Kheer
South Asian rice pudding — basmati rice simmered slowly in whole milk with cardamom, saffron, and pistachios. The dessert that defines South Asian celebrations. Better made the next day after flavors meld.
Prep Time
18 min
Cook Time
31 min
Servings
4
Calories
323 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice1 ½ cups
- Milk1 cup
- Sugar½ cup
- Cardamom1
- Butter¼ cup
- Vanilla Extract1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Rice1.5 cups
- Milk1 cup
- Sugar0.5 cup
- Cardamom1
- Butter0.25 cup
- Vanilla Extract1 tsp
Instructions
- 1
Rinse ¼ cup of basmati rice and soak 15 minutes. Drain. Bring 6 cups of whole milk to a gentle simmer in a heavy pot (must be heavy — milk burns easily on thin pans).
- 2
Add the drained rice to the simmering milk. Reduce heat to low. Cook 45-60 minutes, stirring every 5 minutes to prevent the bottom from scorching. The kheer is ready when the rice is very soft and the milk has reduced by about a third.
- 3
Add ⅔ cup of sugar (adjust to taste). Stir until dissolved. Add ½ teaspoon of green cardamom powder, a small pinch of saffron strands (bloomed in 2 tablespoons of warm milk for 5 minutes).
- 4
Stir in 2 tablespoons of chopped almonds, 2 tablespoons of chopped pistachios, 1 tablespoon of golden raisins. Cook 5 more minutes for the nuts to soften slightly.
- 5
Off heat, stir in 1 teaspoon of rose water (or kewra water) — the traditional aromatic finish. Optional: 1 tablespoon of ghee for extra richness.
- 6
Cool to room temperature, then refrigerate at least 2 hours. Serve chilled, garnished with extra chopped pistachios and saffron strands. The kheer thickens significantly as it cools — that's correct.
Watch how to make Kheer
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💡 Expert Tips
- 1.Heavy pot is essential. Thin pans scorch milk in minutes. Cast iron or heavy stainless steel.
- 2.Stir every 5 minutes. Milk scorches on the bottom if you walk away. Even with a heavy pot, constant attention matters.
- 3.Bloom the saffron. Soaking saffron in warm milk releases its color and flavor. Adding dry saffron gives less impact.
- 4.Cool then chill. Kheer thickens dramatically as it cools. The texture you see warm is much thinner than after chilling.
🔬 Why It Works
South Asian kheer is rice pudding elevated by aromatic spices (cardamom, saffron, rose water) and slow cooking that reduces the milk and concentrates flavors. The basmati rice releases starch that thickens the milk naturally. Nuts add textural contrast against the creamy base. The chill time is essential — it thickens the pudding and lets the spices fully infuse.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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