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Rice Kheer

Slow-cooked rice pudding scented with cardamom.

50 min4 serveseasy

Rice Kheer is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 50 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 50 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are rice, milk and sugar. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: basmati and long-grain rice are usually interchangeable here.

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Nutrition · per serving

280

kcal

8g

Protein

42g

Carbs

9g

Fat

vegdessert

Ingredients

  • rice0.25 cup
  • milk1 L
  • sugar0.5 cup
  • cardamom4 pods
  • pistachio2 tbsp

Method

  1. 1
    Step 1 ~13 min

    Bring milk to a boil with crushed cardamom.

  2. 2
    Step 2 ~13 min

    Add rinsed rice; simmer 30 min, stirring often.

  3. 3
    Step 3 ~13 min

    Stir in sugar; cook 5 more min.

  4. 4
    Step 4 ~13 min

    Cool slightly; top with pistachios.

Per-step times are approximate and based on the total cook time of 50 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Rice Kheer take to cook?
From prep to plate, Rice Kheer takes about 50 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Rice Kheer vegetarian?
Yes — this version of Rice Kheer is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Rice Kheer?
The headline ingredients are rice, milk, sugar. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Rice Kheer?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Rice Kheer?
Rice Kheer pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.