Easy Rice Kheer Recipe – Cardamom Rose Indian Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Rice Kheer Recipe – Cardamom Rose Indian Pudding

Okay, let’s be real. Is there anything more comforting than a warm bowl of Kheer? This creamy, dreamy Indian rice pudding is a classic for a reason, and honestly, it’s way easier to make than you might think! I remember the first time I tried making Kheer – I was a little intimidated, but it turned out beautifully, and it’s been a family favorite ever since. Today, I’m sharing my go-to recipe for a perfectly smooth and fragrant Rice Kheer.

Why You’ll Love This Recipe

This Kheer recipe is all about simplicity and flavor. It’s a relatively quick dessert to make, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. Plus, the delicate aroma of cardamom and rose (or kewra!) is just heavenly. It’s a guaranteed crowd-pleaser, and honestly, it’s just good for the soul.

Ingredients

Here’s what you’ll need to make this delicious Rice Kheer:

• 2 cups milk (480ml)
• 0.75 tbsp rice flour (approx. 8g)
• 0.5 cup sugar (100g)
• 0.25 tsp cardamom powder (approx. 1g)
• Few cashews, pistachios, almonds (about 15-20, chopped)
• 0.5 tsp rose water or kewra water (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Rice Flour: Using good quality, finely ground rice flour is key. It ensures a smooth, creamy texture. I prefer using store-bought rice flour, but you can make your own by grinding raw rice.
• Milk: Full-fat milk will give you the richest, most decadent Kheer. However, you can absolutely use low-fat milk or even a combination of milk and water if you prefer. Just know the texture will be slightly different.
• Cardamom: Cardamom is essential in Indian desserts! Freshly ground cardamom is best, but good quality pre-ground works too. In some regions of India, they use a slightly higher quantity of cardamom – feel free to adjust to your liking!
• Rose Water vs. Kewra Water: This is a fun one! Rose water has a floral aroma, while kewra water is a bit more… subtle and fragrant. Both are lovely, and it really comes down to personal preference. My grandmother always used kewra water, so I have a soft spot for it, but rose water is perfectly traditional too. You can even use a little of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix the rice flour with ½ cup (120ml) of milk to form a smooth paste. Make sure there are no lumps!
2. Now, in a heavy-bottomed pan, heat the remaining 1 ½ cups (360ml) of milk over medium heat until it begins to boil. Keep an eye on it – we don’t want it to overflow!
3. Once boiling, slowly add the rice flour paste to the milk, stirring constantly. This is important to prevent sticking and lumps.
4. Reduce the heat to medium-low and continue stirring for 15-20 minutes, or until the mixture thickens to your desired consistency. Patience is key here!
5. Add the sugar and stir until it’s fully dissolved. Taste and adjust the sweetness if needed. I usually add a little extra because I have a sweet tooth!
6. Stir in the cardamom powder and rose water (or kewra water, if using). Give it a good mix, then remove the pan from the heat.
7. Finally, chill the Kheer in the refrigerator for at least 2 hours. Don’t freeze it, as it can affect the texture.
8. Before serving, garnish with chopped nuts.

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect Kheer:

• Preventing Sticking: Seriously, stir constantly! A heavy-bottomed pan also helps prevent sticking.
• Achieving the Right Consistency: The Kheer will thicken as it cools, so don’t overcook it. You want it to be slightly thinner than your desired final consistency while it’s still hot.
• Knowing When It’s Perfectly Cooked: The Kheer is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kheer: My friend Priya swears by using almond milk or cashew milk for a delicious vegan Kheer. It’s just as creamy and flavorful!
• Sugar-Free Kheer: Use a sugar substitute like stevia or erythritol to make a healthier version.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or saffron along with the cardamom.
• Festival Adaptations: During Diwali, I like to add a little bit of mawa (khoya) for extra richness. For Holi, a sprinkle of edible colors makes it extra festive!

Serving Suggestions

Kheer is wonderful on its own, but it’s also lovely served with:

• A sprinkle of saffron strands
• A dollop of fresh cream
• Alongside other Indian sweets like Gulab Jamun or Jalebi

Storage Instructions

Leftover Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so you can add a splash of milk to thin it out before serving.

FAQs

Let’s answer some common questions:

1. What type of rice flour works best for Kheer?

Finely ground, white rice flour is ideal. Avoid using coarse rice flour, as it can result in a grainy texture.

2. Can I make Kheer ahead of time? How long will it keep?

Yes! Kheer actually tastes better after it’s had a chance to chill and the flavors have melded. It will keep in the refrigerator for up to 3 days.

3. My Kheer is too thick/thin – how do I fix it?

If it’s too thick, add a splash of milk and stir. If it’s too thin, continue cooking for a few more minutes, stirring constantly.

4. What is the difference between rose water and kewra water, and can I use them interchangeably?

Rose water has a floral scent, while kewra water is more subtle and fragrant. You can use them interchangeably, or even a combination of both!

5. Can I add other dry fruits to Kheer besides cashews, pistachios, and almonds?

Absolutely! Raisins, walnuts, and even dates would be delicious additions. Feel free to get creative!