Kheer Recipe
Updated: October 10, 2024, By Swasthi
The ultimate Kheer recipe that’s essential for any celebration. Traditional Rice Kheer is a festive sweet dish from the Indian sub-continent and is primarily made with full fat milk, sweetener, rice & cardamoms. It is simply delicious, comforting, rich and creamy because it is slow-cooked.
Apart from rice, kheer can be made with a lot of other ingredients like tapioca pearls, vermicelli, lentils and vegetables like carrot and pumpkin. But Rice Kheer holds its significance and is a quintessential Indian dessert made during most celebrations.
In this post I share the traditional recipe to make Kheer and it is rich and much more flavorful than what you get in the Indian restaurants in a buffet. I have both the stovetop and the instant pot instructions.
The traditional method takes quite some time to get that rich texture and it requires slow cooking. However on occasions I also make a fast version of this, using store bought evaporated milk which cuts down the cook time significantly.
How about using condensed milk? I have the tried and tested version for that as well. Both these versions come handy if you are making this for a party to feed a crowd and don’t have enough time to go from scratch. Read my experts tips section for details.
Here is what you need for this recipe.
Ingredients & substitutes
- Rice: I am using Basmati rice here but you may use any kind of starchy raw rice here. Every region of India has their favorite fragrant rice to use in a rice kheer. So use what you have in hand. Ambemohar, gobindobhog and basmati are some common kinds used. Avoid using parboiled or sella rice. You can also use brown rice by following my expert tips section below.
- Milk: Traditionally full fat cow milk is used. You may substitute with almond milk, oat milk or low-fat milk but the rice kheer will be less creamy and rich. Coconut milk produces different results but works.
- Sweetener: Kheer is always made with regular sugar or rock sugar (mishri) but it can be substituted with jaggery and it becomes a South Indian Payasam. Date palm jaggery is another substitute and it becomes a Bengali Payesh. But the last 2 versions also use ghee.
- Flavoring ingredients: Cardamom is the most appreciated sweet spice in a kheer. I like to use it in the powdered form during the finishing stage for a beautiful aroma. A pinch of saffron strands or ground nutmeg can also be used for a different flavor profile. 1 teaspoon of organic edible rose water and a few drops of kewra essence can also be used for floral scent.
- Garnishing: Nuts add a great crunchy texture to the pudding, apart from boosting the nutrition profile. Silvered almonds, cashews or pistachios are some options. You can also add sweet raisins if you want.
- Ghee: It is up to you whether to use ghee or not in a kheer. It adds a nutty profile and imparts a distinct flavor. It is always used if made for a religious occasion like a Pooja.
Ratio of Rice: Milk
Traditionally made Kheer & Payasam has a predefined rice:milk ratio and this is what most people follow. ¼ cup rice for every 4 cups (1 liter) full fat milk is the gold standard. However you can go up to ½ cup rice to cut down the cook time, meaning your pudding will thicken faster but will be less rich. Add evaporated milk to compensate for the richness. Details in the expert tips section below.
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Photo Guide
How to make Kheer (Stepwise photos)
1. You will need the following:
- 4 cups or 1 liter whole milk (full fat)
- ¼ cup rice (50 grams) basmati or any other, (or use ⅓ cup to cut down cook time)
- 4 to 6 tablespoons organic sugar (50 to 65 grams) adjust to taste
- ¼ to ½ teaspoon cardamom powder (2 to 3 cardamom pods powdered)
- 10 cashews or 10 blanched almonds sliced or silvered almonds as desired. You can also use 2 tablespoons sweet raisins if you want.
- 10 unsalted pistachios (sliced/ roughly chopped or blanched & sliced)
- 1 pinch saffron or 1 teaspoon rose water or few kewra drops (optional)
2. Wash rice well at least thrice and drain. If you want you may also soak it until the milk is ready and hot. Pour ¼ cup water or grease a heavy bottom pot/ Dutch oven. This helps the kheer from getting scorched at the bottom. Pour milk and bring it to a boil on a medium flame.
3. When it turns hot or comes to a boil, stir in the drained rice.
4. Cook on a medium to low heat until the rice is soft, completely cooked and slightly mushy. Takes about 25 to 30 mins. During this process, keep stirring often at the bottom (every 3 to 4 minutes) to prevent the milk from scorching. Using a spatula, remove the milk solids from the sides and add back to the pot.
5. To check if your rice grains are cooked, mash a few grains with a spoon. They should get mashed easily.
Add Sugar
6. Add 4 to 6 tablespoons sugar. You can add more or less to suit your taste. If using refined sugar use lesser as it tastes more sweet than the organic sugar.
7. Lower the flame and cook till the sugar dissolves completely and the rice kheer turns thicken. This takes another 10 to 15 mins. At this stage you can taste test and add more sugar if you want. I turn off when it is thick yet of flowy consistency as it turns thicker upon cooling.
8. Add cardamom powder, nuts, rose water (optional) and saffron (optional). Alternately, If you want you may fry the nuts in a tablespoon ghee (on low heat) until light golden, then stir in the raisins until plump. Turn off and pour over the rice kheer to garnish.
9. Make sure you turn off when the kheer reaches this consistency as it turns even more thick upon cooling.
Garnish rice kheer with more nuts before serving.
Expert Tips
- With Evaporated milk: You can make a fast version of the kheer with 12 oz (1.5 cups) evaporated milk. Cook 1/4 cup rice with 1 cup milk (240 ml) until soft. Stir in 1 cup (8 oz) evaporated milk, sugar and continue to simmer until thick and creamy. To make it more creamy and rich you may add half cup (4 oz) more. Note that this version turns out in light golden color.
- With Condensed milk: Rinse and soft cook ½ cup rice with 1 cup milk and 1 cup water in a pressure cooker for 3 whistles or with 2 cups milk in a pot until rice is soft. Then pour ½ to ¾ of condensed milk tin (14 OZ/ 397 grams tin). Add cardamom powder and simmer for a few minutes. You may add more milk for a runny consistency.
Faqs
Simmer kheer for a little longer to thicken it. Rice is full of starch so as you cook the starch releases from the rice and kheer thickens further. If you happen to add a lot of liquid by mistake, you can still follow the same step. Your kheer will taste more delicious when milk reduces. You can also add some almond meal or rice flour slurry as a quick fix.
Rice kheer keeps good in the refrigerator for 2 days. Cool the kheer completely & refrigerate. You can reheat on a stove top on a low to medium heat. To reheat in instant pot, pressure cook for 0 to 1 minutes depending on how cold it is. You can also do it in traditional pressure cooker by pressure cooking until you hear 1 whistle.
You can use any kind of rice. Sona masuri, kolam rice, Thai fragrant rice/ jasmine, gobindobhog rice or any other you have.
Yes you can use brown rice. There are many kinds of brown rice. If you are using brown rice that has a lot of bran then simply soak it for at least 3 hours to overnight. This helps in cooking the brown rice faster without altering the flavors.
Yes feel free to substitute sugar with an artificial sweetener but use it as per the instructions on the pack. Start with a smaller quantity as 1:1 substitutions won’t always work.
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Recipe Card
This recipe was first published in September 2016. Updated and republished in October 2024.
Kheer Recipe (Rice Kheer)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 4 cups (1 liter) whole milk/ full fat (for instant pot 2½ cups milk) (refer notes)
- ¼ cup water (prevents burning)
- ¼ cup (50 grams) rice (basmati or any rice, or use ⅓ cup to cut down the cook time)
- 4 to 6 tablespoons (50 to 65 grams) organic sugar (4 tbsps for moderate sweetness)
- ½ teaspoon cardamom powder (or about 2 to 3 pods powdered)
- ¼ cup unsalted nuts – cashews, pistachios – roughly chopped or use silvered almonds
- 2 tablespoons sweet raisins (optional)
Optional
- 1 tablespoon ghee optional to fry nuts & raisins
- 1 pinch saffron or 1 tsp edible rose water or few drops of kewra water
Instructions
How to Make Kheer
- Wash rice a few times & drain completely.
- Pour water and milk to a heavy bottom pot or Dutch oven. Bring it to a boil on a medium heat and stir in the rice.
- Continue to cook on a medium to low heat, until the rice is soft, completely cooked and lightly mushy. It takes about 25 to 30 mins. During this step, keep stirring every 3 minutes to prevent the milk getting scorched at the bottom.
- Stir in the sugar and continue to cook until it turns thicker but is yet of flowy consistency. It takes about 10 mins. (Note: becomes thicker upon cooling down)
- Taste test, if you want add more sugar & simmer for another 5 mins (if you add more). Stir in cardamom powder, saffron (optional) rose water and chopped nuts.
- Optional: If you prefer ghee in your rice kheer, heat ghee in a small pan and fry the nuts until light golden. Stir in the raisins & fry until plump. Pour that over the kheer.
Instant pot Rice Kheer
- Press the saute button. Optional – add ghee to the inner pot of the Instant pot. Fry the cashews until light golden. Add raisins and fry for 30 seconds. Remove to a plate.
- Pour water (to avoid burn) and milk. Stir in rice and sugar. Secure the lid of the instant pot. Position the steam release handle to sealing. Press the porridge button.
- Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
- When the float valve drops, open the lid and stir in cardamom powder & rose water.
- Rice kheer will be runny at this stage. For a thicker consistency cook on saute mode for a few mins until thick. It will thicken further after cooling.
- Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.
Notes
- Nuts: Some people prefer to blanch pistachios and almonds. You can just omit frying them & blanch them instead. Here is how to do the blanching. Bring 1 cup water to a boil. Add almonds and pistachios. Soak for about 10 mins. Peel off the skin and pat dry. Chop them as desired. Alternately, you can just use some dry roasted unsalted cashews and silvered almonds.
- Milk for Instant pot version: This recipe can be made even with 2 cups of milk. It will taste like a normal pudding and not a rich kheer. To get the rich, creamy & authentic taste use about 2.5 to 3 cups of milk. Evaporate & thicken the excess milk on a saute mode once the pressure releases.
- This recipe has been tested in a 6 qts Instant Pot. You may optionally add 2 whole cardamoms & a pinch of saffron along with rice for extra flavor.
- Adding a bit of ghee first to the instant pot prevents the milk from getting scorched.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
One of the easiest and tastiest desserts to make in the instant pot.
I’m so grateful for all of your recipes and the fact that you often give recipes for multiple different cooking methods. I always appreciate a good IP recipe. You are so lovely! Thank you!
I am a cook, but Indian food is my favorite, and learning to cook it myself over the last two decades has been trial and error, with trying to find authentic recipes, often translated into English. Your recipes always come out fantastically and are easy to follow and implement at home. Thank you for sharing!
You are welcome Tabitha. So happy to read that! Thank you for writing back!
Hello. Thank you for sharing this recipe. I’m eager to try it soon. I’ve grown fond of this treat from my favorite local restaurant but would love to learn how to make it myself. (And turmeric rice)
Do you have any advise if I tried to double the recipe?
Hello David,
Yes you can double the recipe. Select 2x option on the recipe card to get the ingredients to double the recipe. You can also find the recipe of turmeric rice here. Hope you get to try!
I have low fat milk at home. What changes do I make to the recipe ?
Don’t need to make any changes
I made this Kheer.
All your pictures and instructions were very helpful. I really liked the Kheer. It tasted very good. A good comfort food. I would make it again.
Sorry, in my previous msg it auto-typed I have “three” tapioca minute rice. I meant to say I have “the”. Thanks again
Hi Rhonda,
I have a separate post using tapioca pearls – sabudana kheer. However I am not sure if the cook time is going to be the same with the kind of tapioca you have. I have used Indian variety here. I guess you will be able to figure out that by checking the instructions on the pack.
Hi: I’m looking forward to making this. I absolutely adore cardamom! I noticed you said you can use tapioca instead of the rice. What would be the measurement of how much tapioca to use? Also, I have three Kraft Minute Tapioca is that ok to use here? Thanks So Much
Perfect kheer recipe. Tasty and easy
again, your instructions were explicit. as with chai, i’ve tried other recipes a few times, but never achieved what i was looking for. this recipe worked, stovetop, and my wife and i enjoyed it plenty. Thanks
so good
Thank you. Made this kheer recipe in the instant pot for my husband’s birthday. It turned out delicious.
Happy to read that Kushi. Wishing your husband a very happy birthday. Thanks for sharing back
Swasthi,
Do you think I can use condensed milk or evaporated milk to cut down the cook time? I plan to make a large batch for diwali and looking for substitutes. TIA
Hi Maya,
Yes use 1 cup milk (240 ml) and cook the rice until soft. Later add 1.5 cups (12 oz) evaporated milk. Start with 1 cup evaporated milk and see how rich you want before adding the rest. Add the same amount of sugar or a little condensed milk to sweeten. This should take you only 20 to 25 mins. Hope you like it
This kheer is fantastic and turns out delicious. I made this for the third time this month and the only change is to use arborio rice because that’s what we use for the Italian risotto. The scent of cardamom is fabulous and we also love the raisins. Last evening we had some guests and they absolutely loved it. Thank you for the recipe and god bless!!!
Thank you for trying Laura. Yes you can use any kind of starchy rice.
Made this for a gathering with jasmine rice, everyone loved it. Very simple and easy recipe to follow
Thanks Mike
Hello,
If I make this in a regular pot (not instant pot), do I need to put the lid on when cooking the rice? And another question – from the moment it boils, how much time will it take for it to be soft and ready? Thanks!
Hello Michal,
You will cook it uncovered and it may take about 40 to 45 mins, depending on the kind of pot and stove you use. This is a traditional recipe so takes longer.
Thank you so much
For recipe
It make so tastey
Glad to know. Thanks for trying
Actually a lot of people say only basmati rice should be used to make kheer. But that’s not true. Any kind of new rice is alright and that actually makes the kheer thicker easily. My mom always added some grated nutmeg and that’s how I flavored mine. I know it is easy to make but I needed a written recipe to follow. Thank you and loving your blog.
This tastes exactly like my nani’s rice kheer. Thank you for sharing. I followed the recipe and it tastes delicious.
Thank you Swasthi for this amazing rice kheer recipe! It is my family’s favorite Indian dessert. Every time we visit an Indian restaurant we are so excited to try this. But only a few times we got to taste those rich and delicious flavors. You recipe is splendid and I think this is the best rice kheer. I don’t use any rose or saffron because cardamom is such a fantastic flavor to enjoy
Came out delicious. I had some khoya to use up so added that. Turned out great
Hi there,
I am looking forward to make this kheer. But will I be able to use up a 12 OZ can of evaporated milk for standard milk? Please help
Hi Ira,
Yes you can use. Cook the rice with 1 cup water till al dente and add a can of evaporated milk. Let simmer until mushy and add sugar. The cook time would change. Hope you enjoy it.