Description
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
