Kheer – Indian Rice Pudding

Kheer – Indian Rice Pudding – Traditional Recipe – Serves 4-6


¼ cup rice (preferably Basmati rice – don’t use the sticky rice)

2 teaspoon clarified butter – ghee (get in Indian grocery isle)

5 cup milk (preferably whole milk)

5 tablespoon sugar – adjust to taste

1 teaspoon of elaichi powder (cardamom powder) – Optional

2 tablespoon mix of sliced almond (or other dried fruits such as sliced walnuts, sliced cashewnuts, pistachios etc. of your choice) – Optional

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  1. Wash and soak rice in water – about ½ inch above rice- for 20 minutes. Drain the rice.
  2. Heat clarified butter in a non-stick sauce pan, once it melts add the rice and stir well to coat and cook for 2 minutes stirring continously.

TIP: Many recipes skip this step but it is very important as it gives the aroma to the rice and ultimately adds to the richness of the recipe

3. Add 5 cups of milk to the rice and bring the milk to a boil on medium heat. Turn to medium-low heat- cover and cook, stirring very frequently to avoid sticking to the bottom and over-cooking.

TIP: Do not let the milk burn or stick to the bottom of the pan otherwise the burnt smell of milk will spoil the entire batch.

4.  Cook until about 3/4 to 1 cup of milk is reduced. This should take about 15-20 minutes.

TIP: Depending on the actual heat supplied to the milk mixture and the type of grains the cooking time for rice may vary – anywhere between 17 to 40 minutes!

5.  Once the rice is completely cooked – soft and tender –  Add Sugar – start with 4 tablespoons and stir well. Cook for another 3-5 minutes on medium heat and then check the sweetness – if more sugar is required then add 1/2 tablespoon at a time. Stir very frequently.

6.  Add the cardamom powder and stir well.

7.  Garnish with the sliced almond mixture.

8.  Serve Warm in winter and Chilled in Summer!!!!!


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