Published Aug 31st
Rice Pudding (Kheer)
Prep 1h Cook 1h 10m Additional - Ready In 2h 10m
Servings 6 servings Calories 439.3

This is a very famous Pakistani desert, which is cooked by mixing rice and milk. It is very nutritious and very rich tasting. Serve warm or cold.

Recipe Ingredients

  • ½ cup uncooked white rice
  • 2 quarts milk
  • 1 ½ cups white sugar
  • 4 pods cardamom
  • 2 teaspoons rose water
  • ¼ cup finely chopped almonds

Cooking Directions

  1. 1 Place the rice in a small bowl and cover with water. Soak for one hour.
  2. 2 Drain the rice and place it in a large, heavy saucepan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
  3. 3 Remove from the heat and stir in the rose water. Serve topped with almonds.

Nutrition Facts

  • Calories 439.3
  • Carbohydrate 79 g
  • Cholesterol 26 mg
  • Fat 8.5 g
  • Fiber 0.7 g
  • Protein 12.8 g
  • Saturated Fat 4.3 g
  • Sodium 133.9 mg
  • Sugar 65.4 g


  1. I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough starch, the pudding will be thin/runny. Use GROUND RICE! In your blender or food processor - grind about 3/4 - Read more ...
  2. Addictive flavor. Although it takes time this is a very easy recipe with simple healthful ingredients. The timing of soaking the rice is important. If you soak the rice for too long then it won't absorb enough of the milk and it will turn out too watery. I substituted 4 tsp ground cardamom for the - Read more ...
  3. This was pretty good. I used the rice/milk proportion that the recipe called for and cooked the kheer uncovered. I worried that the kheer was too thin so I raised the heat and boiled some of the milk off. However when the kheer cooled it was too thick. So I think the rice/milk proportion stated - Read more ...
  4. this recipe is alright but its much better when you substitute half of the milk with coconut milk and you can get by with only 3 T. of sugar and half the amount of rose water 1/2 tsp. of cardamom.
  5. Wow this is so good and so authentic! Exactly like what is served at Indian restaurants...even better! I like the addition of the almonds. I used basmati rice and lightly toasted the almonds. I had my doubts about the rose water because it smells so "perfumey"...but it really accents the pudding beautifully. I also cut - Read more ...
  6. I love this recipe! I had Kheer for the first time yesterday at an Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like - Read more ...
  7. This recipe is exactly like the Kheer we get in our favorite Indian restraunt. I searched all over to try to find the right recipe. It's EXCELLENT! My husband can't get enough. Although he likes to just drink the milk and leave the rice.
  8. This is the reply to the first review.You can substitute 1/4 teaspoon cardomom powder. This is the reply to the other review regarding milk quantity.Use the milk as advised because the milk needs to be boiled for longer which produces a rich taste and the quantity of milk is reduced with prolonged boiling.
  9. I am wondering if the ratio of milk and rice is correct. 2 quarts of milk to 1/4 cup of rice seems to be off. I had to use less milk by about a quart and a quarter.. The flavor is wondeful though.