Kheer
Ready for a sweet escape to India? This kheer recipe brings all the creamy comfort of the classic Indian treat straight to your kitchen. Spiced with fragrant cardamom and rose water, and finished off with a sprinkle of toasted nuts, this dessert captures those signature, warming flavours. Serve it hot or cold; it is a treat, no matter the temperature!
Ingredients
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1 litre
Arla Cravendale Milk
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35 g
Basmati rice
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60 g
Sugar
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6
Green cardamom, ground in the pestle and mortar
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50 g
Almonds, chopped
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50 g
Pistachios, chopped
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50 g
Raisins
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1 tsp
Rose water
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Stir regularly to avoid scorching
Stir the mixture frequently while it simmers to keep it from burning. Use a heavy-bottomed pan to spread heat evenly, which reduces the risk of burning. Add a splash of water to the pot to prevent the milk from sticking and burning at the bottom. Do not forget to scrape any milk solids from the sides and stir them back in as they add extra flavour and boost the smoothness.
Achieve a silky, creamy kheer
Cook the rice until it is soft but still holds its shape. Lightly mash it with a spatula before adding it to the milk to create a smooth, silky texture. Keep the heat low and simmer the mixture to thicken naturally. The kheer should not be runny but fall from the spatula in thick clumps.
Serve kheer warm or chilled
Kheer is delicious, both warm and chilled, so choose based on your preference! For a warm treat, serve it straight after cooking. If you prefer it chilled, let the kheer cool to room temperature, then place it in a fridge-safe container and chill for 2–4 hours. The longer it chills, the smoother the texture becomes and the flavours blend even better. To keep the toppings fresh, sprinkle them on right before serving.
FAQ: Questions about kheer
From storing to reheating, we have the answers you need. Check out the frequently asked questions below for all the details.
What is kheer?
Kheer is a traditional Indian rice pudding made by slowly cooking rice in milk until it thickens. It is sweetened with sugar or jaggery and flavoured with cardamom and rose water. Often topped with nuts for a bit of crunch, kheer is popular in India and Pakistan. While kheer is the term used in North India, a similar dessert is called payasam in South India, which can include variations such as coconut milk and saffron.
How do you thicken kheer?
Thicken kheer by letting it simmer for longer, which releases the rice starch. The starch naturally thickens the mixture. If you have added too much liquid, continue simmering until the kheer reaches the desired consistency. You can also use almond meal or rice flour separately as a quick fix to help thicken it.
What rice variety should be used for kheer?
Basmati rice is the best choice for kheer because of its fragrant aroma and ability to release starch, which helps create a creamy consistency. Jasmine rice, which is slightly stickier, can also work well if you prefer a thicker texture. Avoid using parboiled or sella rice, as these varieties retain their shape and firmness, making them less likely to release starch and achieve the creamy texture needed for kheer.
How long can you store kheer in the fridge?
Kheer can be stored in the fridge for up to 2 days. Let it cool completely before placing it in the refrigerator. When you are ready to eat it again, reheat it gently on the stovetop over low to medium heat. Alternatively, you can use an electric pressure cooker, setting it to pressure cook for about 1 minute, depending on how cold the rice pudding is.
Can you store kheer in the freezer?
Yes, you can store kheer in the freezer for up to 1 month. Allow it to cool fully before placing it in an airtight container. To reheat, take the rice pudding out of the freezer and thaw it in the fridge overnight. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore its creamy texture and delicious flavour. Keep in mind that freezing may slightly soften the rice, but with proper reheating, the kheer should still be enjoyable.
Nutritional values
Nutritional value, per
1087 Kcal
| Fibre | 18.1 gram fibers |
| Protein | 25.1 gram |
| Fat | 51.7 gram |
| Carbohydrates | 130 gram |
Other recipes
Creamy rice kheer – simple and sweet
This creamy Indian kheer is all about the basics, made from simple ingredients you probably already have in your kitchen. All you need is rice, milk, and a little sweetness, all cooked up into a heavenly delight. It is as straightforward as it gets, yet so comforting. The rice absorbs the milk, thickening into an ultra-creamy texture, with the right level of sweetness to make room for the toppings and seasonings to come.
Rose water and cardamom for amazing aromas
Rose water and cardamom are the secret ingredients that give this rice pudding its irresistible, traditional fragrance. The rose water spreads through the milk like a delicate floral perfume, introducing a fresh, light scent. Cardamom, in contrast, releases its warm, slightly spicy, and piney aroma, giving the pudding amazing and playful layers.
Filled with soft raisins and topped with crunchy nuts
While the kheer is already wonderful with its creamy texture, the toppings add fun and exciting textures to the mix. Soft, plump raisins blend into the pudding, offering a sweet, caramel-like chewiness. On top, toasted almonds bring a delicate crunch, while pistachios complete the trio with their earthy depth. Mixing the creamy with the crunchy is an obvious choice, but you will be hard-pressed to find a treat as perfect for the pairing as this.
Classic Indian rice pudding for dessert
There is nothing quite like a bowl of kheer to finish a meal. In India, this classic dessert is loved by everyone, kids and adults alike. Kheer is the perfect way to wrap up the day when you are craving a comforting warm dessert, and when served cold, it is a refreshing option for hotter days. It is simple, soothing, and always hits the spot, no matter the occasion.
Kheer might be the sweet ending, but we have other Indian recipes to fill the table. Aloo gobi for cosy nights, or have a go at making ghee and paneer from scratch.
Get creative with the recipe
Experiment with the toppings in this recipe to give it a new flavour profile. For a tropical twist, try coconut flakes or dried mango slices, which offer a chewy texture and a hint of sweetness. A sprinkle of crushed hazelnuts provides a slightly sweet, buttery flavour with a nice crunch. For a refreshing citrus kick, a touch of orange or lemon zest will lighten up the pudding's richness. And if you are in the mood for a bit of spice, cinnamon or nutmeg, alongside cardamom, will introduce a warm, fragrant layer to the dessert.
