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Rice pudding served in two glass bowls and topped with dried fruits and pistachios

Rice Kheer

Shweta Arora
Rice kheer is a traditional Indian rice pudding and extremely popular during festivals and celebrations. You only need rice, milk, sugar, cardamom, and nuts to make this creamy dessert! Vegetarian, one-pot, and gluten-free.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Indian
Servings 4 servings

Equipment

Ingredients
  

  • ¼ cup rice using basmati rice
  • 4 cups milk using whole milk, See notes for options.
  • ½ cup sugar adjust to taste, or condensed milk
  • 25 pieces mixed nuts almonds 10 each of almond and cashews and 5 shelled pistachios
  • 2 tablespoon raisins
  • ½ teaspoon cardamom powder
  • pinch saffron strands optional
  • 1 teaspoon ghee for Instant pot cooking

Instructions
 

Prep work

  • Wash the rice 3-4 times until the water runs clear and soak it for 20-30 mins then drain and keep aside. 
  • Optional - Soak the almonds in hot water for 10 mins, peel the skin off and roughly slice them.
  • Similarly, roughly chop the pistachios and cashews and keep them aside with raisins.

To make kheer on stovetop

  • In a thick bottomed pot bring milk to a boil. Stir in between to prevent the milk from sticking to the bottom of the pan.
  • Add the soaked and drained rice to milk. Stir well and cover and cook on low flame until the rice is almost cooked (approximately 20-25 mins). Keep stirring intermittently.
  • Once rice is almost cooked, add the sugar, cardamom powder, saffron, dry fruits (cashews, raisins, and almonds). Reserve few for garnishing along with pistachios.
  • Mix well and cook on low heat until the mixture thickens. (approximately 10-15 mins).Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
  • Take it off the heat and let it cool. The Kheer will thicken as it cools. Delicious, rich, and creamy Kheer is ready!! Serve warm or chilled. Enjoy!!

To make kheer in Instant pot

  • Add all the ingredients into the Instant pot stainless steel insert. Mix well. Close the lid with vent in sealing position.
  • Press porridge mode and cook it for 20 mins. Allow natural release. Open the lids and mix well.
  • For thicker kheer, start saute mode and cook for 5 mins or until desired consistency is reached. Or add more milk to thin it out.
  • The Kheer will thicken as it cools. Delicious, rich and creamy Rice Kheer is ready!! Serve warm or chilled. Enjoy!!

Notes

  • I have used Basmati Rice for this recipe, but any kind will work. 
  • Whole milk gives it a nice and creamy texture but low-fat milk will work too. If you want to take the creaminess to the next level you can substitute 1-2 cups of milk with half n half or cream. 
  • Make kheer in a heavy-bottomed pan if using the stovetop method. It will distribute the heat more evenly so that the milk won't scorch on the bottom of the pan.
  • Sugar can be replaced with condensed milk (adjust to taste) for that rich creamy caramel texture and taste. 
  • You can also use jaggery or brown sugar and adjust sweetness to your taste. 
  • If using jaggery or brown sugar, add it after cooking to prevent milk from curdling. 
  • Rose essence can be added if you prefer floral flavor in kheer. 
  • Add 1 teaspoon ghee when cooking in Instant pot to prevent the burn or scorching.
 
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