Indian Rice Pudding (Kheer Recipe) BY GULISTA
Indian rice pudding, also known as kheer, is usually made on festivals and paired with puri. This is the best pairing combination (Kheer Puri). In India, there are many types of kheer recipe variations. This recipe belong from North Indian cuisine. I hope you will enjoy my kheer recipe.
Kheer made with slow-cooked milk, rice, sugar, and nuts, this dish is creamy, lightly sweet, and this is gluten free dessert!
If you enjoy traditional desserts like Indian carrot pudding, this rice pudding will feel just as familiar and cozy. It uses basic pantry ingredients, comes together with gentle cooking, and can be served warm or chilled depending on your mood.
What Is Indian Rice Pudding (Kheer)? Indian rice pudding, called kheer, is the Indian version of classic rice pudding. It is traditionally made by simmering rice in milk for a long time until the mixture becomes thick, creamy, and rich in texture. As far as I can remember from my childhood, kheer was a special part of our family celebrations, often made during festivals and sometimes even enjoyed for breakfast. Unlike many Western rice puddings that may use cream or eggs, kheer relies on slow cooking and natural starch from the rice to thicken the milk. The result is a smooth, comforting dessert that is lightly sweet and often finished with nuts for added texture.
Why You Will Love This Rice Pudding This rice pudding is a simple and familiar recipe. It has a soft, creamy texture that feels soothing and homemade, making it perfect for both everyday desserts and special occasions. It is also a great make-ahead dessert. You can prepare it earlier in the day, chill it, and serve it when needed. If you already enjoy traditional Indian desserts like carrot pudding or milk-based sweets, this recipe will quickly become a favorite.
Key Ingredients Notes
Milk: Full-cream milk gives the pudding its rich and creamy base. So, always use full-cream milk. Slow simmering is what creates the signature thickness. Rice: Regular white rice works best. As it cooks, it releases starch, which naturally thickens the pudding without any added thickeners. Sugar: Added later in the cooking process to balance sweetness without affecting the rice texture. Nuts and raisins: Cashews, almonds, pistachios, and raisins add gentle crunch and sweetness, making every bite more interesting.
How to Make Rice Pudding (Step-by-Step) 1. Wash the rice thoroughly until the water runs clear, then soak it in water for about 30 minutes. Soaking helps the rice soften faster and cook evenly, giving the pudding a creamier texture.
2. Start by pouring the full-cream milk into a heavy-bottom pot. Using a thick pot is important because it prevents the milk from burning as it cooks slowly.
3. Bring the milk to a gentle boil, stirring occasionally so it does not stick to the bottom. Once it reaches a boil, drain the soaked rice and add it to the milk. Lower the heat and let the mixture simmer gently. Cook the rice in the milk on low heat for about 20 minutes.
4. When the milk has reduced by about 80 percent and the rice is fully soft, add the sugar along with all the chopped nuts and raisins. Adding sugar later is important because sugar can slow down the cooking of rice if added too early.
5. Continue cooking for another 15 minutes, stirring frequently. The pudding should look creamy and thick, with the rice fully blended into the milk and the nuts evenly distributed.
6. Once the texture looks rich and spoonable, turn off the heat. Let the kheer rest for a few minutes before serving. You can enjoy it warm, but it also tastes wonderful chilled after a few hours in the refrigerator. I personally prefer it cold, as the flavors deepen as it sets.
How Thick Should Rice Pudding Be? Rice pudding should be thick enough to coat a spoon but still flow gently when stirred. It should not look dry or clumpy, and it should not be thin like milk. Keep in mind that kheer thickens more as it cools. If it looks slightly loose on the stove, that is usually perfect once it rests or chills.
Expert Tips
Use a heavy-bottom pot and medium-low heat so the milk reduces evenly without scorching; thin pans and high heat are the fastest way to a burnt bottom and a bitter kheer. Soak the rice 20–30 minutes and drain before adding. This short soak softens the grains so they release starch faster, giving a creamier body without overcooking the rice. Add sugar only after the rice is fully cooked and the milk has reduced about 60–80%; sugar pulls water back into the mixture and can slow the reduction if added too early. Toast the nuts in ghee first and reserve some for garnish; toasting deepens their flavor and keeps them crunchy rather than softening completely in the pudding. If you need to speed things up without losing richness, stir in a small amount of khoya (mawa) or evaporated milk near the end, it boosts body and silkiness without lengthy reduction. Remember that kheer thickens as it cools, stop cooking when it coats a spoon but still pours slowly; you can always reduce further, but you can’t reverse overthickening without adding more milk. Store chilled kheer in an airtight container for up to 3 days; when reheating, warm gently on low and stir in a splash of warm milk to restore creaminess and avoid a grainy texture.
Make-Ahead, Storage, and Reheating Tips
Rice pudding is ideal for making ahead. Store it covered in the refrigerator, where it stays fresh for up to three days. If it thickens too much after chilling, simply stir in a small splash of warm milk before serving. Reheat gently on low heat if you prefer it warm, stirring often to maintain a smooth texture.
Rice Pudding vs Kheer: What’s the Difference? While rice pudding and kheer are very similar, the main difference lies in technique and flavor. Kheer is typically cooked longer, allowing the milk to reduce naturally, and it often includes nuts for richness. Rice pudding in Western cooking may use cream, eggs, or thickeners, while kheer depends on slow cooking and milk reduction. Both are delicious recipes, but kheer has a lighter sweetness and a more milkforward flavor.
