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Kheer (rice pudding) recipe

Kheer (rice pudding) recipe

246 ratings

Kheer is creamy and unctuous Indian rice pudding flavoured with cardamom and peppered with pistachios and other delicious nuts and seeds. Made with basmati rice, whole milk and sweet condensed milk, it can be served hot or cold. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 481 calories / serving
  • Vegetarian


  • 2 pints whole milk, plus extra to serve (optional)
  • 40g caster sugar
  • 75g white basmati rice
  • 150g condensed milk
  • 5 green cardamom pods, seeds crushed
  • 50g mixed chopped nuts such as pistachios, cashews and toasted flaked almonds, to serve
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    9g 47%
  • Sugars

    43g 48%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 59.2g Protein 16.6g Fibre 1.6g


1. Bring the milk and sugar to a simmer in a large, heavy-bottomed saucepan or flameproof casserole dish. Rinse the rice under cold water, then stir into the milk. Simmer for 20-25 mins until the liquid has reduced by half and the rice is fully cooked. Stir the rice regularly and remove any skin forming during the cooking time.

2. When the rice has cooked, stir in the condensed milk and cardamom for 1 min. Serve warm or cold, with the nuts scattered over the top. The kheer thickens when cooled, so you can add a little extra milk, if you like, to loosen it up.

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