What is Rice Pudding or Rice Kheer?

Kheer or Rice pudding is a sweet pudding made by simmering rice in milk until it turns rich and creamy. Sugar, nuts, and aromatic spices like cardamom, saffron, and rosewater elevate its flavor profile. The dish is often prepared for festivals, celebrations, or as a comforting dessert. Kheer is one of the oldest recorded desserts in Indian cuisine, with references dating back to ancient texts. It’s believed to have originated in South India and later spread throughout the country with regional variations like Payasam in South India and Phirni in North India.

Traditionally, kheer was offered to deities in temples, symbolizing prosperity and auspiciousness. Over time, it became a popular household dessert, enjoyed during religious festivals, weddings, and special occasions.

What Makes Rice Kheer So Special?

The key to Rice Kheer’s charm lies in its simplicity. Made with just a few ingredients—rice, milk, sugar, and spices—Rice Kheer or Rice Pudding transforms into a creamy, flavorful pudding that offers comfort in every bite. The addition of saffron and rosewater adds an exotic touch, making it a dessert that feels both indulgent and accessible.

Indian Rice Pudding ( Rice Kheer ) in a spoon

Tips for Making Perfect Rice Kheer / Pudding

Keep Stirring: Stirring frequently during cooking ensures the rice doesn’t stick to the bottom and that the milk reduces evenly.
Use Full-Fat Milk: For the creamiest texture, use full-fat milk. If you want to take the richness up a notch, you can add a few tablespoons of cream toward the end of cooking.
Saffron Soak: Soak saffron strands in a tablespoon of warm milk before adding them to the kheer. This helps release their vibrant color and rich flavor.
Sweetness: Adjust the sugar to your taste. If you prefer a less sweet dessert, start with a smaller amount and add more gradually.

Exploring Kheer / Pudding Variations

One of the best aspects of Kheer is its adaptability. You can experiment with different flavors and ingredients to suit your taste or the occasion:

Vermicelli Kheer: Swap rice for vermicelli noodles (seviyan) for a light and delicate version of this dessert.
Sabudana Kheer: Use tapioca pearls instead of rice to create a smoother texture.
Fruit Kheer: After cooking, add fruits like mango, banana, or apple for a refreshing twist on the classic.
Coconut Kheer: Replace some of the milk with coconut milk for a tropical variation.

Oh so YUMMYY! Sounds delicious right??? So try this recipe and discover why Rice Kheer or Rice Pudding has been adored for generations!

Indian Rice Pudding ( Rice Kheer ) top view

How to Store Rice Kheer:

Kheer can be stored in the refrigerator for 2-3 days:

Refrigerating: Once the kheer cools to room temperature, transfer it to an airtight container and refrigerate.
Reheating: Reheat it gently in a saucepan or microwave, adding a splash of milk if it has thickened too much.
Freezing: You can also freeze kheer in a freezer-safe container for up to a month. Thaw it overnight in the fridge and warm it up before serving.

Like this recipe? Try more festive desserts to lighten up your festive season-

Whole Wheat Paan Brownies

Orange Cardamom Upside Down Cake

Coffee Rasgulla Tiramisu

Indian Rice Pudding (Kheer)

Recipe by thecrumbstories

Servings

servings

Prep time

minutes

Cooking time

hour

Beloved part of Indian Cuisine, Kheer or Indian Rice Pudding, an irresistible dessert that combines rich flavors, aromatic spices, and a creamy texture that is sure to satisfy.

Ingredients

1 litre Full-fat milk
50 g (1/4 cup) Basmati rice
50-65 g (1/4-1/3 cup) Granulated Sugar, adjust to taste
1/2 teaspoon Cardamom powder or 2-3 Whole Cardamom
1 tsp Ghee/clarified butter, optional
A pinch Saffron strands, optional
1 tsp Rose Water
20 g Chopped nuts – almonds, pistachios, or cashews
10 g Raisins, optional
Rose Petals, to garnish (optional)

Directions

Rinse the basmati rice in water a couple of times until the water runs clear. Soak it in a cup of water for about 20-30 minutes, then drain.
In a heavy-bottomed pot, bring the milk to a boil over medium heat with a teaspoon of ghee, stirring occasionally to prevent it from sticking to the bottom.
Add the soaked and drained rice to the boiling milk. Lower the heat and simmer. Keep stirring frequently to avoid burning and to ensure the rice doesn’t clump together. Cook for about 30-35 minutes until the rice is soft and the milk has thickened.
Once the rice is cooked, add the sugar and stir well until dissolved. Allow the kheer to simmer for another 5-10 minutes.
Add the cardamom powder, saffron, if using. Stir to combine
In a small pan, lightly roast the nuts and raisins in a bit of ghee (optional) until fragrant. Add them to the kheer, reserving a few for garnishing.
Turn off the heat and let the kheer cool slightly. Garnish with the remaining chopped nuts and saffron strands or dried rose petals before serving.

Notes

Keep Stirring: Stirring frequently during cooking ensures the rice doesn’t stick to the bottom and that the milk reduces evenly.
Use Full-Fat Milk: For the creamiest texture, use full-fat milk. If you want to take the richness up a notch, you can add a few tablespoons of cream toward the end of cooking.
Saffron Soak: Soak saffron strands in a tablespoon of warm milk before adding them to the kheer. This helps release their vibrant color and rich flavor.
Sweetness: Adjust the sugar to your taste. If you prefer a less sweet dessert, start with a smaller amount and add more gradually.

Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!