Name: Creamy Kheer (Indian Rice Pudding) Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: ½ cup (100 grams) Basmati Rice; 5 cups (1.2 liters) Whole Milk (use coconut or almond milk for a dairy-free option); ½ tbsp Ghee (can substitute butter or vegan butter); 6 Cardamom Pods (split); ⅓ cup (70 grams) Granulated Sugar (start with ¼ cup then add more as desired); 7-8 strands Saffron; Pinch of Salt; 3 tbsp Pistachios (chopped); 2 tbsp Almonds (chopped)

Jump to Recipe

If you have a sweet tooth and love comforting desserts that feel like a warm hug, let me introduce you to the star of this recipe: Creamy Kheer (Indian Rice Pudding). This traditional Indian dessert is richly fragrant with cardamom and saffron, delivering velvety textures and a sweetness that’s just right. What makes this Creamy Kheer (Indian Rice Pudding) truly special is its simplicity—only a handful of wholesome ingredients come together to create a luscious treat that keeps everyone coming back for more.

Creamy Kheer (Indian Rice Pudding) Recipe - Recipe Image

Ingredients You’ll Need

This Creamy Kheer (Indian Rice Pudding) relies on ingredients that are simple yet essential to delivering its unique flavor, texture, and color. Each component plays its role in crafting that silky smooth pudding with just the right balance of aroma and sweetness.

½ cup/100 grams Basmati Rice: The long grains cook soft but retain slight texture, perfect for this pudding.
5 cups/1.2L Whole Milk: The creamy base; use coconut or almond milk for a dairy-free version.
½ tbsp Ghee: Adds a lovely nuttiness and richness—can substitute with butter or vegan butter.
6 Cardamom Pods (split): Infuse a fragrant, slightly citrusy essence key to Indian desserts.
⅓ cup/70 grams Granulated Sugar: Start with less, then adjust for your perfect sweetness.
7-8 strands Saffron: Brings a golden hue and subtle floral notes.
Pinch Salt: Enhances all the flavors, even in a sweet dish.
3 tbsp Pistachio (optional, for garnish): Adds crunch and a beautiful green pop.
2 tbsp Almonds (optional, for garnish): Provide extra texture and a toasty finish.

How to Make Creamy Kheer (Indian Rice Pudding)

Step 1: Prep Your Rice

Start by measuring out the basmati rice and giving it a good rinse in cool water. This washing step helps remove excess starch so the kheer doesn’t get gluey, resulting in those lovely individual soft grains we all adore.

Step 2: Toast Rice and Cardamom

Warm the ghee in a heavy-bottomed pan, then toss in the split cardamom pods and the drained rice. Toasting them together unlocks deep, nutty aromas—this step really sets the flavor foundation for your Creamy Kheer (Indian Rice Pudding).

Step 3: Add Milk and Simmer

Pour in the milk and bring it slowly to a boil while stirring frequently to avoid burning the bottom. Once boiling, lower the heat to a gentle simmer and let your pudding cook for 40 to 50 minutes, stirring occasionally. Patience pays off as the mixture thickens and the rice becomes tender and luscious.

Step 4: Optional Rice Texture Adjustment

If you prefer your Creamy Kheer (Indian Rice Pudding) with softer, shorter grains, gently whisk the kheer at this point while there’s still liquid present. This action breaks up the rice gently, giving the pudding a creamier, smoother mouthfeel.

Step 5: Sweeten and Flavor

Time to add sugar, saffron, and a pinch of salt. The saffron threads should bloom beautifully as you stir, filling the pudding with their luxurious color and floral fragrance. Cook for another 5 to 10 minutes until your kheer reaches the consistency you love.

Step 6: Fine Tune Your Pudding

Give your kheer a taste and adjust sweetness as needed. If it feels too thick, add a splash more milk. Remember that it thickens further when cooled, so keep that in mind before overcooking.

Step 7: Final Touch and Serve

Before serving, fish out the cardamom pods (no one wants to bite down on those). Sprinkle with chopped pistachios and almonds to add crunch and visual appeal. Enjoy this creamy delight warm or chilled—either way, it’s heavenly.

How to Serve Creamy Kheer (Indian Rice Pudding)

Garnishes

Nutty toppings like pistachios and almonds not only provide a delightful crunch but add an elegant touch to your Creamy Kheer (Indian Rice Pudding). You can also try slivered nuts or delicate rose petals for a festive look.

Side Dishes

This kheer shines on its own as a dessert, but if you’re serving an Indian meal, pairing it with mildly spiced foods like samosas or vegetable pakoras balances the flavors beautifully. It also works wonders after a rich curry or biryani, cleansing the palate with its silky sweetness.

Creative Ways to Present

For a stunning presentation, serve kheer in small glass bowls or mason jars layered with fresh fruit compotes or a drizzle of honey. A sprinkle of edible silver leaf makes it a showstopper at celebrations or festive occasions.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Creamy Kheer (Indian Rice Pudding) in an airtight container in the refrigerator for up to 3 days. It’s a delicious treat that actually tastes better after the flavors meld overnight, so you’re in for a pleasant surprise on the following day.

Freezing

While freezing kheer is possible, the texture might slightly change upon thawing as the rice grains can soften further. If you choose to freeze, portion it into airtight containers and consume within a month for best flavor.

Reheating

Gently warm your kheer on the stovetop over low heat, stirring frequently to prevent sticking. You can add a splash of milk if it’s too thick. This step brings back its creamy perfection without drying it out.

FAQs

Can I make Creamy Kheer (Indian Rice Pudding) with other rice varieties?

Basmati rice is preferred for its aroma and texture, but you can use other long-grain rice. Just keep an eye on cooking times as some varieties may soften faster or take longer to cook.

Is there a vegan version of this dish?

Absolutely! Swap whole milk with coconut or almond milk and use vegan butter in place of ghee. It still turns out richly creamy with a subtly different but delightful flavor.

Can I prepare Creamy Kheer (Indian Rice Pudding) in advance for a party?

Yes, it can be made a day ahead and refrigerated. Since it thickens as it rests, you might want to loosen it with a bit of milk before serving to restore that perfect creamy texture.

What if I don’t have saffron?

Saffron adds special aroma and color, but if unavailable, you can omit it or add a bit of turmeric for color, though the flavor will differ. You’ll still have a tasty kheer!

How sweet should Creamy Kheer (Indian Rice Pudding) be?

Sweetness is a personal thing. It’s best to add sugar gradually and taste as you go. The aim is a balanced creaminess that isn’t overpoweringly sweet but gently satisfies.

Final Thoughts

Creamy Kheer (Indian Rice Pudding) is a timeless dessert that brings warmth, comfort, and a touch of elegance to your table. Its rich flavors and simple ingredients make it a recipe worth keeping in your kitchen repertoire. Trust me, once you make it, it will quickly become your go-to treat for celebrations or whenever you want to indulge in something truly special. Give it a whirl—you won’t regret it!

Creamy Kheer (Indian Rice Pudding) Recipe

★★★★★

4.9 from 6 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Creamy Kheer recipe is a delightful Indian rice pudding made with fragrant basmati rice, rich whole milk, aromatic cardamom, and saffron, slowly cooked to creamy perfection. Garnished with crunchy pistachios and almonds, it offers a comforting dessert that can be enjoyed warm or chilled. The recipe also includes options for dairy-free adaptations and adjustments for sweetness and texture.

Ingredients

Scale

Main Ingredients

½ cup (100 grams) Basmati Rice
5 cups (1.2 liters) Whole Milk (use coconut or almond milk for a dairy-free option)
½ tbsp Ghee (can substitute butter or vegan butter)
6 Cardamom Pods (split)
⅓ cup (70 grams) Granulated Sugar (start with ¼ cup then add more as desired)
7–8 strands Saffron
Pinch of Salt

For Garnish (Optional)

3 tbsp Pistachios (chopped)
2 tbsp Almonds (chopped)

Instructions

Prepare the Rice: Measure ½ cup of basmati rice into a small bowl and rinse thoroughly under cold water until the water runs clear to remove excess starch. Drain the rice well using a fine mesh sieve to eliminate any remaining water.
Toast Rice and Cardamom: Heat ½ tablespoon ghee in a heavy-bottomed pan over low to medium heat. Once melted, add the split cardamom pods followed by the washed and drained rice. Stir frequently and toast for 1-2 minutes until fragrant but not browned.
Add Milk and Simmer: Pour 5 cups of whole milk into the pan with the rice and cardamom. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking, which should take about 5-7 minutes. Reduce the heat to low and let the kheer simmer for 40-50 minutes, stirring every few minutes until it thickens and the rice is tender.
Optional: Break up Rice Grains: If you prefer a creamier texture with shorter rice grains, gently whisk the kheer with a metal whisk while there is still some liquid, breaking the rice grains without mashing, once the rice is cooked through.
Add Sugar, Saffron, and Salt: Stir in ¼ cup sugar initially, the saffron strands, and a pinch of salt. Continue to cook on low heat for an additional 5-10 minutes until the kheer reaches your preferred consistency and sweetness.
Adjust Consistency and Sweetness: Taste the kheer and add more sugar if desired. For thinner kheer, add a splash more milk; cook longer if you want it thicker. Keep in mind the pudding will thicken slightly after cooling.
Finish and Serve: Remove the cardamom pods carefully to avoid biting into them. Garnish with chopped pistachios and almonds if using. Serve the kheer warm or chilled according to your preference for a delicious traditional Indian dessert experience.

Notes

For a dairy-free version, substitute whole milk with coconut milk or almond milk and use vegan butter or oil instead of ghee.
Be sure to stir frequently during cooking to prevent the milk from scorching on the bottom of the pan.
Adjust sugar quantities to suit your taste—starting with less allows you to sweeten gradually.
The saffron adds a delicate aroma and golden color; soak the strands in a tablespoon of warm milk beforehand to maximize flavor extraction.
Leftover kheer can be refrigerated for up to 3 days and tastes great chilled.
Garnishing with nuts adds texture and a nutty flavor but can be omitted for nut-free diets.
Use a heavy-bottomed pan to ensure even heating and prevent burning.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Simmering
Cuisine: Indian