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Rice Kheer

Rice Kheer is an Indian Rice Pudding that is slowly cooked with rice, milk, sugar, nuts, and aromatic spices. It's perfect for Diwali.
5 from 1 vote
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course Dessert
Cuisine Indian
Diet Vegetarian, Gluten-Free, Vegan option
Servings: 5 servings
Calories: 247kcal
Author: Nisha

Ingredients

Instructions

  • Rinse and soak the rice for 10 minutes.
  • Heat up a heavy bottom pan on medium-high heat, add milk. I recommend whole milk, however you can also use reduced-fat 2% milk - it's still excellent.
  • Add the rinsed and drained rice to the milk.
  • Stir often to prevent the milk and rice from sticking to the bottom of the pan.
  • Ten minutes later, you will notice the milk starting to boil over, at this time reduce heat to low-medium heat.
  • Keep stirring for a few minutes.
  • Now add the sugar. I added 4 tbsp which is perfect for me, you can add 3 tbsp for slightly less sugar.
  • Immediately after, add the chopped almonds and cashews.
  • Followed by cardamom powder.
  • Stir well and often to prevent the milk and rice from sticking to the bottom of the pan.
  • Once you notice the rice and milk together (there should be less milk), you are close.
  • The consistency is very slightly runny. Lower heat all the way, and cook the milk down slightly if you wish, just a few more minutes.
  • Eventually you'll have this consistency. Notice - there are no long grains of rice.
  • This is what you want, rice pudding consistency. Turn off the stove. The rice pudding will thicken up more as it sits. If you wish for a slightly runny consistency, add a little more milk.

Nutrition

Calories: 247kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 326mg | Fiber: 1g | Sugar: 20g | Vitamin A: 316IU | Calcium: 235mg | Iron: 1mg
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