Easy Kheer Recipe: Creamy Rice Pudding with Cardamom and Nuts

Kheer is the beloved South Asian rice pudding: rice slowly simmered in milk until thick and creamy, then perfumed with cardamom and saffron and topped with crunchy nuts. It is gentle, comforting, and made for celebrations like Eid.

This easy kheer recipe uses just a handful of ingredients and a little patience for a luxuriously creamy texture. It is a traditional creamy rice pudding with cardamom that is naturally halal-friendly and gluten-free.

Recipe at a Glance

Why You’ll Love This Kheer

• Creamy, comforting, and gently sweet
• Just a handful of simple ingredients
• Fragrant with cardamom and saffron
• Perfect for Eid, Diwali, and family gatherings
• Delicious served warm or chilled

Ingredients You’ll Need

• ½ cup basmati rice, rinsed and soaked for 30 minutes
• 4 cups whole milk
• ½ cup granulated sugar, or to taste
• 5 green cardamom pods, lightly crushed
• A generous pinch of saffron soaked in 2 tablespoons warm milk
• 1 tablespoon ghee or butter (optional)
• ¼ cup sliced almonds and pistachios, plus 2 tablespoons golden raisins (optional)
• A few drops of rose water or kewra water (optional)

How to Make Creamy Kheer

1. Drain the soaked rice and gently crush it with your hands or pulse it once or twice so some grains break, which helps thicken the kheer.
2. Heat the ghee in a heavy-bottomed pot over medium heat, add the rice, and saute for 1 to 2 minutes.
3. Pour in the milk, add the cardamom, and bring to a gentle boil, then reduce the heat to low.
4. Simmer for 35 to 40 minutes, stirring often and scraping the bottom, until the rice is very soft and the milk has thickened and reduced.
5. Stir in the sugar, saffron milk, nuts, and raisins and cook for 5 minutes more.
6. Add the rose water if using, cool slightly, and serve warm or chilled topped with extra nuts.

Tips for the Best Creamy Rice Pudding

• Use whole milk for the creamiest kheer.
• Stir often so the milk does not scorch at the bottom.
• Add the sugar at the end; sugar can slow down the cooking of rice.
• The kheer thickens as it cools, so stop cooking while it is slightly loose.
• Toast the nuts lightly for deeper flavor.

Variations to Try: Kheer Ideas

• Add a spoonful of sweetened condensed milk for extra richness.
• Use coconut milk for a dairy-free kheer.
• Top with dried rose petals and chopped pistachios.
• Make it in a pressure cooker to save time.

How to Store It

Refrigerate in an airtight container for up to 4 days; the kheer will thicken, so stir in a splash of milk when serving. It can be served chilled or gently reheated. Freezing is not recommended.

Frequently Asked Questions

How do you make kheer thicker?

Simmer it longer and stir often so the milk reduces. The kheer also thickens as it cools.

Can I use a different rice for kheer?

Basmati is traditional, but short-grain rice also works and creates a creamier texture.

Can I make kheer ahead of time?

Yes. It keeps in the fridge for 4 days and tastes excellent chilled.

Why did my kheer curdle?

Very high heat or acidic ingredients can curdle milk. Simmer gently and avoid boiling hard.

Easy Kheer (Rice Pudding)

Creamy rice pudding simmered in milk with cardamom and saffron and topped with nuts, a traditional South Asian dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 6

Course: Dessert

Cuisine: Indian

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup basmati rice soaked 30 minutes
• 4 cups whole milk
• ½ cup granulated sugar
• 5 green cardamom pods crushed
• 1 pinch saffron soaked in 2 tablespoons warm milk
• 1 tablespoon ghee
• ¼ cup sliced almonds and pistachios
• 2 tablespoons golden raisins
• 2 to 3 drops rose water

Equipment

• Heavy-bottomed pot
• Wooden spoon
• Fine-mesh strainer (for rinsing rice)
• Small bowl (for the saffron)

Method

 

1. Step 1: Drain and lightly crush the soaked rice.
2. Step 2: Saute the rice in the ghee for 1 to 2 minutes.
3. Step 3: Add the milk and cardamom and bring to a gentle boil, then reduce to low.
4. Step 4: Simmer for 35 to 40 minutes, stirring often, until thick.
5. Tip: Scrape the bottom to prevent scorching.
6. Step 5: Stir in the sugar, saffron milk, nuts, and raisins and cook 5 minutes.
7. Step 6: Add rose water and serve warm or chilled.

Notes

Calories are an estimate per serving.
The kheer thickens as it cools; add milk to loosen.