Kheer (Rice Pudding)

    35 mins

    This is a very flavorful Indian rice pudding cooked on the stove top. It's the best rice pudding I've ever had, and very easy to make. It will have a custard-like consistency. You can make it all vegan by using soy milk as the other milk.

    165 people made this

    Serves: 4 

    • 475 ml coconut milk
    • 475 ml milk
    • 40 g white sugar
    • 100 g Basmati rice
    • 40 g raisins
    • 1 g ground cardamom
    • 3 ml rose water (optional)
    • 25 g sliced almonds, toasted
    • 30 g chopped pistachio nuts

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
    2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

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    Reviews in English (147)


    The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over.  -  08 Apr 2008  (Review from Allrecipes US | Canada)


    My husband had 5 male guest from India and I made this dish for them. The guys recommendations; don't need to use coconut milk, use whole milk and not any low fat milk, need to cook a lot longer- about an hour. You can tell the rice is done when if you take a piece out and you should be able to smoosh it easily with your finger. I have more of a sweet tooth and I tried while cooking before I added the raisins and cardamom and loved it. I bet kids would like it also before the raisins, cardamom and rose water is added.  -  22 May 2008  (Review from Allrecipes US | Canada)


    This recipe makes very nice kheer. The coconut milk is a creative addition that really enhanced the flavor. The liquid-to-rice ratio was perfect in the finished dessert, with the rice swimming in the delicately sweet, creamy base. This is a recipe I will enjoy making again.  -  01 Oct 2005  (Review from Allrecipes US | Canada)