Rice Pudding or Chawal ki Kheer is one of my all-time favorite desserts. It instantly brings to mind the lavish dinner parties at home, where it was always the highlight of the dessert table. The creamy sweetness of slow-thickened milk and tender rice, paired with the crunch of almonds and the juicy pop of raisins, makes this dessert truly irresistible.
While many traditional versions use whole milk or even condensed milk for extra richness, I prefer using 2% milk. It keeps the dessert lighter while still delivering a creamy texture, with just enough sugar to strike the perfect balance.
This recipe relies on slow cooking rather than shortcuts. As the milk reduces, it naturally thickens and develops a deeper flavor, while the rice softens and blends into the pudding. Scraping the milk solids back into the pot is key—this is what gives kheer its signature richness and texture.
Yield & Scaling
This recipe makes about 8 servings (½ cup each), perfect for sharing.
For a larger batch, use this simple ratio: 1 cup basmati rice : 1 cup sugar : 1 gallon milk, which yields about 16 servings (8 cups).
For best results, basmati rice is strongly recommended, though other long-grain rice can work.
Serving Suggestions
Serve chilled, garnished with slivered almonds and a few saffron strands. It can also be enjoyed warm if you prefer a more comforting, freshly made dessert.
Rice Pudding
Ingredients
- 1/2 cup Basmati Rice
- 1/2 cup Sugar
- 1/2 gallon 2% Fat Milk or whole milk to make it richer
- 1/4 cup Almonds or use store-bought slivered almond.
- 1/4 cup Raisins
- 4 Green Cardamoms
- Saffron strands optional
Method
- Wash until the water is mostly clear to remove excess starch – pour some water into the bowl, stir the rice with your fingers and then drain the water and repeat until it is (almost) clear.
- Soak the rice for about 30 minutes and drain the water.
- Soak the almonds in a bowl of water and microwave for about 2 minutes,
- Let it cool and then peel the almonds and cut them evenly into slivers.
- Crush the cardamom in a mortar so that the seeds are crushed into a coarse powder. Remove the cardamom skins since you won't be adding them to the pudding.
- Bring the milk to a boil on medium-high heat in a heavy-bottomed pot to prevent it from scorching.1/2 gallon 2% Fat Milk
- Reduce the heat and add the drained rice.1/2 cup Basmati Rice
- Cook on medium heat for about 45 minutes and then reduce the heat to low. Stir the milk occasionally every 5 minutes or so increasing the frequency as time elapses and the volume of the milk gradually reduces.
- Scrape any milk solids from the side of the pot back into the milk. The milk will start to thicken and you will notice that as the volume reduces it starts to bubble more, that's when we reduce the heat to low.
- Add sugar, almond slivers (reserve some for the garnish), cardamom powder and saffron strands. Soak saffron in warm water or milk 10-20 min before adding to unlock its color and flavor.1/2 cup Sugar, 1/4 cup Almonds, 4 Green Cardamoms, Saffron strands
- Continue stirring until the milk has reduced to about half the original volume in about 15 minutes. The pudding (kheer) is ready when the rice and milk don’t separate when scooped.
- Turn off the heat and mix in the raisins.1/4 cup Raisins
- Chill for a few hours before serving for the best flavor and texture and serve garnished with almond slivers.
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