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Rice Pudding (also known as Kheer) is a classic Indian dessert that’s loved by many for its smooth, creamy texture and delicate flavor.
Made with rice, milk, and sugar, this pudding is often garnished with nuts and saffron for added richness. It’s perfect for festive occasions, special dinners, or whenever you’re craving something sweet. Let’s learn how to make it from scratch!

Ingredients

For the Rice Pudding:

• 1/2 cup basmati rice (washed)
• 4 cups full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• 1 tablespoon ghee (clarified butter)
• 2 tablespoons cashews or almonds (chopped)
• 2 tablespoons raisins (optional)

Preparation Steps

Step 1: Cook the Rice

• In a saucepan, heat ghee and sauté the chopped cashews and raisins until golden brown. Remove and set aside.
• In the same saucepan, add the washed rice and sauté for 2-3 minutes on medium heat.

Step 2: Boil the Milk

• Add milk to the rice and bring it to a boil over medium heat, stirring continuously to avoid the milk from sticking to the bottom of the pan.

Step 3: Simmer the Pudding

• Reduce the heat and let the mixture simmer for about 20-25 minutes, or until the rice is fully cooked and the milk has thickened.
• Stir occasionally to ensure the pudding doesn’t stick.

Step 4: Add Sugar and Flavor

• Once the rice is soft and the milk has reduced, add sugar, cardamom powder, and saffron (if using).
• Stir well and cook for another 5-10 minutes.

Step 5: Garnish and Serve

• Garnish with the toasted cashews and raisins.
• Serve warm or chilled, as per your preference.

Pro Tips

• You can add rose water or kewra water to enhance the aroma of the pudding.
• For a richer texture, substitute half the milk with heavy cream.

Related Recipes

• Mango Lassi Recipe
• Gulab Jamun Recipe

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