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+ servings
Rice Kheer dessert served in multiple small bowls
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5 from 2 votes

Rice Kheer - Rice Pudding

A one pot traditional South Asian dessert, made with rice, sugar and milk. Garnished with nuts and served cold.
Prep Time0 minutes
Cook Time50 minutes
Total Time50 minutes
Course: Dessert
Cuisine: pakistani, South Asian
Diet: Halal
Servings: 10 servings
Calories: 405kcal
Author: Wajiha

Equipment

  • 1 heavy bottom stainless steel pot Or use a flatpan beneath your existence normal bottom large saucepans
  • 1 hand whisk

Ingredients

  • 1 cup Basmati rice soaked in water for atleast 20 mins
  • 2 cup water
  • 1 Litre full fat milk
  • 2 cup white sugar or to taste
  • 1 can condensed milk 375 gm
  • 1 can evaporated milk (add more or less according to thickness preferred)

Garnish

  • 2 tbsp sliced or chopped pistachio and almonds or any nuts you like
  • rose buds or petals optional

Instructions

  • In the pot, add rice and water. Simmer at medium flame until all the water evaporates and rice doubles in size. Use a hand whisk to stir the rice
  • Add green cardamom and milk and let it simmer at low flame. Whisk with your hand whisk from time to time. This will take 20 mins
  • Add sugar and condensed milk and cook for another 20 mins. Whisk to make sure the rice grains don't stick to the bottom of the pan.
  • You will see the rice grains will have broken down into smaller bits and the rice and milk would now be in a pudding consistency. Turn off the flame and let the kheer cool down.
  • Now add evaporated milk. Add as much as you like for the consistency you prefer.

Notes

  • To substitute Sweetened Condensed Milk – Use a combo of more sugar and heavy cream instead.
  • To substitute Evaporated milk – I use evaporated milk to adjust the thickness and the sweetness of the kheer once it’s cooked while enhancing the flavor.  The following are great substitutes for evaporated milk:  a) Milk powder mixed with milk to make a thicker milk alternative. b) Regular milk mixed in with chunks of khoya, or Indian mithai like barfi, kalakand. c) Unwhipped Heavy cream
  • Use a tava or pan below the pot if you see your kheer is burning at the edges
  • Kheer which is near to completion, might splutter a little bit, just be mindful of that. 
  • You can adjust how much-evaporated milk you want to add depending on how thick you want your kheer to be. 

Nutrition

Serving: 1g | Calories: 405kcal | Carbohydrates: 85g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 131mg | Potassium: 431mg | Fiber: 0.2g | Sugar: 70g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 339mg | Iron: 0.3mg