Kheer (Rice pudding)

    35 min

    This is a very flavourful Indian-style rice pudding. It's the best rice pudding I've ever had, and very easy to make!

    248 people made this

    Serves: 4 

    • 1 (400ml) tin coconut milk
    • 475ml full fat milk
    • 3 tablespoons sugar
    • 100g basmati rice
    • 50g sultanas
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon rose water (optional)
    • 30g flaked almonds, toasted
    • 30g chopped pistachio nuts

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Put the coconut milk, milk and sugar in a large saucepan and bring to the boil. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is cooked, about 20 minutes.
    2. Stir in the sultanas, cardamom and rose water, and cook for a few more minutes. Spoon into serving bowls, and garnish with almonds and pistachios.

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    Reviews in English (151)


    Altered ingredient amounts. I didn't have any ground cardamom, so used two cardamom pods from the start and fished them out at the end. I also cooked the raisins with the rice from the start, to soften them a little. Incidentally, I think this would be just as nice with the raisins omitted altogether. This recipe and its author are directly lifted from the US Allrecipes site. I used 400ml each whole milk and (low fat) coconut milk, and simmered for 30-40 minutes, as was suggested there.  -  24 Sep 2010


    I took this recipe from the US version of allrecipes, so used their quantities in cups (all identical it seems, except the whole milk amount was doubled). Delicious! I served it cold, after an Indian dinner. A lovely, subtle combination of flavours; really tasty.  -  24 Sep 2010


    The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over.  -  08 Apr 2008  (Review from Allrecipes US | Canada)