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Day 203: Rice Kheer (Indian Rice Pudding)

I've been meaning to share this recipe with you all for months! I finally decided to make it today and it was so good.

Kheer is an Indian rice pudding. It comes in many forms. There are sabudana kheer (tapioca pudding), seviyan kheer (vermicelli kheer), and rice kheer.

Rice Kheer is the classic kind and most common. It can be flavored with saffron or rose water as well.

My mom and grandma makes kheer a lot. Sometimes if we have extra rice we can make some kheer out of it by simply adding milk and some condensed milk to it. This is technically cheating by not soaking the rice, so I don't recommend this. 🙄 You'll get a

much better texture if you're rice is cooked with the milk.

For this recipe I followed soaking the rice and it only takes 30 minutes! Usually the soaking process can be as long as overnight. So this is actually really fast.

You can serve this kheer warm or hot. Both are equally great, but if you choose to eat yours cold, you'll have to chill it for a few hours.


|Level: 👩🏽‍🍳|Time: 1 hour| Serves: 3-4|



  • 1/2 cup basmati rice

  • 1 teaspoon ghee

  • 3-4 green cardamom pods, crushed

  • 4 cups whole milk

  • 1/4 cup condensed milk

  • 3 1/2 tablespoons chopped cashews/almonds

  • Saffron/Rose Water, optional and add to taste


  1. Add your basmati rice to a bowl. Fill it with water and let it soak for 30 minutes. Drain and set aside.

  2. Then in a pan over medium heat, melt ghee and add your soaked rice. Cook for 2 minutes and add in your milk, and cardamom. Bring this to a boil (10 minutes) and then turn down the heat to low and let it simmer for 25 minutes.

  3. Stir in your condensed milk, nuts, and/or saffron/rose water. Either serve warm or chill for 3 hours.


- The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial on Instagram.



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