Creamy Indian Kheer Recipe: Traditional Milk Pudding Guide

A delicious Indian kheer recipe (Indian rice pudding) that’s quick to make and uses a slightly different technique from traditional kheer for a rich, creamy result.

I rewrote this kheer post many times and discovered simplicity works best. I often write at length for recipe posts, trying to improve each one. This time I kept it concise: a straightforward, flavorful kheer that’s easy to prepare and hard to resist.

Lately I’ve felt distracted and behind on tasks, wishing for a faster pace or a helping hand. Despite that, I always return to cooking as a comfort. And here’s a simple, reliable kheer recipe anyone can make.

For those unfamiliar: kheer is Indian rice pudding. It’s simple to prepare and requires one essential ingredient beyond the list — patience. Allowing the mixture to cook and thicken brings out the best texture and flavor.

This version is an adaptation of my father’s kheer. I shortened the cooking time and added an egg yolk for extra richness — a step you don’t often see in kheer recipes but one that gives the pudding a silkier finish.

My father’s kheer is exceptional but time-consuming. This adapted recipe delivers comparable flavor in a fraction of the time so you can enjoy a creamy, aromatic kheer without the long simmer.

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Yield: Makes 2 Servings

Kheer Recipe

This kheer yields a creamy, aromatic Indian rice pudding that can be served warm or chilled. It keeps for about three days refrigerated and often tastes even better the next day. Rose water adds a lovely floral aroma — a small bottle is inexpensive and worth keeping on hand. If you enjoy the scent, add an extra 1/2 to 1 tablespoon of rose water after cooking.

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Ingredients

Seeds of five cardamom pods, ground
2 1/2 tablespoons basmati rice, ground to resemble kosher salt
1/2 cup granulated sugar
Pinch of salt
2 cups milk
1 tablespoon rose water
1 large egg yolk, beaten in a mixing bowl
1 tablespoon pistachios, chopped

Instructions

Combine ground cardamom, ground rice, sugar, salt, milk, and rose water in a medium saucepan. Bring to a boil over high heat, stirring occasionally (about 7 minutes).
Remove the pan from heat.
Take about 1/2 cup of the hot milk and rice mixture and slowly pour it into the beaten egg yolk while whisking to temper the egg.
Pour the tempered egg mixture back into the saucepan and whisk to combine.
Return the pan to medium heat and cook, stirring frequently, until the mixture thickens, about 15–20 minutes. Do not let it boil vigorously to avoid curdling.
Stir in chopped pistachios. Taste and add a little more rose water if desired.
Serve warm or chilled. Store refrigerated for up to three days.

Nutrition Information:

Yield:

2 Servings

Serving Size:

1 Serving

Amount Per Serving:
Calories: 427
Total Fat: 11g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 205mg
Sodium: 255mg
Carbohydrates: 68g
Fiber: 1g
Sugar: 51g
Protein: 14g