Kheer is a traditional Indian rice pudding made by slowly cooking rice in milk with sugar and cardamom. This homemade kheer recipe uses basmati rice for aroma, full-fat milk for a creamy texture, and optional saffron, nuts and rose water for extra fragrance.
If you want to know how to make kheer at home, the key is to simmer the milk gently, stir regularly and allow enough time for the rice to soften. The pudding thickens further as it cools, making it suitable for serving warm or chilled.
This rice kheer recipe is a practical choice for family meals, festivals and special occasions. You can also adjust the sweetness, leave out the saffron or change the nuts to suit your preferences.
Kheer is a popular Indian dessert traditionally prepared by cooking rice in milk with sugar. Cardamom adds fragrance, while nuts and saffron are common optional additions.
Rice kheer is made with whole rice grains. Phirni, another Indian milk-based dessert, is traditionally prepared with ground rice, which gives it a different texture. Although the desserts share some ingredients, they are not exactly the same.
Kheer is served across India in different forms. Some versions use rice, while others feature ingredients such as vermicelli, tapioca pearls or grated vegetables.
For the full quantities, follow the matching recipe card below.
Rinse the basmati rice several times until the water becomes clearer. Soak it in water for approximately 30 minutes, then drain.
Soaking helps the grains cook more evenly. Drain the rice well before adding it to the milk.
Pour the milk into a heavy-bottomed pan and heat over medium heat until it begins to simmer. Stir occasionally and watch the pan closely to prevent the milk from boiling over.
Once the milk is hot, reduce the heat before adding the rice.
Add the drained rice to the simmering milk. Cook over low to medium-low heat, stirring frequently and scraping the bottom and sides of the pan.
Continue until the rice is completely tender and the milk has reduced to a creamy consistency. This usually takes around 35–45 minutes, depending on the pan, heat and rice.
Avoid rushing this stage with high heat. Milk can scorch before the rice has finished cooking.
When the rice is soft, add the sugar and cardamom powder. Stir until the sugar dissolves.
Simmer for another few minutes, stirring regularly. Adding sugar after the rice has softened helps you judge the final consistency more easily.
If using saffron, soak a few strands in warm milk and stir the mixture into the kheer.
Add the chopped nuts and optional raisins. Simmer briefly to allow the flavours to combine.
Turn off the heat and add rose water, if desired. Stir gently.
The kheer may look slightly thinner while hot. It will thicken as it cools, so avoid reducing it too much before removing it from the heat.
Serve warm, or cool it safely and refrigerate it before serving chilled.
If your kheer turns out thinner than expected, a few adjustments can help.
Do not judge the final consistency while the kheer is boiling. A pudding that looks thick in the pan may become even firmer after refrigeration.
Watery kheer can result from too much milk, insufficient simmering or rice that has not released enough starch into the milk.
If the rice is still firm, continue cooking until it becomes tender. If the rice is fully cooked but the pudding remains thin, simmer it uncovered over low heat for a little longer, stirring frequently.
Remember that chilled kheer is usually thicker than freshly cooked kheer.
Milk can stick to the bottom of the pan when the heat is too high or it is not stirred often enough.
To reduce the risk:
If you notice a burnt smell, stop stirring the bottom immediately. Carefully transfer the unburnt kheer to a clean pan without scraping up the scorched layer.
Yes. Saffron is optional and is not necessary for a good rice kheer. Cardamom provides fragrance on its own, while chopped nuts can add texture.
You can also omit rose water if you prefer a simpler milk-and-cardamom flavour.
Yes. Basmati is a popular choice because of its aroma, but other regular white rice varieties can also work.
Different rice varieties release different amounts of starch and may produce slightly different textures. Check the rice regularly as it cooks and adjust the simmering time as needed.
Both kheer and phirni are Indian milk-based desserts, but their rice preparation differs.
If you prefer a dessert with visible soft rice grains, make kheer. If you prefer a more uniform texture, phirni may be a better choice.
Allow the kheer to cool briefly, then transfer it to a clean, covered container and refrigerate promptly. Do not leave it at room temperature for more than two hours.
For best quality, eat refrigerated leftovers within 3–4 days. Stir before serving, as the pudding may become thicker during storage.
If the kheer becomes too thick, mix in a small amount of milk until it reaches your preferred consistency. Reheat only the portion you intend to eat, and heat it thoroughly.
Discard kheer that has been left unrefrigerated for too long or shows signs of spoilage. Smell alone is not a reliable way to determine whether food is safe.
Kheer can be served on its own as a dessert or as part of a festive Indian meal. A small garnish of chopped pistachios, almonds or saffron adds colour without changing the basic recipe.
For more ideas from World Recipe Lab, explore our guides to authentic Pav Bhaji, Pani Puri and Indian street food.
Allow approximately 40–50 minutes of cooking time, depending on the rice, pan and heat. The rice should be completely tender before you finish cooking.
As kheer cools, the rice starch and milk proteins form a thicker pudding-like consistency. Refrigeration makes this change more noticeable.
Yes. Prepare it in advance, transfer it to a covered container and refrigerate promptly. It will become thicker as it chills, so you may need to stir in a little milk before serving.
Yes. Start with less sugar, taste after it dissolves and add more if needed. Keep in mind that reducing the sugar changes the sweetness, not the cooking method.
For consistently good homemade kheer, rinse and soak the rice, use a heavy-bottomed pan, cook over gentle heat and stir regularly. Wait until the rice is tender before adding the sugar, and remember that the pudding will thicken as it cools.
The result is a traditional Indian rice pudding with soft rice grains, fragrant cardamom and a creamy milk base. Adjust the optional garnishes and sweetness to make it your own.
- The rice should be fully tender before the kheer is finished.
- Cooking time varies with the pan, heat and rice variety.
- Kheer thickens as it cools. If it becomes too thick, stir in a little milk.
- Reduce or increase the sugar according to preference.
- Refrigerate leftovers promptly and consume within 3–4 days.
- Phirni is traditionally made with ground rice, whereas this recipe uses whole rice grains.