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Rice Kheer
Rice Kheer, an Indian version of rice pudding, is a creamy and mildly sweet dish prepared by slowly cooking white rice with milk, sugar, and some nuts and raisins. It is seasoned with green cardamom powder for added flavors. The kheer is cooked in a heavy bottomed pan on medium to low heat, or in a slow cooker, for several hours. Milk, rice, and nuts, when cooked together slowly, creates a creamy texture and rich flavors.

Rice Kheer is a very popular sweet dish in India and is served as a dessert or part of a meal. It is also made on special occasions and festivals, as an offering to God.

Using a slow cooker, as recommended in this recipe, requires less attention throughout the cooking process.

Happy Cooking!
Serves 8 to 10
Whole Milk
3 cups (8 oz cup)
Evaporated Milk
12 ounces
1/4 cup (8 oz cup), blanched, peeled, and sliced
Cardamom Powder or crushed seeds
1/2 teaspoon
White Basmati Rice
1/4 cup (cup size 8 oz)
4-5 tablespoons
1 tablespoon
1/4 cup (8 oz cup), shelled and finely sliced
Step 1
Rinse the rice 3 to 4 times and then soak in water for about 20 minutes, until the rice grains are so soft that you can break the grains with your fingers. After about 20 minutes, drain the water and break the grains coarsely.

Note - In this recipe, Rice Kheer is cooked in a slow cooker.
Step 2
In a slow cooker, pour the whole milk and evaporated milk, and add the coarsely broken rice. Let the ingredients cook on high setting for 3 hours. Stir the ingredients every hour to make sure that the rice grains do not clump.

Note - You can replace 12 ounces of evaporated milk with 1 and a 1/2 cups of whole milk. The evaporated milk adds a pale color and extra creamy texture to the kheer. If you replace evaporated milk with whole milk, you'll need to cook the kheer for a longer time.
Step 3
After 3 hours, bring the slow cooker to low setting, and add the sugar, almonds, raisins, and cardamom powder. Almonds and raisins add sweet and nutty taste to the kheer. You can also add a variety of nuts, such as roasted cashews or pecans. Mix the ingredients well, and let them cook for 2 hours on low setting.

  • If you have replaced the evaporated milk with whole milk, cook the kheer on low setting for another 1 hour to thicken the extra whole milk to a creamy texture.

  • When you cook milk on low temperature, it will form a thin creamy layer on top. Stir the kheer every hour to mix the cream on top with the rest of the ingredients.
Step 4
At the end of 5 to 6 hours, the kheer will be thick and creamy. If you want to make it thicker, cook it for some more time on low setting. Or, if you want it to be less thick than it turned out, add some warm whole milk and mix well. Also, check for sweetness, and add more sugar if needed.

Serve the Rice Kheer hot or chilled. Cool it down to room temperature before refrigerating if you decide to serve it chilled.

You can garnish your kheer with some sliced pistachios before serving. Green pistachios look beautiful on pale white Rice Kheer.

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