Creamy Rice Kheer Recipe – Cardamom Almond Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Creamy Rice Kheer Recipe – Cardamom Almond Indian Dessert

Introduction

Oh, Kheer! Is there anything more comforting? This creamy rice pudding is a staple in Indian households, and honestly, it’s the dessert I always request my mom to make. It’s simple, subtly sweet, and just…happy food. I first made this myself when I was craving a taste of home while living away from family, and it instantly transported me back to countless festive gatherings. Today, I’m sharing my go-to recipe for a truly dreamy, cardamom-almond Kheer. Let’s get cooking!

Why You’ll Love This Recipe

This Kheer recipe is special because it’s incredibly easy to make, even if you’re new to Indian desserts. It requires minimal ingredients and delivers maximum flavor. The combination of creamy rice, fragrant cardamom, and crunchy almonds is just divine. Plus, it’s a dessert that feels both special enough for celebrations and comforting enough for a weeknight treat.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup white rice or jasmine rice (about 180g)
• 1.5 cups water (360ml)
• 3 cups milk (720ml) – full fat milk works best for richness!
• 1 tbsp butter ghee (15ml)
• 0.33 cup condensed milk (80ml)
• 0.5 tsp ground cardamom (2.5ml)
• 2 tsp ground almond (10g)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference in your Kheer:

• Rice: I prefer using jasmine rice for its lovely aroma, but any good quality white rice will work. Basmati rice can also be used, but it might result in a slightly different texture.
• Ghee: Don’t skip the ghee! It adds a unique richness and flavor that butter just can’t replicate. It’s a cornerstone of Indian cooking for a reason.
• Cardamom: Freshly ground cardamom is always best. The aroma is so much more vibrant. If you’re using store-bought ground cardamom, make sure it’s relatively fresh.
• Milk: Full-fat milk creates the creamiest Kheer. You can use lower-fat milk, but the texture won’t be quite as luxurious.

Step-By-Step Instructions

Alright, let’s make some Kheer!

1. First, give your rice a really good rinse under cold water until the water runs clear. This removes excess starch and prevents the Kheer from becoming gummy. Then, drain it well.
2. In a heavy-bottomed pot (this is important to prevent sticking!), combine the rinsed rice and water. Bring it to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover, and let it simmer until the water is almost completely absorbed. You’ll see the rice starting to soften.
4. Now, pour in the milk and continue to simmer on low heat. This is where the patience comes in! Stir frequently – like, really frequently – to prevent the rice from sticking to the bottom of the pot.
5. Keep cooking and stirring until the rice is beautifully soft and creamy. This will take about 45-50 minutes. If the Kheer starts to look too thick, add a splash more milk.
6. Turn off the heat. This is the fun part! Stir in the ghee, condensed milk, cardamom powder, and almond powder. Mix everything well until it’s all beautifully combined.

Expert Tips

• Stirring is Key: Seriously, don’t underestimate the importance of stirring! It’s the secret to a creamy, non-sticky Kheer.
• Heavy-Bottomed Pot: Using a heavy-bottomed pot distributes heat evenly and minimizes the risk of burning.
• Low and Slow: Simmering on low heat allows the flavors to meld together beautifully and creates a wonderfully creamy texture.

Variations

Kheer is super versatile! Here are a few ways to customize it:

• Vegan Kheer Adaptation: Swap the dairy milk for coconut milk or almond milk. Use coconut oil instead of ghee, and replace the condensed milk with maple syrup or agave nectar to taste.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check that your condensed milk doesn’t contain any hidden gluten ingredients.
• Adjusting Sweetness Level: Feel free to adjust the amount of condensed milk to suit your preference. Start with less and add more as needed.
• Festival Adaptations – Diwali, Holi: For Diwali, you can add a pinch of saffron for a beautiful color and aroma. During Holi, a sprinkle of pistachios adds a festive touch. My grandmother always added a tiny bit of rose water during weddings!

Serving Suggestions

Serve your Kheer warm. It’s wonderful on its own, but you can also garnish it with a few extra almonds, a sprinkle of cardamom, or even a tiny bit of saffron. It’s lovely served in small bowls or traditional Indian katoris.

Storage Instructions

Leftover Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so you might need to add a splash of milk when reheating.

FAQs

• What type of rice is best for Kheer? Jasmine rice is my favorite, but any good quality white rice will work.
• Can I make Kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the Kheer from sticking to the bottom of the pot? Use a heavy-bottomed pot and stir constantly while it’s simmering.
• Can I use almond extract instead of almond powder? You can, but almond powder provides a more subtle and natural almond flavor. If using extract, start with just a few drops and add more to taste.
• What is the significance of cardamom in Kheer? Cardamom is a beloved spice in Indian cuisine, known for its fragrant aroma and digestive properties. It adds a warm, comforting flavor to Kheer and is considered auspicious for celebrations.