Kheer Recipe (Rice Kheer)
The only ultimate rice kheer recipe you will ever need! Make this Indian rice pudding in a regular pot or instant pot, it turns out super delicious, creamy and aromatic. This makes a great dessert for any occasion. Serve warm or chilled.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 4 cups (1 liter) whole milk/ full fat (for instant pot 2½ cups milk) (refer notes)
- ¼ cup water (prevents burning)
- ¼ cup (50 grams) rice (basmati or any rice, or use ⅓ cup to cut down the cook time)
- 4 to 6 tablespoons (50 to 65 grams) organic sugar (4 tbsps for moderate sweetness)
- ½ teaspoon cardamom powder (or about 2 to 3 pods powdered)
- ¼ cup unsalted nuts - cashews, pistachios - roughly chopped or use silvered almonds
- 2 tablespoons sweet raisins (optional)
Optional
- 1 tablespoon ghee optional to fry nuts & raisins
- 1 pinch saffron or 1 tsp edible rose water or few drops of kewra water
How to make the recipe
How to Make Kheer
- Wash rice a few times & drain completely.
- Pour water and milk to a heavy bottom pot or Dutch oven. Bring it to a boil on a medium heat and stir in the rice.
- Continue to cook on a medium to low heat, until the rice is soft, completely cooked and lightly mushy. It takes about 25 to 30 mins. During this step, keep stirring every 3 minutes to prevent the milk getting scorched at the bottom.
- Stir in the sugar and continue to cook until it turns thicker but is yet of flowy consistency. It takes about 10 mins. (Note: becomes thicker upon cooling down)
- Taste test, if you want add more sugar & simmer for another 5 mins (if you add more). Stir in cardamom powder, saffron (optional) rose water and chopped nuts.
- Optional: If you prefer ghee in your rice kheer, heat ghee in a small pan and fry the nuts until light golden. Stir in the raisins & fry until plump. Pour that over the kheer.
Instant pot Rice Kheer
- Press the saute button. Optional – add ghee to the inner pot of the Instant pot. Fry the cashews until light golden. Add raisins and fry for 30 seconds. Remove to a plate.
- Pour water (to avoid burn) and milk. Stir in rice and sugar. Secure the lid of the instant pot. Position the steam release handle to sealing. Press the porridge button.
- Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
- When the float valve drops, open the lid and stir in cardamom powder & rose water.
- Rice kheer will be runny at this stage. For a thicker consistency cook on saute mode for a few mins until thick. It will thicken further after cooling.
- Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.
NUTRITION (estimation only)
Calories: 307kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 420mg | Fiber: 1g | Sugar: 29g | Vitamin A: 410IU | Vitamin C: 0.4mg | Calcium: 300mg | Iron: 0.6mg
