|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 1g||4%|
|Total Sugars 57g|
|Vitamin C 1mg||7%|
|*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.|
Kheer, an Indian rice pudding, is sweet, creamy, and rich, and preparation is a breeze with just a few basic pantry ingredients you likely have on hand. It's a comforting dessert and a perfect ending to an authentic Indian meal. This version is delicately flavored with cardamom and saffron, and slivered almonds and raisins add to the flavor and texture. Fresh or dried rose petals are a lovely addition if you have them, as they add a pop of color and floral notes to the dish. If you don't have rose petals, garnish the pudding with some chopped toasted almonds.
Kheer is a traditional Indian sweet pudding, usually made with rice, milk, sugar, flavorings, and other add-ins, such as dried fruit, nuts, and coconut. Kheer is usually flavored with cardamom and often includes rose water, saffron, or nutmeg.
In the south and east of India, versions of rice kheer are commonly served at festivals and celebrations. In the south, a dish similar to kheer is called payasam, and in the east, it is known as payesh. The word kheer comes from the Sanskrit word for milk, kshira (क्षीर).
Kheer can be enjoyed as a dessert with lunch or dinner or as a breakfast dish. It is typically served cold, warm, or at room temperature. If the kheer is too thick, stir in some milk to thin it.
Serve the kheer in small bowls and garnish it with fresh or dried rose petals, chopped toasted almonds, or dried fruit.
"This rice kheer was easy to make with ingredients I already had on hand, and it was perfectly flavored and delicious. Rice kheer is the ideal way to end an authentic Indian food meal, and it's versatile enough to enjoy hot or cold. I loved it!" —Diana Rattray
1 cup basmati rice
2 litres (68 ounces) whole milk
400 grams (1 can) sweetened condensed milk
1 cup granulated sugar
1/2 cup blanched, slivered almonds
1/2 cup raisins
1 teaspoon cardamom
A few strands saffron
Culinary grade rose petals, optional, for garnish
Steps to Make It
Wash the rice well, cover it with water, and soak for 30 minutes.
Put the milk, sweetened condensed milk, and sugar in a large deep, heavy-duty saucepan and bring to a boil over high heat. Add the rice and bring to a simmer over low heat. Cook, stirring occasionally, until the milk thickens and reduces by half. This will take about 1 hour to 1 1/2 hours.
Add the almonds, raisins, and cardamom. Cook for 5 minutes more.
Remove from the heat and add the saffron. Stir well.
Serve the rice kheer warm, at room temperature, or cold. Garnish with rose petals, if desired.
If serving cold, let the kheer cool to room temperature before refrigerating to chill.
- Replace the slivered almonds with chopped pistachios, cashews, or toasted coconut.
- Add a cinnamon stick to the milk mixture when you add the rice.
- Add 1/2 to 1 teaspoon of rose water along with the saffron.
How to Store Rice Kheer
- Refrigerate leftover rice kheer in an airtight container within 2 hours and eat it within 4 days.
- Reheat kheer on the stovetop in a saucepan over low heat, or in the microwave. To reheat kheer in the microwave, put it in a microwave-safe bowl and cover it with a dampened paper towel. Microwave on high for 60 seconds. Stir the pudding and continue to microwave until hot, about 60 seconds longer.
- To freeze kheer, transfer it to a freezer-safe container. Label the container with the name and date and freeze it for up to 3 months. Defrost kheer in the refrigerator overnight.