Rice kheer is very popular variety of kheer made in North India. When I first heard of rice kheer I was pleasantly surprised. South Indians use rice in many dishes sweet and savory but not kheer. I was introduced to this recipe by my mother-in-law (mummy as I used to address her) when she made it during ‘shrardh’ (when the Hindus pay homage to the ancestors).           

I have my own version of this kheer tweaked here and there, but still stick to the basics.

This is one of the recipes which I enjoy making. It is very therapeutic for me, constantly stirring the milk until it gets rich and creamy.To reduce the cooking time you can also use condensed milk, but I prefer the traditional method. The result is drool worthy to say the least.

The kheer can be served warm or at room temperature. If you have leftovers refrigerate it for up to 3-4 days, it will taste even better.


8-10 servings

Prep Time

5-10 minutes

Cook Time

About an hour

Total Time

1 hour, 15 minutes


  • 6 cups whole milk
  • 3 tbsp rice, soaked in water
  • ¼ cup almonds, slivered
  • ¾ cup sugar
  • 10-12 strands saffron, soaked in 2 tbsp warm milk
  • 2 tbsp golden raisins
  • 1 tsp crushed cardamom powder
  • Splash of rose water, optional


Step 1
Take a heavy bottom pan and add milk and keep boiling on medium high flame. As the milk comes to a boil reduce the flame.

Step 2
Drain the water from the rice and add to the boiling milk. Keep stirring constantly.

Step 3
Add saffron milk mixture. After about 20-25 minutes add sugar, nuts, and raisins. Keep stirring making sure the milk does not stick to the bottom of the pan. The consistency will get thicker and the quantity will have now reduced to almost half. 

Step 4
After 50 minutes kheer is ready. Add cardamom powder.

Turn off the flame and finish with a splash of rose water.

Note: To minimize milk sticking to the bottom of the pan, before making the kheer rub ghee to the bottom and sides of the pan.

Stirring constantly is also another trick.


  1. Swapna

    I have tasted this kheer made by Nayana. Its epic!!!! Very very delicious 👌👌

    • Fusion Kitchen Tales

      Thank you dear!

  2. Veena

    will make it this friday sankasti as prasad. 😇

    • Fusion Kitchen Tales

      Great idea that is!

  3. Veena

    Made it on sankasti. Must admit it tasted awesome. 👌👌👌
    Thanks for the recipe Nayana.


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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