Kheer is a traditional Indian dessert made by slowly cooking rice with milk and coconut milk until it becomes creamy and rich. Infused with aromatic cardamom, sweet raisins, and a touch of rose water, this comforting pudding is finished with crunchy toasted almonds and pistachios. It can be served warm or chilled, making it a versatile dessert enjoyed during celebrations, family gatherings, or simply as a sweet treat after dinner.
Why You’ll Love This Recipe
This kheer recipe is simple to prepare yet incredibly flavorful. The combination of coconut milk and regular milk creates a luxuriously creamy texture that perfectly complements the tender basmati rice. Cardamom and rose water add a delicate floral aroma, giving the dessert its signature taste.
Another reason to love this recipe is its versatility. Kheer can be served warm for a comforting dessert or chilled for a refreshing treat. The toasted nuts provide a delightful crunch that balances the smooth pudding.
It is also a wonderful make-ahead dessert. As it rests, the flavors deepen and the texture becomes even more satisfying. With just a few ingredients and straightforward steps, this recipe brings the authentic taste of a beloved Indian dessert right to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups coconut milk
2 cups whole milk
3 tablespoons white sugar
1/2 cup basmati rice
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachios
Directions
In a large saucepan, combine the coconut milk, whole milk, and sugar. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally so the sugar dissolves completely.
Add the basmati rice to the saucepan. Reduce the heat to low and allow the mixture to simmer gently. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Continue cooking for about 20 minutes, or until the rice becomes tender and the mixture thickens into a creamy pudding consistency.
Stir in the raisins, ground cardamom, and rose water if using. Let the pudding cook for another 2 to 3 minutes so the flavors blend together.
Remove the saucepan from the heat and ladle the kheer into serving bowls.
Garnish each bowl with toasted sliced almonds and chopped pistachios before serving.
Saffron Kheer
Add a small pinch of saffron strands soaked in warm milk for a luxurious flavor and golden color.
Extra Creamy Kheer
Replace one cup of milk with heavy cream to make the pudding richer and thicker.
Condensed Milk Version
Substitute part of the sugar with 1/4 cup sweetened condensed milk for deeper sweetness and creaminess.
Nut-Free Version
Skip the almonds and pistachios if you prefer a smooth pudding or need a nut-free dessert.
Spiced Kheer
Add a pinch of cinnamon or nutmeg along with the cardamom for additional warmth and aroma.
Storage/Reheating
Refrigeration
Store leftover kheer in an airtight container in the refrigerator for up to 3 days. The pudding may thicken as it cools.
Reheating
To reheat, place the kheer in a saucepan over low heat and add a splash of milk to loosen the texture. Stir gently until warmed through.
Serving Cold
Kheer can also be enjoyed straight from the refrigerator. If it becomes too thick, stir in a little cold milk before serving.
FAQs
What is kheer made of?
Kheer is traditionally made with rice, milk, sugar, and aromatic spices like cardamom. Nuts and dried fruits are often added for flavor and texture.
Can I use a different type of rice?
Yes, although basmati rice is preferred for its aroma and texture, you can use other varieties such as jasmine or regular long-grain rice.
Is rose water necessary?
No, rose water is optional. It adds a floral note, but the pudding will still taste delicious without it.
Can I make kheer dairy-free?
Yes. Replace the regular milk with additional coconut milk or another plant-based milk such as almond or oat milk.
Why is my kheer too thick?
Kheer naturally thickens as it cools. Simply stir in a little milk to reach your desired consistency.
Can I make kheer ahead of time?
Yes. Kheer stores well in the refrigerator and often tastes even better the next day as the flavors develop.
Can I serve kheer cold?
Yes, kheer is commonly served chilled as well as warm, depending on personal preference.
How do I prevent the rice from sticking to the pan?
Stir the mixture occasionally while it cooks and keep the heat low to avoid sticking or burning.
Can I add other nuts?
Absolutely. Cashews, walnuts, or even toasted coconut flakes can be used as additional toppings.
How do I know when the kheer is ready?
The rice should be soft and the mixture should have a creamy consistency that is slightly fluid rather than extremely thick.
Conclusion
Kheer is a timeless dessert that combines simple ingredients with fragrant spices to create a comforting and elegant dish. Its creamy texture, gentle sweetness, and crunchy nut topping make it a dessert that feels both traditional and special. Whether served warm after a meal or chilled as a refreshing treat, this easy kheer recipe is sure to become a favorite in your dessert collection.
Kheer is a traditional Indian rice pudding made by slowly simmering basmati rice with milk and coconut milk until creamy. Flavored with cardamom, raisins, and optional rose water, and topped with toasted almonds and pistachios, this comforting dessert can be served warm or chilled.
Ingredients
2 cups coconut milk
2 cups whole milk
3 tablespoons white sugar
1/2 cup basmati rice
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachios
Instructions
In a large saucepan combine coconut milk, whole milk, and sugar.
Place over medium heat and bring to a gentle boil while stirring occasionally.
Add the basmati rice and reduce the heat to low.
Simmer gently for about 20 minutes, stirring occasionally so the rice does not stick.
Continue cooking until the rice becomes tender and the mixture thickens into a creamy pudding.
Stir in raisins, ground cardamom, and rose water if using.
Cook for another 2–3 minutes so the flavors combine.
Remove from heat and spoon the kheer into serving bowls.
Top with toasted almonds and chopped pistachios before serving.
Notes
Add a pinch of saffron soaked in warm milk for a traditional saffron kheer variation.
Replace part of the milk with heavy cream for an extra rich pudding.
Use sweetened condensed milk to enhance sweetness and creaminess.
Kheer thickens as it cools; stir in a splash of milk if needed.
Store leftovers in the refrigerator for up to 3 days.
