Indian Rice Pudding

 There’s something deeply comforting about a bowl of Indian rice pudding—what we lovingly call kheer at home. It’s not just a dessert—it’s part of every celebration, puja, family lunch, or sometimes, just a midweek mood-lifter. Creamy, rich, lightly fragrant with cardamom, and loaded with ghee-toasted cashews and plump raisins—this rice pudding always hits the sweet spot.

What I’m sharing today is a simple stovetop version (with Instant Pot instructions too) that’s easy to make but tastes like something straight out of your grandmother’s kitchen.

What Makes This Rice Pudding So Special

Every region in India has its own version of kheer. In Bengal, we call it payesh, in South India it’s paal payasam, and in Andhra we call it paramannam. Though the name and technique might vary, the soul of the dish is always the same—rice slow-cooked in milk until it transforms into something magical.

This version is a mix of what I grew up eating and what I now make in my own kitchen. It’s rich but not heavy, sweet but not cloying, and has that perfect creamy consistency that sits just right on the spoon. Whether you serve it hot, warm, or chilled—it’s always a treat.

Ingredients You’ll Need (And Some Handy Swaps)

Here’s what I use and what I’ve learned along the way:

Rice
Go for a starchy white rice—it helps give that creamy body. I usually use sona masuri because it’s light but gives a great texture. Basmati also works, though it tends to stay firmer. If you’re using brown or red rice, soak it longer and expect a slightly nuttier taste.

Milk
Full-fat milk gives the best results—thicker and creamier. If you’re dairy-free, almond or oat milk works, though it won’t be quite as rich.

Ghee
A spoonful of ghee does wonders—not just for flavor but also for that inviting aroma. If you can’t use ghee, lightly toasting the nuts dry or with coconut oil works in a pinch.

Sugar or Jaggery
Regular sugar is the easiest to use here, but if I’m making it for a festive meal, I often use coconut jaggery or palm jaggery for a deeper flavor. Just remember to cool it before adding it to the pudding—hot jaggery can curdle milk.

Spices
Cardamom is non-negotiable—it’s what gives the pudding its signature fragrance. A few crushed saffron strands make it extra special, especially during Diwali or other festivals. Rose water or kewra is totally optional but lovely if you like floral notes.

Nuts and Raisins
Cashews and raisins are the usual suspects, but I like to add pistachios too for color and crunch. If I’m making a big batch for a get-together, I blanch and chop them ahead of time—it’s a small touch that makes it feel fancy.

Rice Flour (Optional but Useful)
Adding a bit of rice flour mixed in milk helps thicken the pudding faster without long simmering. It’s great for when you’re in a hurry or cooking a large batch.

My Easy Method for Stovetop Rice Pudding

1. Start with Milk and Water
   I pour ½ cup water and 4 cups full-fat milk into a heavy-bottomed pan. This helps prevent the milk from sticking or scorching.

2. Add Rinsed Rice
   Once the milk heats up, I add rinsed rice and stir. From here, it’s about 20 minutes of gentle cooking, with the occasional stir to keep things smooth.

3. Prepare Flavorings & Slurry
   While the rice softens, I prep the sugar, cardamom, saffron, and a quick rice flour slurry with a few tablespoons of milk. If using pistachios, I blanch and chop them at this point too.

4. Mash Slightly & Add Slurry
   When the rice is tender and the milk is reduced, I gently mash a bit of the rice to make the pudding thicker, then stir in the slurry and let it simmer again.

5. Sweeten and Spice It Up
   In goes the sugar, cardamom, saffron, and optional rose water. I cook it until everything’s well blended and creamy but still pourable.

Toasting the Nuts (Don’t Skip This Part!)

This is where the pudding goes from good to memorable. I heat a tablespoon of ghee in a small pan, toast the cashews until golden, then toss in the raisins until they puff up. Pouring this over the kheer right before serving brings everything to life. That sizzle and aroma? It’s everything.

If you’re reheating the pudding later, add the raisins after warming. If they cook too long with the pudding, they can sometimes cause splitting or get chewy.

Serving Tips (Hot, Cold, or Straight from the Fridge)

• My family loves it warm, right off the stove, but I actually prefer mine chilled the next day—it thickens slightly and the flavors settle beautifully.

• For a party, serve it in little clay pots or glass cups with a sprinkle of chopped pistachios on top—it’s always a hit.

• If making ahead, store it in the fridge for up to 2 days. Reheat gently with a splash of milk or water.

Instant Pot Instructions (For No-Fuss Cooking)

1. Start on Sauté
   Heat ghee, toast the cashews and raisins. Cancel sauté.

2. Add Milk, Water, Rice & Sugar
   Lock the lid, set to porridge mode for 16 minutes.

3. After Pressure Release
   Mash rice, stir in the rice flour slurry, cook a bit more until creamy.

4. Add Flavorings and Garnish
   Just like the stovetop version, stir in cardamom, saffron, and garnish with the toasted nuts and raisins.

Smart Tips from My Kitchen

• Making Rice Flour at Home: Just grind a tablespoon of raw rice to a fine powder in your spice grinder.

• Using Jaggery? Always melt and cool it before adding. Hot jaggery can curdle your milk.

• With Brown Rice? Soak it at least 4 hours and expect to use more water.

• Pudding Too Thick? Stir in some hot milk to thin it out before serving.

• Batch Cooking? You can double this recipe—just use a bigger pot and stir more frequently.

  Yield: 5

  Indian Rice Pudding

  

  Print

  This creamy Indian rice pudding is comfort in a bowl—slow-simmered rice in milk, sweetened just right, and delicately scented with cardamom and saffron.

  Prep Time 5 minutes

  Cook Time 40 minutes

  Total Time 45 minutes

  Ingredients

  • 5 cups whole milk
  • ½ cup starchy rice (like sona masuri or basmati)
  • ½ cup water
  • ¼ to ⅓ cup organic sugar (adjust to taste)
  • ½ teaspoon ground cardamom
  • 1 tablespoon rice flour or custard powder (optional but helps thicken)
  • A generous pinch of crushed saffron strands (optional)
  • 1 teaspoon rose water or kewra water (optional)
  • ¼ cup split or chopped cashews
  • ¼ cup raisins
  • ¼ cup pistachios (optional, peeled and chopped)
  • 1 tablespoon ghee (optional, adds richness)

  Instructions

  1. Start by pouring the water and 4 cups of the milk into a heavy-bottomed pot. Place over medium heat and bring it to a gentle simmer.
  2. While the milk warms up, rinse the rice thoroughly and drain it. Add it straight into the hot milk once it’s simmering.
  3. Let the rice cook on medium heat, giving it a good stir now and then, especially at the base of the pot to prevent it from catching. Cook until the rice turns soft and slightly mushy—this may take about 25 minutes.
  4. If you're using pistachios, soak them in a bowl of hot water while the rice cooks. After 5 minutes, drain, peel, chop finely, and set them aside.
  5. In a small bowl, whisk the remaining 1 cup milk with the rice flour (or custard powder) until smooth and lump-free. Once the rice is nearly done, slowly stir this mixture into the pudding and let it simmer for a few minutes until it thickens to a creamy consistency.
  6. Gently mash a few spoonfuls of rice using the back of your ladle to make the texture smoother. Add the sugar and stir well until it melts and the pudding thickens slightly. Keep in mind it will continue to thicken as it cools.
  7. Stir in the cardamom, saffron, rose or kewra water (if using), and chopped pistachios.
  8. In a separate small pan, heat the ghee. Fry the cashews until golden, then toss in the raisins. Let them puff up slightly, then pour everything—ghee, nuts, and all—into the pudding. Mix to combine.
  9. Serve warm for a cozy treat or chill it for a refreshing dessert later.

  Nutrition Information

  Yield

  5

  Serving Size

  1
  Amount Per Serving Calories 463Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 45mgSodium 336mgCarbohydrates 43gFiber 2gSugar 23gProtein 15g

  TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

There’s something beautifully nostalgic about rice pudding—it reminds me of birthdays growing up, festive dinners, and quiet afternoons at home. It’s one of those recipes that brings people together without much effort.

Whether you’re new to making kheer or just looking for a dependable recipe to come back to, I hope this one becomes part of your own kitchen stories.

Try other Pudding recipes:

• First Watch Chia Pudding Bowl
• Turkish Fig Pudding
• Eton Mess