Creamy Indian rice pudding with cardamom and nuts
Kheer
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Servings
6
4 cups
Difficulty
Easy
Cost
Budget
$
Kheer
Creamy Indian rice pudding with cardamom and nuts
★4.5(15)
Basmati rice slowly simmered in whole milk until thick and creamy, perfumed with cardamom, saffron, and topped with pistachios and almonds. India's most cherished dessert.
5m
Prep Time
45m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kheer is Indian hospitality in a bowl—rich, creamy rice pudding that has graced festive tables and temple offerings for centuries. Slow simmering transforms simple rice and milk into something truly divine.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Kheer is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1/4 cup basmati rice, soaked 30 minutes
- 1 liter (4 cups) whole milk
- 1/3 cup sugar
- 4 cardamom pods, crushed, and a pinch of saffron
- 2 tbsp each sliced almonds and pistachios
- 1 tsp rose water (optional)
Instructions
- 1
Bring milk to a boil in a heavy-bottomed pan over medium heat, stirring frequently to prevent scorching.
- 2
Add drained, soaked rice; reduce heat to low and simmer 35-40 minutes, stirring every few minutes.
- 3
When the rice is very soft and milk has reduced to about half, add sugar and cardamom.
- 4
Cook 5 more minutes; add saffron and rose water. The kheer thickens as it cools.
- 5
Serve warm or chilled, garnished with sliced almonds, pistachios, and a few saffron strands.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Basmati riceVermicelli (seviyan)
Makes seviyan kheer—equally traditional and delicious
Whole milkCoconut milk
For a dairy-free version with a tropical twist
Tips & Storage
Pro Tips
Stir frequently to prevent the milk from catching on the bottom of the pan.
Kheer thickens significantly as it cools—stop cooking when it is slightly thinner than you want.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate for up to 4 days. Thin with milk when serving if it has thickened too much.
Reheating
Warm gently with a splash of milk, or serve chilled—both are traditional.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (20mg) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates32g
Fat7g
Fiber120mg
Sugar0g
Sodium24g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use condensed milk?
- Yes, reduce the sugar and use half condensed milk for a quicker, richer version.
- What rice is best?
- Basmati rice is traditional and gives the best fragrance. Short-grain rice creates a thicker pudding.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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