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Kheer (rice pudding) recipe

249 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

Ingredients

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
2020kj
481kcal 24%
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

Method

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.

See more Indian recipes