Kheer: Creamy Indian Rice Pudding with Cardamom & Nuts (56 characters) 2026

Kheer is one of the most beloved desserts in Indian homes, and for good reason: it turns simple rice and milk into a silky, fragrant pudding. This version leans on cardamom pods and saffron threads, the two signature flavors of the dish, though ground versions work just fine if you want to skip fishing out whole spices.

Along with the natural sweetness of sultanas, we add shredded coconut, which is entirely optional depending on your taste. For the nuts, we suggest a mix of cashews, pistachios and almonds, but using just one or two of them is perfectly valid if that is what you have on hand.

Some versions of kheer stir in a little ghee for extra creaminess, while others finish with a splash of rose water for a delicate floral note. It is also common to swap the rice for wheat, vermicelli or tapioca. Now that you know the essentials, let's cook.

Ingredients for Kheer

This makes 4 servings of creamy Indian rice pudding.

• 75 g rice (preferably basmati)
• 1 liter milk
• 50 g sugar
• 25 g sultanas
• 20 g shredded coconut (optional)
• 15 g cashews
• 15 g pistachios
• 15 g almonds
• 3 or 4 cardamom pods (or a pinch of ground cardamom)
• 1 pinch saffron threads

How to Make Kheer Step by Step

1. Rinse and Soak the Rice

Start with 75 g of rice, preferably basmati, though any non-instant, non-whole-grain rice you have at home will work. Rinse it under running water until the water runs clear, then leave it to soak for 30 minutes.

2. Reduce the Milk

While the rice soaks, pour 1 liter of milk into a pot and heat over medium, stirring often and watching that it does not rise and spill over. Let it reduce until roughly three quarters of its original volume remain.

3. Add the Drained Rice

Once the milk has reduced, add the drained rice and stir to combine.

4. Simmer Until the Grains Break Down

Cook the rice for about 30 minutes over medium-low heat, stirring frequently to help break the grains and let them meld with the milk. As they release their starch, the mixture will turn creamy.

5. Sweeten the Mixture

When the mixture starts to thicken, stir in 50 g of sugar. Adjust the amount slightly up or down to your taste, and stir well until it dissolves completely.

6. Add the Raisins and Coconut

Next, add 25 g of sultanas and, if you like, 20 g of shredded coconut.

7. Stir in the Chopped Nuts

Then add 15 g of cashews, 15 g of pistachios and 15 g of almonds, all chopped. The recipe suggests all three, but you need 45 g of nuts in total, so use whatever combination you prefer, such as only cashews, only pistachios, or almonds with pistachios.

8. Add the Cardamom and Saffron

Continue by adding 3 or 4 opened cardamom pods or 1 pinch of ground cardamom, plus 1 pinch of saffron threads, which can also be replaced with 1 pinch of ground saffron.

9. Cook Until Fully Thickened

Cook the mixture for about 15 more minutes over medium-low heat, stirring often, until it thickens to your liking and the flavors come together. Keep in mind that it will thicken further as it cools.

10. Serve and Decorate

Finally, divide the kheer among serving bowls and let it cool. Once cold, decorate with chopped nuts and bring it to the table.

Tips for the Best Kheer

Choose the Right Rice

Basmati is ideal because its grains soften and release starch without turning gluey. Avoid instant or whole-grain rice, which will not give you the same creamy result.

Adapt the Spices to Your Pantry

Whole cardamom pods and saffron threads give the most authentic flavor, but ground cardamom and ground saffron are convenient substitutes. Use them sparingly, since both are potent.

Make It Your Own

Shredded coconut is optional, and you can use any combination of cashews, pistachios and almonds as long as you add 45 g in total. A little ghee or rose water at the end are lovely variations if you want to change things up.

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