Rice Kheerखीर

Name: Rice Kheer
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Uttar Pradesh
Ingredients: 1/4 cup basmati rice (chawal), rinsed and soaked 30 min; 1 litre full-fat whole milk; 1/4 cup, or to taste sugar (chini); 6 pods green cardamom (elaichi), freshly crushed; a generous pinch saffron strands (kesar); 2 tbsp raw cashews (kaju), roughly chopped; 2 tbsp golden raisins (kishmish); 1 tsp ghee; 2 tbsp blanched almonds (badam), slivered, to garnish

⏱ Prep 35m🍳 Cook 45m🍽 Serves 4🌿 Vegetarian

Video: HomeCookingShow (YouTube)

Rice kheer is India's most beloved festival dessert — a slow-cooked pudding of rice, full-fat milk and sugar perfumed with cardamom and saffron. The magic is patience: the milk is simmered for a long time until it thickens naturally and the rice almost dissolves into silky sweetness. Every region has its version; this is the classic Uttar Pradesh style, served at every puja, Eid and family celebration.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪basmati rice (chawal), rinsed and soaked 30 min1/4 cup
▪full-fat whole milk1 litre
▪sugar (chini)1/4 cup, or to taste
▪green cardamom (elaichi), freshly crushed6 pods
▪saffron strands (kesar)a generous pinch
▪raw cashews (kaju), roughly chopped2 tbsp
▪golden raisins (kishmish)2 tbsp
▪ghee1 tsp
▪blanched almonds (badam), slivered, to garnish2 tbsp

🌍 Cooking abroad? Substitutions

Full-fat whole milk is essential for the creamy texture. Outside India, use the full-fat variety — reduced-fat milk produces a thin, watery result that never thickens properly.
Saffron can be expensive abroad — a tiny pinch of Spanish saffron threads works beautifully. You can also omit it entirely; the cardamom carries the flavour.
Basmati rice gives the best aroma but any short or medium-grain rice works. Avoid par-boiled rice — it does not break down and thicken the milk the same way.

Method

1Bloom saffron: warm 2 tbsp milk in a small bowl, add the saffron strands and set aside.
2Bring the full litre of milk to a boil in a heavy-bottomed pot over medium heat, stirring constantly to prevent scorching on the base.
3Drain the soaked rice and add it to the boiling milk. Reduce heat to low-medium. Cook, stirring frequently, for 30–40 minutes until the rice is completely soft and the milk has thickened noticeably.
4Meanwhile, heat ghee in a small pan and lightly fry the cashews and raisins until golden and plump. Set aside.
5Once the kheer has thickened, stir in sugar, the saffron-milk, and crushed cardamom. Simmer another 5 minutes, stirring continuously — it will thicken further as it cools.
6Remove from heat. Stir in the fried cashews and raisins, reserving some for the top.
7Garnish with slivered almonds and the reserved dry fruits. Serve warm or refrigerate and serve chilled.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.