Kheer recipe | How to make rice kheer

By swasthi , on June 16, 2020, 49 Comments, Jump to Recipe

Kheer recipe – 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.

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?

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.

Step-by-step photos

Stovetop rice kheer

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.

heat milk in a heavy bottom pot or kadai

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.

Can I use jaggery to make kheer recipe?

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 it 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 it 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.

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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