Rice Kheer Recipe | Chawal Ki Kheer | Rice Pudding

4.82 from 79 votes

Rice Kheer or Chawal Ki Kheer is a pudding from the Indian subcontinent, made by boiling rice along with milk and sugar. It is typically flavored with spices like cardamom or saffron and dry fruits like almonds, raisins, cashew etc.

It is also known in some regions as payasam, payasa, phirni, firni etc. It can be served during a meal or as a dessert.

Chawal Ki Kheer is very delicious and full of nourishment. It is loved by kids and adults alike.

Out of many varieties of kheer made throughout India, rice kheer is one of the most popular kheer recipes. Variations of this recipe are made with vermicelli, broken wheat, bajra, sabudana (tapioca) etc. instead of rice.

Rice Kheer ranks as the top among traditional, authentic and popular sweet dish of India. It is a complete meal in itself.

Thick and creamy, Rice Kheer tastes delicious and is very soothing and comforting too. Kheer is a favorite sweet dish on Indian festivals and special occasions.

Rice Kheer is best prepared in full cream milk and some prefer milk of buffalo due to its high cream and fat content.

To make Rice Kheer at home follow the detailed step by step recipe posted below.

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Rice Kheer Recipe Step By Step Instructions

Rice Kheer Recipe | Chawal Ki Kheer | Rice Pudding

Rice kheer or Chawal Ki Kheer is a thick and creamy rice pudding made by boiling rice along with milk and sugar.
4.82 from 79 votes

Recipe Info

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Category Desserts
Cuisine Indian

Ingredients For Rice Kheer Recipe | Chawal Ki Kheer | Rice Pudding

  • 1 Litre Milk Full Cream
  • 1/2 Cup Basmati Rice
  • 3/4 Cup Sugar
  • 3-4 Green Cardamom (Hari Elaichi) crushed
  • 25-30 Raisins (Kishmish)
  • 10-12 Almonds (Baadam) sliced
  • 8-10 Cashew Nuts (Kaju) sliced

Step By Step Instructions for Rice Kheer Recipe | Chawal Ki Kheer | Rice Pudding

  • Boil the milk in a deep pan. After the milk gets boiled, turn the heat to low.
    1 Litre Milk
  • Wash rice 3-4 times and put them into the boiling milk.
    1/2 Cup Basmati Rice
  • Allow it to simmer on low flame for atleast half an hour till the rice is cooked. Stir it in between at regular intervals to ensure that the mixture does not stick to the bottom and gets burnt.
  • The mixture will start to thicken when the rice has been cooked and the volume of the milk gets reduced.
  • Add sugar to the mixture, stir and boil it for a couple of minutes.
    3/4 Cup Sugar
  • Now switch off the flame and add crushed cardamom, raisins (Kishmish) and small pieces of almond and cashews.
    3-4 Green Cardamom (Hari Elaichi), 25-30 Raisins (Kishmish), 10-12 Almonds (Baadam), 8-10 Cashew Nuts (Kaju)
  • Rice Kheer is ready. Garnish it with dry fruits before serving. It tastes delicious when eaten both hot and cold.

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