Rice Pudding — the classic North Indian kheer
Rice pudding — the North Indian kheer — is the canonical Indian dessert: basmati rice slow-cooked in milk with sugar, cardamom and saffron, sometimes thickened further with nuts and dried fruit. It is served warm in winter and chilled in summer.
i. Origin & history
Kheer is one of the oldest documented Indian dishes — described in texts from the Vedic period over two thousand years ago — and appears at every major festival and family meal across the north of the subcontinent.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 100 g basmati rice
- 1½ litres whole milk
- 150 g sugar
- 6 cardamom pods, crushed
- Large pinch saffron, steeped
- 2 tbsp chopped pistachios
- 2 tbsp slivered almonds
- 1 tbsp ghee
- 2 tbsp sultanas
- 1 tbsp rose water
iii. Method
- Soak rice 30 min; drain.
- Fry nuts briefly in ghee; set aside.
- Bring milk to a gentle simmer with cardamom. Add rice; cook on low heat 40 min, stirring often, until rice has broken down and milk has reduced.
- Stir in sugar and saffron; cook 5 min.
- Off heat add rose water and sultanas. Top with nuts. Serve warm or chilled.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Bengali payesh uses palm jaggery. Mango kheer folds in mango. Vermicelli kheer (seviyan) uses fine noodles instead of rice. South Indian payasam is the close cousin.
vi. Common questions
What is rice pudding?
Rice Pudding is the classic north indian kheer, from indian & south asian cuisine. It is served warm in winter and chilled in summer
Where is rice pudding from?
Rice Pudding is from the indian & south asian dessert tradition; the recipe and history are detailed above.
How long does rice pudding keep?
See the storage note in the Quick facts panel: 3 days refrigerated.