Creamy Indian Kheer (Rice Pudding) Recipe for Festive Desserts

A simple, delicious Indian kheer recipe (rice pudding) that comes together quickly using a slightly different technique than traditional kheer. Creamy, aromatic, and perfect served warm or chilled.

I revised this kheer post many times to keep it concise and useful. I tend to write at length, but the recipe itself is straightforward and doesn’t need extra fuss. The result is a comforting rice pudding that captures the flavors of classic Indian kheer with a small, effective twist.

Lately I’ve felt distracted and slow, wishing for more hours in the day. Despite that, this kheer is something I can always rely on: uncomplicated, comforting, and ready in far less time than some traditional versions.

If you haven’t had kheer before, it’s essentially Indian rice pudding—rich milk, lightly spiced with cardamom, scented with rose water, and finished with nuts. The secret ingredient here is patience: allow the mixture to thicken slowly so the flavors deepen and the texture becomes luxuriously creamy.

This version is adapted from my father’s long-simmering recipe but simplified for speed. I include an egg yolk stirred in at the end to enrich and slightly thicken the pudding — a step you may not see in many other kheer recipes but one that adds silkiness without extended cooking time.

My father’s original takes several hours and multiple reductions. This adaptation keeps the flavor profile—cardamom and rose water—while shortening the process so you can enjoy authentic-tasting kheer in under an hour.

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Yield: Makes 2 Servings

Kheer Recipe

This kheer yields a creamy, aromatic Indian rice pudding that can be served warm or chilled. It keeps for about three days in the refrigerator and often tastes even better the next day. Rose water adds a delicate floral note; it can be found at Indian, Arabic, or Pakistani grocery stores and is an inexpensive way to enhance the pudding’s aroma. If you enjoy a stronger scent, add an extra 1/2 to 1 tablespoon after cooking.

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Ingredients

Seeds of five cardamom pods, ground
2 1/2 tablespoons basmati rice, ground to resemble kosher salt
1/2 cup granulated sugar
Pinch of salt
2 cups milk
1 tablespoon rose water
1 large egg yolk, placed in a mixing bowl
1 tablespoon pistachios, chopped

Instructions

In a medium saucepan combine ground cardamom, ground rice, sugar, salt, milk, and rose water. Bring to a boil over high heat, stirring occasionally (about 7 minutes).
Remove the pan from heat.
Take about 1/2 cup of the hot milk-and-rice mixture and whisk it slowly into the bowl with the egg yolk to temper the egg.
Pour the tempered egg mixture back into the saucepan and whisk to combine.
Return the pan to medium heat and cook, stirring frequently, until thickened, about 15–20 minutes.
Stir in chopped pistachios. Serve warm or chilled. Refrigerate leftovers; the kheer keeps about three days.

Nutrition Information:

Yield:

2 Servings

Serving Size:

1 Serving

Amount Per Serving:
Calories: 427Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 205mgSodium: 255mgCarbohydrates: 68gFiber: 1gSugar: 51gProtein: 14g