Rice Kheer Recipe (Chawal Ki Kheer)

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Rice kheer is one of the easiest traditional Indian desserts you can make! Rich, creamy pudding-like texture and flavored with cardamom and saffron. A dangerously addictive treat you’ll want to make it again an again!


This kheer recipe is very easy to make and required very few ingredients . All of the ingredients will be available in your pantry very easily. You can’t go wrong with this recipe, unlike other Indian sweets which call for one string sugar syrup.

What Is Rice Kheer?

Kheer is an Indian rice pudding where basmati rice is cooked in milk and sugar. It is flavored with cardamom, saffron and garnished with nuts. In Hindi, it is called chawal ki kheer. Every region has its own version of making it. Today’s kheer recipe is North Indian style.

There is another little similar dessert called phirni. The ingredients are same, but in phirni a coarse rice paste is cooked in milk vs rice grains.


Three Methods Of Making Rice Kheer:

Traditional method: Here rice is cooked in milk. So every grain will absorb the milk and becomes rich and fluffy. It gives the best creamy texture to the kheer. So I personally prefer this method.

Instant version: Kheer made with condensed milk and cooked rice. It gets ready in less time. If I am short on time or have leftover cooked rice than I go for this method.

Instant pot kheer: made in the electric pressure cooker.

How To Make Rice Kheer Recipe?

1) Wash the rice under running cold water till water runs clear. Soak them in enough water for 20-30 minutes.

2) After soaking time, discard the water.


3) Take milk in a heavy bottom pan. Turn the heat on medium
4) Let the milk come to a boil.


5) Once it starts boiling, add rice.

6) Stir well and let it simmer on low-medium heat 20-25 minutes. Or till the rice is tender and cooked. Do stir every five minutes and make sure that rice or milk is not sticking to the pan.


7) Check by pinching the rice grain, it will mash very easily.

8) When you take a spoonful of it and pour it back, rice and milk stay separate.


9) Now add sugar.

10) and cardamom powder. Stir it well.


11) Also, add saffron strands.

12) and chopped cashews, almonds, and raisins.


13) Mix well. It becomes thin as the sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.

14) How to check the right consistency of kheer: take ladleful of kheer and pour it back. rice and milk should fall together in the same flow. They should not be separated like earlier. Once you get this consistency then turn off the stove.


For the variation, you can try adding a teaspoon of rose water or kewra water once it is ready. It will give a really good flavor.

You can serve it warm. Or let it cool down completely and then chill in the fridge. many preferred chilled kheer. Keep in mind that it will get thick as it cools down. So if planning to serve this chilled then reduce the simmering time after adding sugar and keep little on the thinner side.

Serving suggestion: 
Serve it as a dessert along with your meal or after the meal. It can be served warm with pooris.

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