Rice kheer, also known as Indian rice pudding, is a classic dessert prepared by gently cooking rice in milk until the mixture becomes thick, creamy and fragrant. Cardamom, nuts and saffron can be added for extra aroma and richness.

This simple homemade version uses everyday ingredients and relies on slow cooking rather than complicated techniques.

Ingredients

For approximately 4 servings, you will need:

• 1 litre full-fat milk
• ¼ cup rice, preferably basmati
• 4–6 tablespoons sugar, according to taste
• ½ teaspoon cardamom powder
• 8–10 almonds, finely sliced
• 8–10 cashews, chopped
• 1 tablespoon raisins
• A few strands of saffron, optional
• 1–2 tablespoons chopped pistachios for decoration

The basic combination of milk, rice, sugar and cardamom forms the foundation of traditional rice kheer, while saffron and nuts are optional additions.

Step 1: Prepare the Rice

Wash the rice thoroughly until the excess starch and impurities are removed. Soak it in water for around 15–20 minutes, then drain it completely.

Soaking helps the grains soften more easily during cooking.

Step 2: Heat the Milk

Pour the milk into a heavy-bottomed saucepan and bring it gently to a boil.

Once it starts boiling, reduce the heat. A heavy pan and regular stirring can help reduce the possibility of milk sticking to the bottom.

Step 3: Add the Rice

Add the drained rice to the hot milk and stir well.

Cook the mixture over low to medium-low heat. Stir at regular intervals, particularly along the bottom and sides of the pan, while the rice gradually becomes soft and releases starch into the milk.

Slow cooking is what gives kheer its characteristic creamy consistency.

Step 4: Allow the Kheer to Thicken

Continue cooking until the rice is completely tender and the milk has noticeably reduced.

You can gently press a few rice grains against the side of the pan with your spoon. This releases additional starch and gives the dessert a naturally thicker texture.

Do not increase the heat excessively just to speed up the process, as milk can scorch or boil over.

Step 5: Add Sweetness and Flavour

Add sugar once the rice has cooked properly. Stir until it dissolves completely.

Now mix in cardamom powder. If you are using saffron, soak a few strands in a little warm milk before adding them to the pan.

Add the raisins, almonds and cashews and allow everything to simmer together for several minutes.

Step 6: Finish and Serve

Turn off the heat when the kheer reaches your preferred consistency. Remember that it generally becomes thicker as it cools.

Transfer it to serving bowls and garnish with pistachios or additional sliced nuts.

Kheer can be enjoyed warm, at room temperature or chilled, depending on personal preference.

Tips for Better Kheer

Use full-fat milk: It generally produces a richer and creamier dessert.

Keep the flame low: Gentle cooking allows the rice to soften while the milk gradually thickens.

Stir frequently: This helps prevent the mixture from sticking or scorching.

Add sugar after the rice is cooked: This makes it easier to control the final sweetness and texture.

Remember the cooling effect: Kheer becomes considerably thicker after refrigeration, so leave it slightly looser if you plan to serve it cold.

Easy Variations

You can give the basic recipe a different character by replacing or adding ingredients. Vermicelli, tapioca pearls, lentils and certain fruits or vegetables are also used in different Indian kheer preparations.

For a festive version, saffron, pistachios, almonds and rose water can provide additional fragrance and visual appeal. Some regional preparations use jaggery instead of refined sugar.

Final Result

The ideal homemade kheer should have soft rice suspended in a smooth, creamy milk base, with gentle sweetness and a pleasant cardamom aroma. With patience and low-temperature cooking, a few simple ingredients can become a traditional Indian dessert suitable for festivals, family gatherings or an everyday sweet treat.