Indian rice pudding — kheer — is patience rewarded: milk and converted rice simmered together with honey, cardamom, toasted almonds, and raisins until everything turns soft and fragrant. Fifty minutes, one pot, and the house smells like a cardamom shop.
There’s nothing quite like the comforting embrace of a warm, creamy dessert after a vibrant, spicy meal. This Indian Rice Pudding, known as Kheer, is the perfect sweet finale. Infused with the heavenly aroma of cardamom and a whisper of rosewater, its rich, velvety texture is pure bliss. While this recipe is wonderfully simple, it’s a labor of love that requires patient stirring. Think of it as a culinary meditation! Put on some music, catch up on a podcast, and get ready to create a dessert that’s worth every single stir.
Ingredients
• SERVES 6
• 5 cups / 1.2 L milk
• 1/4 cup / 50g (1.76 oz) white rice (preferably converted rice)
• 1/3 cup / 113g (4 oz) honey
• 1/4 cup / 30g (1.06 oz) chopped almonds, toasted
• 1/3 cup / 50g (1.76 oz) raisins
• 1/4 tsp / 1g (0.04 oz) ground cardamom
• 1/2 tsp / 2.5 ml rosewater (optional)
• Chopped almonds for garnish
Instructions
1. In a heavy-bottomed medium saucepan, bring the milk to a boil, stirring frequently to prevent a skin from forming. Reduce the heat to medium and let it cook at a lively simmer for 15 minutes, continuing to stir often.
2. Stir in the rice and cook for another 30 minutes over medium heat, or until the rice is completely soft. Stirring frequently is key here to prevent the pudding from sticking or boiling over. Skim off and discard any skin that forms.
3. Mix in the honey, toasted almonds, raisins, and ground cardamom. Continue to cook for 5 more minutes, until the pudding has thickened enough to lightly coat the back of a spoon. Remember, it will thicken considerably as it chills.
4. Remove the saucepan from the heat and stir in the optional rosewater. Pour the pudding into a large bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
5. Chill for at least 1 hour or up to 24 hours. To serve, spoon the chilled pudding into individual goblets or small bowls and garnish with extra chopped almonds.
Nutritional Information
• A Note on Rice
• The original recipe suggests converted rice, which is parboiled before its bran and germ are removed. This process cleverly pushes nutrients from the outer layers into the kernel, making it more nutritious than standard white rice while retaining a similar texture.
Pro Tips
• Use a heavy-bottomed pot and stir frequently, scraping the bottom and sides, to prevent the milk from scorching and the pudding from sticking.
• To prevent a skin from forming on the pudding as it cools, press a piece of plastic wrap directly onto the surface before refrigerating.
• Feel free to customize! Swap almonds for pistachios or cashews, or use golden raisins or chopped dates instead of regular raisins.
• For a deeper, nuttier flavor, toast the dry rice in a little ghee or butter for a minute before adding the milk.
FAQ
Q: Can I make this Indian rice pudding vegan
A: Yes, this kheer recipe is easily made vegan. Substitute the dairy milk with a full-fat plant-based milk like oat, cashew, or coconut milk for a similarly creamy result. Instead of honey, use an equal amount of maple syrup or agave nectar.
Q: What is the best rice for vegetarian kheer
A: While the recipe suggests converted rice, traditional long-grain Basmati rice is excellent for its authentic aroma. For an extra creamy, thick pudding, you can also use a short-grain white rice like Arborio. Avoid brown rice as it won’t create the classic soft texture.
Q: How do I store leftover rice pudding
A: Store any leftover kheer in an airtight container in the refrigerator for up to 4 days. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding before chilling. It can be enjoyed cold straight from the fridge.
Q: Is this recipe gluten-free
A: Yes, this Indian rice pudding recipe is naturally gluten-free as all the ingredients—rice, milk, honey, nuts, and spices—do not contain gluten. It’s a wonderful dessert option for those with gluten sensitivities.
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Indian Rice Pudding (Kheer)
Ingredients
Method
- In a heavy-bottomed medium saucepan, bring the milk to a boil, stirring frequently to prevent a skin from forming.
- Reduce the heat to medium and let it cook at a lively simmer for 15 minutes, continuing to stir often.
- Stir in the rice and cook for another 30 minutes over medium heat, or until the rice is completely soft.
- Stirring frequently is key here to prevent the pudding from sticking or boiling over. Skim off and discard any skin that forms.
- Mix in the honey, toasted almonds, raisins, and ground cardamom.
- Continue to cook for 5 more minutes, until the pudding has thickened enough to lightly coat the back of a spoon. Remember, it will thicken considerably as it chills.
- Remove the saucepan from the heat and stir in the optional rosewater.
- Pour the pudding into a large bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
- Chill for at least 1 hour or up to 24 hours. To serve, spoon the chilled pudding into individual goblets or small bowls and garnish with extra chopped almonds.
