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aerial shot of rice kheer in a black kadhai
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5 from 3 votes

Rice Kheer Recipe

I am sharing with a tried and tested rice kheer recipe of my family. Learn how to make the best chawal ki kheer in a few simple steps.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 250kcal
Author: Hina Gujral

Equipment

  • Heavy Bottom Kadhai

Ingredients

  • 2 tablespoon ghee
  • ¼ Cup white rice (short to medium size)
  • 1 litre full fat milk
  • 1 teaspoon green cardamom powder
  • ½ Cup white granulated sugar or to taste
  • ¼ Cup pistachio and almonds, sliced

Instructions

  • To prepare the rice kheer, rinse the rice with water 2 - 3 times or till the water runs clear. Soak the rice in enough water for 20 minutes.
  • After 20 minutes, drain all the water from the soaked rice. Transfer rice to a colander to drain all the water.
  • Heat 1 tablespoon of ghee in a heavy bottom kadhai or casserole. Add rice, saute for 3 - 5 minutes, or till the grains of rice turn translucent.
  • Add milk, cardamom powder, stir to avoid any lump formation and let it come to a boil. Reduce the heat to low, and let the milk simmer. Keep on stirring the rice at regular intervals.
  • The whole process of slow cooking the rice in the milk takes about 30 - 40 minutes on a low flame. Continuously stir the kheer while it is simmering to avoid sticking it to the bottom of the pan. Also, scrape the sides of the pan and add this layer of cream into the kheer.
  • Once the rice is cooked and the kheer is thickened, that is the signal it is ready. Add sugar, mix, and allow the kheer to simmer for 5 minutes to dissolve the sugar.
  • Meanwhile, heat the remaining ghee in a small pan. Once hot, fry the sliced pistachio, almonds, raisins, chironji for 1 minute or till slightly brown. Pour this over the prepared rice kheer.
  • Serve Rice Kheer warm or chilled garnished with saffron and dry fruits.

Notes

  • The best rice for kheer is medium grain, uncooked white rice. Do not use pre-cooked or instant rice for making kheer. 
  • You can make rice kheer in a slow cooker as well. 
  • The rice kheer firm up as it cools. Hence, do not make it too thick otherwise after cooling down it will become like a semi-solid pudding. 
  • Adding saffron to the rice kheer is optional. You can add it for sweet aroma and beautiful colour.
 

Nutrition

Calories: 250kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 99mg | Fiber: 1g | Sugar: 26g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg