Kheer is a traditional Indian sweetened rice dish similar to creamed rice or rice pudding. The sweet cream, spices, and nuts are a delicious combination, hot or cold, for dessert, a snack, or even breakfast.
Rice Kheer Recipe – Indian Rice Pudding
Kheer is where my love of Indian food began. I’ve never liked spicy and every Indian dish I had tried was always over the top spicy for me. So when we would go out for Indian food, I would order Kheer while everyone else ate these fabulous looking dinners. Soon enough I found Indian dishes that I loved like Murgh Makhani, Tikka Masala, and Massaman curry but no matter what entrée I had, I always got Kheer for dessert. If we’re being totally honest here, I used to get one to go to have for breakfast the next day. Little did I know that Kheer was so easy to make and the perfect use for left over rice.
What is Kheer?
Kheer is Indian rice pudding made with only three basic ingredients- rice, milk and sugar. At least that’s how it started. Spices and nuts were added in, usually almonds or pistachios, and cardamom. I have chosen to use pumpkin pie spice. I stumbled across this by accident making Kheer late one night and when I realized I was out of cardamom I grabbed for the closest thing I could find. Pumpkin pie spice is generally a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice so it really is a perfect compliment to the sweet cream. I use almond slices and pistachios interchangeably depending on what I have on hand at the time.
Is Kheer served hot or cold?
Either is the answer and really depends on personal preference. I like it just about any way I can get it. When it’s cold and rainy, I like it warm and extra creamy. During the summer heat I love it cold. I also love it for breakfast as I mentioned before. It’s perfect right out of the pan when it’s hot and full of delicious sweet milk – but I also like it the next day, when the rice has soaked up most of the milk and I eat it like porridge. If you already have ghee (Indian clarified butter) on hand it whips up in a snap. I almost always make more rice than I need (and maybe that’s on purpose but I’ll never tell) so I pop it in the freezer to save for a rainy day that’s screaming for kheer. The rest of the ingredients are usually in my pantry so no trip to the store.
Is Kheer hard to make?
Let’s find out just how simple it is. Start with those three basic ingredients of rice, milk, and sugar and then add a little sugar and spice, some ghee, and nuts and you’re all set. If you don’t have ghee it’s simple to make – check out my recipe for easy homemade ghee.
In a large non-stick skillet cook rice and both milks over medium heat for 10 minutes, stirring constantly. The milk will scorch easily so keep stirring. If the milk comes to a boil, decrease the heat slightly; a low simmer is ok.
Once the cooking time is complete, add in the remaining ingredients and cook for one more minute or until all the sugar is dissolved.
Serve warm or cold and enjoy!
Kheer
Equipment
- Large non-stick skillet
Ingredients
- 1 cup cooked rice preferably day-old Basmati or Jasmine rice
- 2 cups whole milk
- ⅓ cup sweetened condensed milk
- 2 Tbs sugar
- ½ tsp pumpkin pie spice
- 1 tsp Ghee clarified butter
- Sliced almonds or pistachios to taste
Instructions
- In a large non-stick skillet cook rice and both milks over medium-high heat for 10 minutes, stirring constantly. Do not bring to a full boil
- Add in remaining ingredients and cook for about 1 more minute or until all the sugar has dissolved
