Kheer recipe with stovetop & Instant pot options – Rice kheer is a one pot traditional Indian sweet dessert made for festivals & celebrations. Chawal ki kheer or rice kheer is a traditional rice pudding made for most occasions in Indian homes. Kheer and payasam are the terms used interchangeably and both are derived from the sanskrit terms “ksheer” & “payasa” both meaning milk. Rice kheer is made with full fat milk, rice, sugar and cardamom powder.
Though there are many kinds of kheer, the one made with rice is most common one. This is similar to the rice payasam made with jaggery in the south.
We make kheer at home during festive occasions. Most times with jaggery and sometimes with sugar.
To make rice kheer, many people prefer basmati rice since it makes the dish very flavorful. The rich, creamy and delicious taste comes from simmering the milk on a low heat for some time.
If you are new to Indian cuisine, these FAQ may help you.
What is kheer?
Kheer is a traditional Indian dessert made using milk, rice and a sweetener. Instead of rice it can also be made with other ingredients like vermicelli, sago and even with carrots. But rice kheer is the traditional one.
How to make kheer?
Kheer is made by simmering rice in full fat milk until it is cooked. Then it is sweetened and flavored with cardamom powder. It is garnished with nuts and raisins.
Which rice is used to make kheer?
Most commonly basmati rice is used to make kheer as it lends a fragrant & delicious aroma. However in different regions of India, different kinds of rice are used which are grown locally.
So feel free to use any normal rice if you do not have basmati rice.
Can I use jaggery to make kheer?
Yes kheer can be made with jaggery. There are 2 ways to add jaggery. The first method is to bring down the temperature of the kheer first and then add the powdered jaggery.
The second method is to make a jaggery syrup first, filter to remove impurities and then cool it down completely. Just stir it to the cooked milk & rice
Kheer in Instant pot vs regular pot
Making kheer in a regular pot does take some time & it needs continuous stirring to prevent the milk from getting scorched at the bottom.
But making kheer in Instant pot is a breeze as all you need to do is just dump the ingredients in the pot & press the button.
I have been making kheer more often ever since I started to use instant pot. All I do is just put the ingredients & turn on the porridge button.
The color of the instant pot kheer would be slightly golden due to the caramelization of sugar and it is just normal.
I have also made it a couple of times with jaggery. Once the rice and milk are cooked, cook on a saute mode until it reaches the desired consistency. Then stir in the grated jaggery. Do not cook further as jaggery curdles the milk.
More kheer recipes
Vermicelli kheer
Badam kheer
Sheer khurma
Sabudana kheer
Moong dal kheer
Rice kheer recipe
Kheer recipe (stovetop & Instant pot)
Ingredients (1 cup = 240ml )
Ingredients for kheer
- 4 cups milk (for instant pot 2½ cups milk) (refer notes)
- ¼ cup water (avoids burning)
- ¼ cup rice (basmati or any rice)
- 6 to 8 tablespoons organic sugar (6 tbsps for moderate sweetness)
- ½ teaspoon cardamom powder or elaichi (about 2 to 3 pods)
- 10 cashews or blanched almonds chopped
- 10 pistachios chopped (optional)
- 2 tablespoon sweet raisins (optional)
optional
- 1 tablespoon ghee optional for frying nuts
- 1 pinch saffron or 1 tsp edible rose water
How to make the recipe
Preparation for kheer recipe
- Wash rice a few times & drain completely.Â
- Chop the nuts & set aside.Â
How to make rice kheer
- Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
- Then pour milk & bring to a boil.Â
- Keep stirring the milk often to prevent the fats getting stuck to the bottom.
- Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
- Keep stirring often to prevent the milk getting scorched at the bottom.
- Stir in the sugar and continue to cook until the rice kheer turns thick.
- Keep stirring often in between to prevent burning.
- Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.Â
- Turn off when the rice kheer reaches a desired consistency, slightly runny.
- Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
- Optional – Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.Â
- Then add raisins and stir until they turn plump. Remove them and set aside.
Instant pot kheer
- Press the saute button.
- Optional – add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
- Pour ¼ cup water to avoid burning and then pour milk.
- Then add rice & sugar to the inner pot of Instant pot.
- Mix all of them together. Secure the lid of the instant pot.
- Position the steam release handle to sealing. Next press the porridge button.
- Set the timer to 10 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 add cardamom powder & rose water. Stir well.Â
- Rice kheer will be runny at this stage. It will thicken after cooling.
- For a thicker consistency you can also cook on saute mode for a few mins until thick.
- Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.
Video
Video of rice kheer recipe
NUTRITION
Notes
- Nuts: Some people prefer to blanch the nuts & use. You can just skip frying the nuts & blanch them instead. Here is how to do it the blanching.
Bring 1 cup water to a boil. Then add nuts and soak for about 10 mins. Peel off the skin and pat dry. Chop them as desired. Alternately, you can just use some dry roasted cashews. - 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.
- Adding a bit of ghee first to the instant pot prevents the milk from getting scorched.
Video of kheer on stove top
Preparation for rice kheer recipe
1. Keep your ingredients ready. We will need about 4 cups or 1 liter of full fat milk. 1/3 to ½ cup of sugar, ¼ tsp cardamom powder, ¼ cup basmathi rice, you can also use any other rice. Nuts as desired. You can also use sweet raisins.
2. Wash and soak rice for about 30 mins. This helps to cook the rice quickly. Drain and set aside.
3. While the rice soaks, you can blanch the nuts in hot water and peel off the skin. Chop them and set aside. OR Alternately, you can just use some roasted cashews and skip blanching nuts.
How to make kheer
4. Pour 1/4 cup water or grease a heavy bottom pot. This helps the kheer from getting scorched at the bottom. Then add milk and bring it to a boil on a medium flame.
5. When it turns hot or comes to a boil. Add drained rice.
6. Keep stirring often to prevent burning. Keep the flame on low to medium.
7. Cook until rice is soft and slightly mushy. You can mash it with a spoon and check.
8. Add Sugar. You can add more or less to suit your taste.
9. Lower the flame and cook until the kheer thickens. You will have to scrape the sides and stir often.
10. Add nuts and cardamom powder. Stir and cook for 5 mins. If adding raisins just do it towards the end. Do not cook after adding them.
11. When it reaches a thick but of runny consistency switch off the stove. It thickens upon cooling down.
Garnish rice kheer with nuts before serving.
Anil Philip says
1/4 cup of rice only? That will be only 1/2 cup of cooked rice.
Are you serious? 🙂
swasthi says
Hi Anil,
Yes it is only 1/4 cup rice with 4 cups of milk. Once cooked the entire kheer will be around 4 cups.
Maria says
I followed your instructions and made it at home. It was very delicious and easy to cook. Thanks for your recipe. I love Indian traditional food.
Cora says
Delicious and easy. Thank you so much for the recipe.
swasthi says
Hi Cora,
You are welcome. Glad you liked it!
Amit Kumar says
Can I use normal sugar instead of Organic Sugar
swasthi says
Yes you can use
Laya says
Tried the kheer and turned out yummy. This is the first time I tried a recipe from your site and everyone at home loved it. Thank you.
swasthi says
Thanks Laya,
Glad you all loved the kheer.
Belinda says
Hi!
This is the first time I tried a recipe from your blog. This rice kheer is amazing. We had rice kheer a couple of times in an Indian restaurant. My family of 6 wished to have it last night. It was delish! I am very much in love with your blog & excited to try your other wonderful recipes. I have also subscribed to your newsletter. Thank you!
Cheers!
Belinda
swasthi says
Hi Belinda,
Happy to know you love the blog! Thank you! Glad your kheer turned out delicious. Hope you enjoy the other recipes too. Thank you so much!
🙂
Niya says
We bought a new Insta pot and wished to make a dessert. This kheer turned out great. However my kheer was golden in color. Did I do something wrong? But the taste was fantastic. Is it the milk or anything else? I am new to cooking. Please help me understand.
swasthi says
Hi Niya,
I am very sorry. I just forgot to reply you. Glad you liked the kheer. It is normal for the kheer to turn golden or even light brown when made in IP. When the milk is cooked in instant pot the color changes. I also tried it several times by adding sugar later after the pressure releases but it was almost the same. But infact adding the sugar along with milk and rice makes the kheer more delicious. So you can just ignore the color. Thanks for the comment.
Niya says
No problem at all Swasthi. Thank you. I wanted to make sure I haven’t done anything wrong. Can you please direct me to a chicken curry recipe in IP?
swasthi says
Hi Niya,
You are welcome. I haven’t posted a IP chicken curry yet. I will be doing it soon.
Thank you!
Lesle says
Hi
Can I substitute half of the milk with water or use Low fat milk. I cannot have so much milk in my kheer. I am on Low fat diet
swasthi says
Hi Lesle,
Kheer made with low fat milk or substitutions does not taste creamy and authentic. It depends on how you like your kheer to taste. Yes but the quantity and fats in the milk affect the taste. I would say make the recipe as is but serve smaller portions. Hope this helps.
🙂
chethana raveesh says
coconut milk or dairy milk plzz tell me
swasthi says
Hi Chethana,
you can use any. I used dairy milk.
Amanda says
This was my first time making kheer from scratch, and my family loved it! Thank you! I made it in the instant pot and was a little worried as when it came out, the consistency was pretty thin. But after simmering for about 10 mins it was pretty much perfect. I love the taste, and will never use the instant packets again!
swasthi says
Hi Amanda,
You are welcome. Glad to know your kheer turned out good. This can be made with just 2 cups milk in the instant pot. I always feel the taste of kheer enhances when it is simmered further for a few minutes. As the milk thicken the taste of kheer is better. I will put a note in the recipe card. Thanks for the comment.
🙂
Arielle says
I made a few adjustments to mine. I made mine dairy-free (a mix of almond and coconut milk/cream), didn’t put in the nuts or raisins (my mom can’t have any right now) and added 1 tablespoon of rose water to the cardamom. It was absolutely delicious! It took me back to my childhood where I had Kheer several times a month at the local Indian restaurant. Thank you so much for sharing this recipe!
swasthi says
Hi Arielle,
You are welcome. So glad to know your kheer turned out good. Yes rose water adds more flavors to the rice kheer. Thanks much for rating the recipe.
🙂
Charu lata gupta says
Thnks for the recipe…good one
swasthi says
Welcome Charu lata
Shane says
I made the rice kheer in instant pot. Absolutely fantastic! Will be making it again so convenient to make for breakfast as i put the timer.
swasthi says
Hi Shane,
Thank you so much for the comment. Glad you liked it.
Juana says
I love your recipe,I make it a lot but it’s never enough,if I want to do 1/2 cup of rice instead of 1/4, should I use double the milk as well?
swasthi says
Hi Juana
Thank you so much. Yes you should double the milk as well
Yasmin Ali says
This kheer is the best I’ve ever had! Even better than the ones I’ve had from Indian restaurants! Thank you so much for sharing your recipe!
swasthi says
Welcome Yasmin,
Glad to know the kheer turned out good. Thanks for the comment.
🙂
Kalyani Singh says
Thnks NYC recipe of kheer my food pregention in your class room searching in recipe
Kalyani Singh says
I Really like the presentation of all your videos
swasthi says
Welcome Kalyani
Thanks for the compliment
neha ray says
Thank you Swathi for this yummy recipe.
I really like the presentation of all your videos.
cheers,neha
swasthi says
Welcome Neha
Glad to know you liked the recipe and videos.
Thanks for writing
🙂
vidya says
Love this kheer recipe. Looking so sweet dish.
swasthi says
Thanks Vidya