Rice Kheer
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makes 2 quarts

Kheer is a creamy milk and sugar-based pudding made in many regions of India. It is flavored with warm spices like cardamom and cinnamon and topped with almonds and rose petals. Made on numerous special occasions like Diwali or other religious holidays as an offering to gods, the dessert can be served warm or cold. 

Technique tip: Store leftover in an airtight container in the refrigerator for up to 1 week.


    • 1 tablespoon ghee
    • 1 cup basmati rice
    • 3 quarts whole milk
    • 1 (14-ounce) can condensed milk
    • 1/2 cup sugar
    • 1/2 teaspoon kosher salt
    • 4 cardamom pods, crushed
    • 1 stick cinnamon
    • sliced almonds, for garnish
    • rose petals, for garnish


1. In a large, heavy bottomed pot, heat ghee over medium heat, add rice and toast for 2 minutes, until lightly fragrant. Pour whole milk, condensed milk, sugar, salt, cardamom and cinnamon, and bring to a boil.

2. Turn heat down to a simmer and place a wooden spoon over the pot (this will ensure the milk doesn't rise and spill over). Cook for 90 minutes, stirring every 15 minutes to make sure that rice does not stick to the bottom. Use a spatula to wipe down the sides every so often.

3. The kheer is done when the milk has reduced by half and rice has broken down. It should have a thick, creamy consistency. Remove from heat. Discard cinnamon stick and cardamom pod skins from the kheer.

4. Ladle into bowls, garnish with sliced almonds and rose petals, and serve immediately.