Kheer is the milk pudding of Indian celebrations and festivals, made by simmering rice slowly in milk until it turns creamy. Few ingredients are needed, so the cooking method matters more than anything else.
Why this recipe works
- Soaked, lightly crushed rice softens quickly and releases starch, thickening the milk without any cornflour.
- Slow simmering and reducing the milk concentrates the milk sugars, so less added sugar is needed.
- Adding the sugar after the rice is soft keeps the grains tender instead of chewy.
Method
Wash the rice in several changes of water, then soak it in fresh water for 30 minutes. Drain well and crush the grains lightly with your fingers or a rolling pin to break some of them.
Tip: Broken grains release starch, which is what makes a kheer creamy.
Rinse a heavy-bottomed pan with cold water and leave it wet. Pour in the milk and bring it to a boil over medium heat, stirring now and then, then reduce to a gentle simmer.
Add the drained rice and simmer on low heat for 30 to 35 minutes, stirring every few minutes and scraping the base, until the grains are completely soft and break easily when pressed between two fingers.
Keep simmering for 5 to 10 minutes more, until the milk has thickened and reduced to roughly two thirds of its volume and coats the back of a spoon.
Stir in the sugar and cook on low for 5 minutes, until dissolved. Keep the heat gentle, as a hard boil at this stage will catch on the base of the pan.
Turn off the heat, stir in the cardamom and half the nuts, and leave to stand for 10 minutes. The kheer will thicken a little more as it cools.
Serve warm, or chill for 2 hours, topped with the remaining almonds and pistachios.
Swaps & substitutions
- Sugar → Jaggery (60 g): Add it after turning off the heat and cooling for 5 minutes, since hot jaggery can curdle milk. The kheer will taste of caramel and look brownish.
- Whole milk → 750 ml whole milk plus 250 ml evaporated milk: Cuts the cooking time to about 25 minutes. Evaporated milk is concentrated but unsweetened, so keep the sugar.
- Basmati rice → Broken basmati or short-grain rice: It breaks down faster and gives a creamier, thicker kheer. Check at 20 minutes.
- Almonds and pistachios → Toasted pumpkin seeds or omit: For a nut-free kheer; cardamom carries the flavour.
Storage & reheating
Cool quickly in a shallow container and refrigerate within 1 hour. Keeps 3 days in the fridge. It thickens as it chills; loosen with a splash of milk. Serve cold, or warm gently over low heat, stirring, until hot. Don't leave kheer out at room temperature for more than 1 hour.
Frequently asked questions
How much rice do I need for 1 litre of milk?
About 50 g of basmati (a quarter cup) for 1 litre of milk. More rice makes a thick, stodgy kheer, less makes a runny one.
Why does my kheer taste or look scorched?
Milk solids catch on the base of the pan. Use a heavy-bottomed pan, rinse it with cold water before adding the milk, keep the heat low, and scrape the bottom as you stir.
Can I make kheer without soaking the rice?
Yes, but it takes about 15 minutes longer to soften the grains, and the texture is less creamy. Soaking for 30 minutes shortens the cooking time.
Will the milk curdle when I add sugar?
Plain sugar does not curdle milk. Curdling comes from acid, such as lemon or sour fruit, or from very hot jaggery. Add flavourings like saffron or cardamom, and avoid acidic additions.
Is kheer served hot or cold?
Both are common. Warm kheer is softer and looser; chilled kheer is thicker. Traditionally it is served at celebrations and festivals, as well as after meals.
Nutrition
| Calories | 300 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 42 g |
| Fat | 11 g |
| Fibre | 1 g |
| Sodium | 110 mg |
More in Punjabi Recipes and Indian Dessert Recipes. Learn the technique: Indian Spices: A Practical Guide, The Indian Pantry: 25 Essentials.
