Rice kheer | chawal ki kheer | Indian Rice Pudding

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Kheer, a rice pudding is probably the most common dessert that’s made in every Indian household. It’s one dessert that I grew up eating on a regular basis. Whenever there would be a celebration or a festival or just because we felt like eating a dessert, kheer was what mom always made.

However kheer can be made with other things as well like sago pearls, oranges, vermicili, almonds etc. I love all variations but if you are looking for a classic Indian dessert, then it doesn’t get better or more authentic that a bowl of rice kheer or chawal ki kheer.

Kheer is Indian rice pudding made with only three basic ingredients- rice, milk and sugar. And I think that’s the reason it is so commonly made in India because the basic ingredients are so readily available everywhere.

How to make a kheer

Kheer is made by simmering rice in full fat milk until it is cooked. Then it is sweetened , flavored with green cardamon powder and garnished with nuts.


I always prefer using whole milk to make my rice kheer, it makes the kheer more rich and creamy and I highly recommend the same.


You can use sugar as well as jaggery to sweeten the Kheer. You can add jaggery in two ways:

  1. The First method is to bring down the temperature of the kheer at room temperature and then add jaggery powder.
  2. In Second method make a jaggery syrup cool it down completely and just stired it in a cooked rice and milk.


you can use any rice for making kheer which is easily available in your kitchen.


Like I said, you can make the kheer without any flavor with just the 3 basic ingredients. However, few spices and flavors are often added to the kheer to make it even more delicious!

Cardamom: of course the most common and my favorite. I never make my kheer without it.

Rose Water: a splash of rose water goes a long way in giving the kheer that flowery aroma.

Saffron: this was not used commonly in my home. But if you are making kheer for a special occasion then you can add some strands of saffron. Will give it a nice color and aroma.

Nuts: I personally love nuts in my kheer. I usually add cashews, almonds. I like raisins too but Sarvesh isn’t a fan so I don’t usually add them.

Kewra essenceis an extract distilled from pandanus flowers and used to flavor lot of Indian dishes and desserts. I add it sometimes but completely optional.

Rice kheer | chawal ki kheer | Indian Rice Pudding

Rice kheer recipe – Kheer is a one pot traditional Indian sweet dessert made for festivals & celebrations. 
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: Indian
Keyword: Indian Dessert, indian puding, pudding, rice, rice kheer
Author: Bhawna Maharshi


  • 1/2 Cup Rice
  • 2 Liter Full Cream Milk
  • 2 tbsp Almonds
  • 2 tbsp Raisins
  • 8 Pods Green Cardamom
  • 150 grams Sugar


  • Take Two handful of rice wash and soak for 20 minutes.
  • In a big pan boil milk. Soak saffron in 1 tsp of warm milk.
  • When milk comes to boil add washed,soaked and drained rice.
  • Keep stirring continously. Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so.
  • Chop Almonds, Pistas and keep them aside.
  • Make a fine Powder of green Cardamom.
  • Add half of the dryfruits , ardamom powder and saffron milk in the kheer and let them cook with rice. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.
  • Stir Continously. If you want super thick kheer, cook for 15 more minutes at this point.
  • Add in the sugar and mix. Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don’t worry if your kheer doesn’t look very thick at this point.
  • It will continue to thicken as it cools down. and if your kheer is very thick you can add extra milk into it.
  • Remove pan from heat. Garnish with more nuts and serve kheer warm or chilled.



  • Do not add sugar before rice is tender because the rice will take forever to cook .
  • If kheer thickens a lot after chilling, just stir in few tablespoons of cold milk at a time.
  • Adjust sweetness to your preference .
  • You can add nuts of your choice and raisins too.
  • Some people blanch and some fry the nuts before using . You can do the either way.

Personally, I have always loved chilled kheer. I remember whenever mom would have kheer, I would take out my portion in a bowl and place it in the freezer to chill. On the other hand, many people I know prefer eating it hot straight out of the pan.

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens

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