Name: Classic Rice Kheer Recipe: Creamy, Aromatic Indian Rice Pudding
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Ingredients: 2 ltr Milk (full-fat milk recommended for creaminess); 1/2 cup Basmati Rice (rinse thoroughly before using); 1 cup Sugar (adjust to your sweetness preference, granulated); 1/2 cup Almonds (sliced or slivered); 1/2 cup Cashews (sliced or whole); 3 Cardamom Pods (lightly crushed, green); 2 tbsp Rose Water; 100 grams Mawa (dried milk solids; can be substituted with ricotta cheese, khoya)

Classic Rice Kheer Recipe: Creamy, Aromatic Indian Rice Pudding

3 hours 30 minutes

1022 reads

4.60 from 5 votes

Desserts

About Classic Rice Kheer Recipe: Creamy, Aromatic Indian Rice Pudding

This Classic Rice Kheer recipe is a cherished family dessert, lovingly passed down through generations. A creamy blend of milk, rice, and sugar is enriched with crunchy almonds and cashews, creating a delightful treat perfect for festivals and celebrations.

Each spoonful evokes warm memories of family gatherings, making it more than just a dessert – it's a taste of tradition and togetherness. Perfectly sweet and fragrant, this rice kheer recipe is sure to become a new favorite.

This recipe is easily adaptable to your tastes; feel free to adjust the sweetness or add other spices to personalize it. It's a comforting and delicious way to share a piece of your heritage with loved ones.

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Recipe Time & More

Prep1

Cook2 30

Total3 30

Calories614 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy Sweet

Ingredients

For the Rice Pudding

▢ 2 ltr Milk full-fat milk recommended for creaminess
▢ 1/2 cup Basmati Rice rinse thoroughly before using
▢ 1 cup Sugar adjust to your sweetness preference, granulated
▢ 1/2 cup Almonds sliced or slivered
▢ 1/2 cup Cashews sliced or whole
▢ 3 Cardamom Pods lightly crushed, green
▢ 2 tbsp Rose Water
▢ 100 grams Mawa dried milk solids; can be substituted with ricotta cheese, khoya

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Instructions

Prepare the Rice

Wash 1/2 cup basmati rice thoroughly and cook until tender but not mushy. Let it cool completely. Once cool, blend the cooked rice into a smooth paste using a blender.

Cook the Milk

In a heavy-bottomed pot or pan, bring 2 liters of full-fat milk to a boil over medium heat. Reduce heat to low and add 3 lightly crushed green cardamom pods. Stir occasionally to prevent sticking.

Combine and Simmer

Slowly whisk in the rice paste and continue to stir frequently to prevent lumps and scorching. Simmer gently until the mixture thickens considerably (about 30-40 minutes).

Add Sweetness and Nuts

Stir in 1 cup of granulated sugar. Once the sugar dissolves, add the sliced almonds and cashews. Stir well to combine.

Finishing Touches

Stir in 100 grams of mawa (khoya) until it melts smoothly into the kheer. Remove from heat, and stir in 2 tablespoons of rose water.

Serve and Enjoy

Let the kheer cool completely before serving chilled. Garnish with additional sliced almonds and cashews, if desired.

Recipe Notes

Expert Tips for the Perfect Rice Kheer

For extra creaminess, use full-fat milk and simmer gently for a longer time.
If you don't have mawa (khoya), you can substitute it with 100g of ricotta cheese, adding it at the end and mixing thoroughly.
Adjust the amount of sugar based on your preference. Taste the kheer before adding all the sugar to avoid making it too sweet.
For a richer flavor, toast the almonds and cashews lightly in a dry pan before adding them to the kheer.