Kheer (Indian Rice Pudding) Recipe

Indian Rice Pudding (Kheer)

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Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 4 to 6 servings
Nutrition Facts (per serving)
730 Calories
22g Fat
121g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 730
% Daily Value*
Total Fat 22g 29%
Saturated Fat 7g 34%
Cholesterol 34mg 11%
Sodium 143mg 6%
Total Carbohydrate 121g 44%
Dietary Fiber 5g 17%
Protein 17g
Calcium 407mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy rice pudding is delicately flavored with cardamom and full of nuts. It's a great dessert for any time of the year. In south and east India versions of it are made for certain festivals. In the South, kheer is called payasam and in the east, it is known as payesh.


  • 2 liters full-cream milk
  • 1 can/400 grams sweetened condensed milk
  • 1 tsp. cardamom powder
  • 1 cup of sugar
  • 1 cup Basmati rice
  • 50 grams almonds blanched and slivered
  • 50 grams raisins
  • A few strands of saffron
  • Optional: rose petals to garnish

Steps to Make It

  1. Wash the rice well and soak for half an hour in enough water to cover it fully.

  2. Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.

  3. Add the almonds, raisins, and cardamom and cook for 5 more minutes.

  4. Turn off the cooktop and add the saffron. Stir well.

  5. Allow the kheer to cool, then chill.

  6. Serve cold garnished with rose petals.