Calories

240

Ingredients

• 80 g basmati rice, rinsed and soaked 20 minutes
• 1 liter whole milk
• 100 g granulated sugar
• 4 green cardamom pods, lightly crushed
• 10 almonds, slivered
• 10 pistachios, chopped
• 1 tablespoon golden raisins
• 1 teaspoon rose water (optional)
• 1/4 teaspoon saffron threads (optional)
• 2 tablespoons ghee

Instructions

1. Heat the ghee in a heavy-bottomed pot over medium heat. Drain the rice and sauté it in the ghee for 2 minutes until the grains turn translucent.
2. Pour in the milk and bring to a gentle boil, stirring so the milk does not catch.
3. Reduce the heat to low and simmer for 40 minutes, stirring every few minutes, until the rice is completely soft and the milk has thickened.
4. Stir in the sugar, cardamom, and saffron if using. Simmer 5 more minutes until the sugar dissolves and the kheer coats the back of a spoon.
5. Mix in the almonds, pistachios, and raisins, keeping a few nuts back for garnish.
6. Remove from the heat, stir in the rose water, and rest 10 minutes. Serve warm, or chill for 3 hours and serve cold with the reserved nuts on top.

Pro tips

• A heavy-bottomed pot is non-negotiable; thin pots scorch the milk.
• Soaking the rice first shortens the cooking time and improves the texture.
• Stir with a flat-edged spoon to scrape the pot base clean as you go.
• Kheer thickens as it cools, so serve it slightly looser than your target.

Frequently asked questions