If there’s one Indian dessert that brings instant comfort, it’s kheer. Creamy, gently sweet, and delicately spiced, this traditional Indian rice pudding is not only enjoyed as a dessert but is also often prepared for prayer offerings, making it deeply meaningful as well as comforting. Each spoonful is soft, milky, and soothing, with hints of cardamom. Whether you know it as kheer or Sweet Rice, this classic never goes out of style.

Why You’ll Love This Kheer Recipe

Creamy and comforting: Slow-simmered milk and rice create a rich, silky texture that feels indulgent without being heavy.
Simple pantry ingredients: Made with easy for find ingredients like white rice, milk, sugar, cinnamon, cardamon and margarine, no fancy ingredients needed.
Cultural significance: Kheer isn’t just a dessert, it’s often prepared for prayers and religious celebrations, symbolizing sweetness, purity, and gratitude. Every spoonful connects you to a long-standing tradition while still being a comforting treat.
Perfect for any occasion: Enjoy it warm or chilled, as a weeknight treat, festive dessert, or make-ahead sweet for gatherings.

Ingredients

White rice – White rice is the heart of this dish. Traditionally, short- or medium-grain rice is best because it releases more starch, giving the pudding its signature creaminess. Make sure to rinse it until the water runs clear to remove excess starch. This will help to achieve a smooth and creamy texture.
Boiling water – Helps soften the rice before the milk goes in. Starting with boiling water speeds up cooking and ensures even texture.
Cinnamon stick – Cinnamon is the key to that cozy aroma that makes this Sweet Rice so irresistible. You can use ground cinnamon, but the stick infuses flavor without overpowering.
White sugar – Sweetness balances the spices and enhances the creamy flavor. Adjust to your taste or swap with brown sugar for a deeper caramel-like note.
Milk – Full-cream milk gives a rich, velvety texture, while low-fat milk will result in a lighter version. Some even mix in a bit of condensed milk for extra indulgence. For this recipe, I am just using full cream milk which always works out perfectly.
Margarine – Adds richness and helps the pudding achieve that glossy, luxurious finish. It also prevents the rice from sticking.
Ground cardamom (elachi powder) – Elachi powder lifts the entire dessert. It’s slightly floral and pairs beautifully with cinnamon and milk.

Instructions

Step 1: Rinse the rice under cold water until the water runs clear. I also bring the rice to a brief boil the water, then drain and discard this starchy water. This removes excess starch and helps keep the kheer creamy rather than sticky.

Step 2: Add the rinsed rice to about 8 cups of clean boiling water along with the cinnamon stick. If you’re using whole cardamom (elachi pods), add them at this stage; if using ground elachi, reserve it for step 7. Simmer over medium-high heat until gently boiling, allowing the cinnamon to infuse the rice.

Step 3: As the rice begins to soften (cooked on the outside but still slightly firm in the centre) and the water starts to reduce, add the sugar to sweeten the rice.

Step 4: Stir gently until fully dissolved. Do not drain the water; it should remain slightly liquid so the rice cooks evenly and absorbs the flavors when you add the milk in the next step.

Step 5: Gradually pour in the milk, stirring gently to help the rice absorb it evenly and prevent sticking or curdling. Keep the heat low so the milk warms slowly and becomes creamy; high heat can cause it to catch at the bottom of the pot.

Step 6: Add margarine in blocks at a time and stir gently. The margarine will melt into the milk, creating a glossy, velvety finish and deepens the creamy texture that makes this pudding so comforting.

Step 7: Continue simmering until the milk reduces and the pudding thickens. You can now stir in the ground cardamom (elachi powder).

Step 8: Spoon the kheer into bowls. It is best served warm. You can top it with rose petals and finely chopped nuts if you wish. Kadle (brown chickpeas) are also added for a nutty texture. You can try out my kadle recipe to prepare them perfectly. I hope you enjoy this classic Indian dessert.

FAQ

Can I make Sweet Rice ahead of time?
Absolutely! It keeps well in the refrigerator for up to about 3 days. When you’re ready to enjoy it, reheat gently on the stove over low heat or in the microwave, stirring occasionally. If the pudding has thickened, add a splash of milk to restore the creamy texture.

Can I use plant based milk?
Yes, you can! Coconut milk adds a lovely tropical flavor and creamy texture, while almond or oat milk gives a lighter finish. Just note that plant-based milks are often thinner than dairy, so the pudding will be less creamy than traditional kheer.

Can I make it sugar-free?
Yes! You can use natural sweeteners like honey or maple syrup. However, you will need to add a little at a time and taste as you go, so you can adjust the sweetness to your liking. Keep in mind that some sweeteners may make the kheer slightly thinner, so you might need to simmer a bit longer to reach the desired creaminess.

Did You Try This Recipe?

If you tried this Kheer (Indian Rice Pudding) recipe, I’d love to hear how it turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating and sharing more comforting recipes.

More Indian Sweet Treats You’ll Love

Prep Time 10

Cook Time 50

Total Time 1

Servings 8 people

Course Dessert

Cuisine Indian

Kheer (Indian Rice Pudding), also known as Sweet Rice, is a comforting dessert made with rice, milk, sugar, and warm spices. Popular in Indian and South African homes, it’s often prepared for prayers and special occasions. This creamy, mildly sweet dish symbolizes comfort, celebration, and togetherness.

Equipment

24cm pot
Spatula
Measuring cups and spoons

Ingredients

500g white rice
8 cups boiling water
1 cinnamon stick
1 cup sugar
6 cups full cream milk
400g margarine
1/2 tsp ground elachi (or 3 elachi pods)

Instructions

Start by rinsing the white rice in cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky. Properly rinsed rice ensures each grain remains soft yet distinct.
Add the rice to boiling water along with the cinnamon stick. Simmer on medium-high heat until the water reaches a gentle boil. The cinnamon infuses a warm aroma, giving the rice a subtle depth of flavor.
Once the rice starts to soften and the water begins to reduce, add the sugar to sweeten the rice. Stir gently until fully dissolved. Do not drain the water; it should remain slightly liquid so the rice cooks evenly and absorbs the flavors when you add the milk in the next step.
Pour in the milk gradually, a little at a time, stirring gently as you go. This helps the rice absorb the milk evenly and prevents it from sticking to the bottom of the pot or curdling. Keep the heat moderate so the milk warms slowly, allowing the pudding to become luxuriously creamy while the flavors of the rice and spices meld together.
Add margarine and stir gently once again. This step doesn’t just enhance the flavor, it’s what gives Sweet Rice its signature richness. The margarine melts into the milk, creating a glossy, velvety finish and deepens the creamy texture that makes this pudding so comforting. Continue simmering until the milk reduces and the pudding thickens.
Stir in ground cardamom (elachi powder). This fragrant spice adds a warm note that beautifully enhance the pudding’s creamy sweetness.
Spoon the kheer into bowls and serve warm or chilled. Enjoy as a comforting dessert on its own or after a festive meal.

Notes

Boiling water: Don’t add too much water at the start. It should just be enough to cook the rice. Too much will make the kheer thin and dilute the flavors.
Stir regularly: Gently stirring the kheer as it simmers prevents the milk from sticking or forming lumps, keeping the texture smooth and velvety.
Add milk gradually: Pouring the milk slowly helps prevent curdling and allows the rice to absorb the liquid evenly, creating a luscious, creamy consistency.