IndianDesserts and bakingMeatless
Kheer
A gently simmered Indian rice pudding scented with cardamom and topped with pistachios.
- Total
- 1 h 15 min
- Serves
- 6
- Level
- Easy
By Pip @flour.power 路 Cookt Kitchen 路 21 October 2026
Ingredients
Quantities for 6. Tick things off as you go.
Method
Rinse and soak
Rinse the rice under cold water until the water runs mostly clear. Soak for 15 minutes, then drain.
Warm the milk
In a heavy-based saucepan, bring the milk to a gentle simmer over medium heat, about 8 minutes, stirring often.
Simmer the rice
Stir in the drained rice. Cook over low heat for 40 to 45 minutes, stirring and scraping the base every few minutes, until the rice is very soft and the milk has thickened.
Sweeten and flavour
Stir in the sugar and ground cardamom over low heat for 3 minutes, until the sugar dissolves and the pudding is creamy.
Add the raisins
Stir in the raisins, then take the pan off the heat and leave the kheer for 5 minutes.
Serve
Spoon into bowls and scatter over the pistachios. Loosen with a splash of milk if you prefer it softer.
Tips
- Stir and scrape the base every few minutes as the rice simmers.
- Keep the milk at a gentle simmer rather than letting it boil hard.
- The kheer thickens as it cools, so adjust the consistency with a splash of milk before serving.
Swaps
- Use chopped almonds in place of the pistachios.
- Use sultanas instead of raisins.
Storing
Refrigerate leftovers in a covered container for up to 3 days; reheat gently, stirring in a splash of milk to loosen.
Nutrition per serving
250 kcal 路 protein 8 g 路 carbs 40 g 路 fat 7 g 路 fibre 1 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains tree nuts, milk. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
