Creamy Rice Kheer Recipe: A Traditional Dessert for Every Occasion

The Queen of Indian Desserts

If there is one dessert that defines celebration in India, it is Rice Kheer. From weddings to festivals, or simply as a comforting end to a Sunday meal, a bowl of thick, creamy Kheer is pure emotion.

At Neera Food Lab, we cherish traditions. This particular recipe is special because it is perfect for beginners—whether you are a student cooking away from home or a new bride making her “Pheli Rasoi” (first kitchen ritual). We use Full-Fat Milk for creaminess and a special step of roasting the rice in Ghee, which adds a nutty aroma you won’t find in standard recipes.

Why You Will Love This Recipe

• The “Ghee-Roast” Flavor: Unlike recipes that add raw rice directly to milk, we lightly roast the soaked rice in ghee. This prevents the rice from becoming sticky and adds a subtle, rich aroma.
• No Condensed Milk Needed: This is the authentic method. We slow-cook the milk to reduce it naturally, giving it a caramelized, creamy texture without using artificial thickeners or milkmaid.
• Perfect Texture: By cooking on a low flame, the rice grains become incredibly soft and blend seamlessly with the thickened milk (Rabdi texture).

Secrets to the Perfect Kheer

1. Full-Fat Milk is Mandatory: Do not use toned or skimmed milk. The richness of Kheer comes from the fat content in the milk.
2. Soak the Rice: Soaking the rice for 20 minutes ensures it cooks faster and blooms perfectly.
3. Sugar at the End: This is the most important tip. Never add sugar while the rice is cooking. Sugar hinders the cooking process of rice grains. Always add it once the rice is completely soft and the milk has thickened.
4. Stir, Stir, Stir: Milk tends to stick to the bottom of the pan. Keep scraping the sides (the Malai) and mixing it back into the Kheer for that rich texture.

Traditional Rice Kheer (Creamy Indian Rice Pudding)

Recipe by Neera SharmaCourse: DessertCuisine: Indian

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

280

kcal

A rich and creamy Indian rice pudding made by slow-cooking rice in full-fat milk, flavored with saffron, cardamom, and roasted dry fruits. Perfect for festivals and special occasions.

Ingredients

• Ingredients

• 1 Litre Full-Fat Milk

• 1/4 cup Rice (Basmati or short-grain), washed & soaked for 20 mins

• 1/2 cup Sugar (adjust to taste)

• 6–7 strands Saffron (Kesar)

• 1/2 tbsp Cardamom Powder (Elaichi)

• 1 tbsp Ghee (divided usage)

• Mixed Dry Fruits (Almonds, Cashews, Pistachios) – chopped

Directions

• Prep the Rice: Wash the rice thoroughly and soak it in water for 20 minutes. Drain the water after soaking.
• Roast the Rice: Heat 1/2 tbsp ghee in a pan. Add the soaked, drained rice and roast lightly on low flame for about 1 minute. This adds a nutty flavor. Remove and keep aside.
• Roast Dry Fruits: In the same pan, add the remaining 1/2 tbsp ghee. Roast the chopped dry fruits until they turn golden and crunchy. Keep aside.
• Boil Milk: In a heavy-bottomed Kadhai (wok), pour the milk. Bring it to a first boil on medium heat.
• Simmer & Cook: Once the milk boils, lower the flame. Add the roasted rice and saffron strands. Cook on a low flame for 15–20 minutes.
• Stir: Stir occasionally to prevent the milk from burning at the bottom. Cook until the rice grains are completely soft and the milk has thickened to a creamy consistency.
• Sweeten: Now, add the sugar, roasted dry fruits, and cardamom powder.
• Final Touch: Mix well and cook for another 2–3 minutes to let the sugar dissolve completely. Switch off the flame.
• Serve: Serve hot or chill in the refrigerator for a cold dessert.

Recipe Video

Notes

• Serving: You can serve Kheer piping hot during winters, or chilled in clay pots (Matkas) during summers.
• Storage: Kheer thickens as it cools. If you store it in the fridge (lasts 2-3 days), you might need to add a splash of warm milk to adjust the consistency before serving again.