Everyday Kitchen

Indian · Desserts

Rice Kheer

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Simmer soaked rice in whole milk until the grains soften. Stir from the bottom to prevent scorching.

Prep
5 min
Cook
40 min
Soak
20 min
Total
65 min
Servings
5
Difficulty
Easy
Cuisine
Indian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of rice kheer
Representative rice pudding with nut garnish; nuts are optional in this draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 5

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Bowl; sieve; heavy saucepan; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak the rice · About 20 min

  1. Rinse 60 ml basmati rice in the sieve.
  2. Put the rice and 240 ml water for soaking; discarded in the bowl.
  3. Soak for 20 minutes.
  4. Drain the rice completely.

Cook in milk · About 20 min

  1. Pour 1000 ml whole milk into the heavy saucepan.
  2. Bring the milk to a gentle simmer over medium-low heat, stirring often.
  3. Add the soaked rice.
  4. Simmer over low heat for 20 minutes, stirring from the bottom every 2–3 minutes.
  5. Add 6 tbsp sugar.
  6. Continue simmering for 10–15 minutes, stirring often.

    Check: The rice should crush easily; the milk should lightly coat the spoon.

Finish · About 1 min

  1. Add ½ tsp ground cardamom.
  2. If using saffron, add 1 pinch saffron.
  3. If using nuts, add 1 tbsp sliced almonds, 1 tbsp chopped cashews and 1 tbsp unsalted pistachios, chopped.
  4. If using raisins, add 1 tbsp golden raisins.
  5. Stir over low heat for 1 minute.
  6. Turn off the heat.
  7. Serve warm.

    Check: The kheer thickens as it cools.

Tips

  • The listed time is for serving warm; chilling is optional and additional.

Substitutions

  • Use coconut milk for a different dairy-free version.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Measure rice and flavourings ahead; chill cooked kheer promptly.

FAQ

Why does it thicken when cold?

Rice absorbs more liquid as it cools.

Can I use brown rice?

It needs longer cooking and gives a different texture.

How should I store rice kheer?

Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Kheer Recipe (Rice Kheer).

Concise adaptation; quantities and method are stated for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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