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Rice Kheer

Ready in 40 mins

Recipe by Mamtha Sunil Kumar 

Rice Kheer (Rice custard) is a sweet desert made out of rice and condensed milk. This is an excellent desert after a heavy lunch and is one of the easiest Indian deserts to make. Think of it as a rich rice pudding - Indian style!

Preparation Time

15 Minutes

Cooking Time

25 Minutes

Ingredients for Rice Kheer

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.

Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

8 oz basmati (long grain) bice
1 teaspoon ghee (clarified butter or drawn butter)
12 cashew nuts
15 raisins
1¾ pints milk
7 fl oz water
3 small cardamom
4 oz caster sugar (superfine sugar)
3 tablespoons condensed milk

How to Cook Rice Kheer

  1. Wash the rice in cold water and leave to soak. Place the ghee in a frying pan over a medium heat, and fry the cashews & raisins until golden brown. Set aside
  2. Pour the milk and water in a deep pan and bring it to a gentle boil. Drain the water from the rice and, once the milk is boiling, add the rice to the pan. Stir and cover the pan with a lid then reduce to a low heat so that the milk is just simmering. Allow the rice to cook for 5-10 minutes.
  3. Meanwhile, grind the cardamom and then add the cardamom powder to the rice. Add the roasted cashew nuts and raisins and stir well. Cover the pan and continue to simmer, stirring regularly. Check the rice at regular intervals until it is well cooked and soft. Remove the lid and add the caster sugar. Stir well and keep stirring to let the milk thicken. Once you feel the kheer has got the consistency of a thick curd (yoghurt) remove from the heat and add 3 tablespoons of condensed milk.
  4. Either set aside, allow to cool, refrigerate and serve it as custard or serve it hot from the pan.
MAMTHA SUNIL KUMAR'S HOT TIP:
Add condensed milk only after you remove the pan from the heat. The condensed milk will lose its flavour if allowed to cook.