Kheer (Indian Rice Pudding)
Kheer is a creamy Indian rice pudding made by slowly simmering rice and milk until it becomes rich, soft, and perfectly comforting. It’s actually my favorite Indian dessert! I’m not a huge mithai person, so kheer is always my go-to when I need to make or bring a dessert.
I love using Fairlife milk for mine because it makes the kheer extra creamy and adds a little more protein, without changing that classic flavor.
With Diwali coming up, kheer is such an easy one to make for your own table or bring along to someone else’s. Simple, comforting, and always a favorite around here. 🪔
Ingredients
1/4 cup basmati rice
4 cups whole milk
1/4 cup sugar, adjust to taste
1/4 tsp cardamom powder
Small pinch saffron
2-3 tbsp chopped nuts (almonds/pistachios/cashews)
Instructions
Rinse the ¼ cup rice well and soak for about 15–20 minutes, then drain.
Add 4 cups milk to a heavy-bottomed pot and bring it to a gentle boil over medium heat.
Add the drained rice and reduce the heat to low/medium-low.
Cook uncovered for about 30-35 minutes, stirring frequently so the milk doesn’t catch on the bottom. As the rice softens, gently mash some of it against the side of the pot for that creamy kheer texture.
Once the rice is completely soft and the milk has thickened, stir in the sugar, cardamom and saffron.
Simmer another 5–10 minutes. Stir in the nuts at the end.
Turn off the heat while it's still slightly thinner than you ultimately want it—kheer thickens quite a bit as it cools.
Enjoy it warm, or pop it in the fridge and eat it cold—both are so good!
Little Veggie Tip: For an extra creamy texture, keep it at a very gentle simmer rather than trying to cook it faster over a higher heat. If your kheer thickens more than you’d like as it cools, just stir in a splash of warm milk until it reaches your perfect consistency.
For the Little Eaters at the Table: For little ones, finely grind the nuts before adding them to the kheer so they’re easier and safer to eat.
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