Go Back
Indian Rice Pudding

Indian Rice Pudding - Grandma's Tasty Recipes

I remember the first time I tasted Indian rice pudding at a bustling local Indian restaurant. The waiter set down the small bowl, and I could see the glimmer of saffron threads and golden raisins peeking through the creamy puddle. 
As I took my first bite, it was like being wrapped up in a cozy blanket on a chilly day—warm, sweet, and utterly comforting. It's moments like these that remind me of the power of food to evoke emotions and create lasting memories.
Indian rice pudding, commonly known as kheer, is not just a dessert; it holds a special place in celebrations and family gatherings. Below, join me on a journey to explore this delightful dish, its flavors, ingredients, and how you too can recreate this treat at home.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Rest Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 5
Course: Appetizer
Cuisine: Indian
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 liter full-fat milk
  • 1/4 cup basmati rice or increase to 1/3 cup for a creamier kheer
  • 1 teaspoon ghee clarified butter
  • 3-4 green cardamom pods, lightly crushed
  • 4-5 tablespoons sugar, sweeten to taste
  • 3 tablespoons chopped nuts
  • 1 1/2 tablespoons teaspoons rose water
  • 1 tablespoon golden raisins
  • Pinch of saffron

Method
 

Step 1: Prepare the Rice
  1. Start by rinsing the basmati rice under cold water until the water runs clear. This will help remove excess starch and prevent the pudding from becoming gummy. Let the rice soak in water for about 30 minutes; this helps in softening it for cooking.
Step 2: Cook the Milk
  1. In a heavy-bottomed pot, pour in the full-fat milk. Bring it to a gentle simmer over medium heat. Stir occasionally to prevent it from sticking to the bottom. As it heats, this is how the aroma starts to fill your kitchen, heightening the anticipation for the final dish.
Step 3: Add the Rice
  1. Once the milk begins to froth, add the soaked and drained rice. Lower the heat to a simmer, stirring frequently. The rice should cook for about 20-30 minutes, allowing it to soften and absorb the milk. If it gets too thick, feel free to add a splash more milk.
Step 4: Flavor It Up
  1. After the rice is fully cooked, stir in the sugar, crushed cardamom pods, and ghee. Allow everything to blend for another 5-10 minutes.
    The sugar should dissolve completely, giving a sweet flavor to the mixture. Make sure to taste and adjust the sweetness according to your preference.
Step 5: Final Touches
  1. Now, it’s time for the goodies! Stir in the rose water, fragrant saffron, chopped nuts, and golden raisins. Mix well. Allow the pudding to simmer for an additional 5 minutes. It should be creamy and fragrant at this stage. Remove it from heat.
Step 6: Serve It Right
  1. Kheer can be enjoyed warm right after cooking or chilled in the refrigerator. Top it with a sprinkling of extra nuts or a drizzle of rose water for garnish before serving. Serving it in small bowls adds a touch of elegance!

Notes

  • Use High-Quality Milk: Full-fat milk makes a significant difference. It enhances creaminess and gives that indulgent texture.
  • Don’t Rush the Cooking: Simmer the milk gently. Patience is vital; it allows flavors to develop.
  • Adjust Sweetness: Start with a smaller amount of sugar. You can always add more at the end if needed.
  • Experiment with Flavors: While cardamom and saffron are traditional, feel free to explore other flavors like cinnamon or even a splash of vanilla extract.
  • Chill Before Serving: If you prefer kheer cold, refrigerate it for at least two hours. The flavors will meld beautifully as it cools.