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Rice Kheer Recipe (Chawal Ki Kheer Recipe)
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4.75 from 4 votes

Kheer Recipe (Rice Kheer)

Best Rice Kheer Recipe

Rice kheer or Chawal ki kheer is delicious traditional Indian rice pudding or Indian dessert of milk simmered with basmati rice, nuts, sugar, flavorings. Garnish and serve it as chilled kheer or as warm kheer with puri (Kheer puri)
Prep Time10 mins
Cook Time40 mins
Course: Desserts, Sweets
Cuisine: Indian
Servings: 6
Calories: 147kcal
Author: Farrukh Aziz


  • 1 litre full fat milk
  • ¼ cup basmati rice (broken basmati tukda works best)
  • ½ cup sugar (you may increase or decrease as per your choice)
  • 3 tablespoons dried coconut grated
  • 2 drops kewda
  • 1 teaspoon cardamom powder (elaichi powder)
  • 2 tablespoons cashew nuts roughly chopped
  • 2 tablespoons almonds roughly chopped
  • slivered almonds and pistachios for garnish


  • To make rice kheer recipe, firstly, clean and wash the rice and then soak it for 30 minutes
  • Then, in a heavy bottom pan, bring the milk to a boil. Once the milk starts boiling, simmer the heat cook for 7-8 minutes
  • Now, add soaked rice, stirring continouosly. Allow the rice and milk to cook together for 12-15 minutes on low heat. Keep stirring in between to avoid burning. TIP : Once the rice cooks well, gently mash the rice with the back of ladle to break the rice garins (you may also use masher). Do not over mash it . However, if you are using broken basmati tukda or short grain rice, then you do not need to do the mashing. But if using long gran grain basmati rice, then do mash it once to get that perfect rice kheer consistency.
  • Then, add sugar, chopped almonds, chopped cashew nuts and grated dried coconut and cook for another 3-4 minutes
  • Finally, add cardamom powder, kewra essence or rosewater and mix, cook for another minute and take it off the heat.
  • Cool the rice kheer completely. Chill for few hours before serving, if you love to have it chilled. If you are serving it as a kheer puri, then you can serve the garnished kheer at room temperature along with hot fluffy puris.


  1. You can use nuts of your choice
  2. It is always better to use short grain or tukda basmati rice to make chawal ki kheer
  3. You can also use saffron to get richer flavour
  4. Keep churning the milk while it is on a boil to avoid it from sticking in the bottom of the pan. The milk may smell burnt or not mesmerizing to the tongue.
  5. If you do not get kewda essence easily, and if you use or like rose water, you can use a few drops of it. Do not add too much of fragrance, it may lead to disturbing your taste buds.


Calories: 147kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Calcium: 11mg | Iron: 0.5mg