Sunday, 26 October 2014

Chawal Ki Kheer/ Rice Kheer/ Indian Rice pudding...sparkle and shine, forever!!

Chawal Ki Kheer/ Rice Kheer (Indian Rice pudding)and my Diwali posts end with this one!! None of that added condensed milk to hasten the processor using cooked ricethis is just the way mom makes it J

Chawal Ki Kheer/ Rice Kheer (Indian Rice pudding)


  • Whole/Full fat milk, 1.5 litre
  • Rice, ¼ cup (a smaller grain would do, I use Basmati)
  • Sugar, 4 – 5 tbsp or to taste
  • Green Cardamom, 4, bruised lightly to break open (or use cardamom powder, a little less than ½ tsp)
  • Kaju/Cashews, plain unsalted, 10-12, broken into 2- 3 pieces (optional)
  • Badaam/Almonds, 10-12, blanched, skin removed and sliced (optional)
  • Kishmish/Golden raisins, 10-12, washed and rinsed (optional)
  • Kesar/Saffron, 1 pinch (optional, refer to notes)


Wash the rice till the water runs clears and then soak in ample amount of water for 30 minutes. Drain the rice and keep aside.

Take a wide heavy bottom pan and on medium high heat bring the milk to boil.

Reduce the heat and add the rice and green cardamoms. (if using cardamom powder, add it towards the end with the raisins etc)

Let them simmer on low heat but keep stirring intermittently so that the milk and rice don’t stick to the bottom or the sides of the pan. Keep on scraping the sides of the dried up milk and mix it back into the milk. 

There is no smell or taste worse than that of burnt milk so please do remember to stir every couple of minutes.

In about 35-40 minutes the milk would have reduced and thickened and the rice would be almost done as well.

Add the sugar and cashews, almonds and raisins if using (you can easily skip all or any of these if you want, I don’t add raisins in mine since neither one of us likes them).

Once the sugar starts melting the milk would get a little thinner. So stir and let it cook for another 15-20 minutes or till it reaches your desired consistency.

Transfer to a serving dish and serve hot, warm or chilled and remember to sparkle and shine...always!! J


  • The kheer will continue to thicken as it cools/chills in the refrigerator. Keep that in mind if planning to serve chilled. If it has thickened too much for your liking, mix a little milk and stir well before serving.
  • I have not used saffron as I like the colour without it. If you want to add saffron, you can add it when you add sugar.
  • If using cardamoms pods, fish them out before transferring to the serving dish.

1 comment:

  1. I love kheer - you made beautiful photography of it...