Rice Kheer

Rice Kheer is a delicious dessert made on many festivals and occasions. It is made with slow cooking rice and full cream milk together for about an hour.

Try some more traditional milk desserts like bajre ki kheer, gur ki kheer, rabri.

We all have various techniques to make Rice Kheer or rice pudding, a staple Indian dessert.

Some use small or broken rice, some use regular rice but grind it coarsely in mixer,

some par boil the rice first and then add to boiled milk and many more other ways of cooking.

Rice Kheer

What I am presenting here today is not the technique but the emphasis is purely on the proportion of rice to milk.

It is a fool proof recipe irrespective of what rice you use. You do not need to boil it, you do not need to grind it.

All you need to do it is put rice and milk on slow flame and forget about it, except for stirring in between.

You just need patience and about 40-45 minutes of time.

You can be doing various other chores while the kheer cooks silently on the smallest burner.

Rice Kheer

A small little corner is all you need on your cooktop for the rice to cook.

And trust me, I have served this kheer at many parties, taught this proportion to many and all have loved it.

A simple and easy guide to get the perfect consistency to the rice kheer. A tasty, thick, and creamy kheer is ready in no time.

Rice Kheer


2 litre of full cream milk
½ cup of rice
2 tablespoons of lotus seed (makhane), chopped
¾ cup of sugar
2 tablespoons of raisins, cleaned
cardamom powder, chopped pista, chopped almonds


1.Soak rice for 15 minutes and wash it thoroughly. Set aside. Soak raisins in 2 teaspoons of water.
2.In a thick bottom pan or wok, add chopped makhane and dry roast them for 2-3 minutes. Then add washed rice and milk. Allow them to cook on slow flame, with continuous stirring. Stirring is important so that rice doesn't get stuck to the base of the pan. It will take about 35-40 minutes for rice to cook as well as milk to reduce.
3.When rice is tender and blended well with milk, add sugar and raisins in it. Mix well. Add cardamom powder and turn off the flame. Allow the kheer to cool completely. Serve chilled and garnish with chopped almonds and pista.


My mother’s recipe from the repertoire of family recipe.

Stirring is important so that kheer doesn’t get stuck to the base of the pan.