There’s something almost magical about a spoonful of warm, creamy kheer—the way the fragrant cardamom dances on your tongue, the tender grains of rice melting into the rich milk, and that golden hue from just a whisper of saffron. This isn’t just dessert; it’s a hug in a bowl, a tradition passed down through generations, and a little luxury you can whip up with just a handful of pantry staples.
Whether you’re craving something sweet after dinner or need a showstopper for your next gathering, this kheer delivers. It’s the kind of dish that feels equally at home at a festive celebration or on your couch on a rainy Tuesday night. And the best part? It’s forgiving, flexible, and downright delicious.
If you're looking for the perfect Cardamom-Scented Rice Pudding (Kheer), you're in the right place. Whether you love Sides Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why This Recipe Works
- Aroma that stops you in your tracks: Cardamom and saffron aren’t just spices—they’re storytellers, weaving warmth and sophistication into every bite.
- Texture you can tailor: Like it thick and spoonable? Cook it longer. Prefer it silky and loose? Pull it off the heat a little sooner.
- Endless ways to make it your own: Sprinkle with nuts, drizzle with rose syrup, or toss in fresh fruit—this pudding is your canvas.
The Good Stuff You’ll Get
- Effortless elegance: No fancy techniques here—just good ingredients and a little patience.
- A sneaky dose of goodness: Milk brings protein and calcium, while cardamom quietly aids digestion.
- Universal appeal: Serve it to kids, grandparents, or your pickiest friend—it’s a crowd-pleaser in every sense.
Essential Ingredients & Tools
Ingredients for the Rice Pudding
- ½ cup basmati rice (the long, slender grains give the perfect delicate texture—though Jasmine Rice works in a pinch).
- 4 cups whole milk (the richer, the better—though coconut milk makes a dreamy dairy-free swap).
- ½ cup sugar (adjust to your sweet tooth—jaggery, honey, or maple syrup also play nicely).
- 6 green cardamom pods, lightly crushed (their floral warmth is the soul of this dish—ground cardamom works if you’re in a hurry).
- 1 pinch saffron threads (optional but glorious—it adds a golden glow and earthy depth).
- 2 tbsp chopped pistachios or almonds (for that satisfying crunch—skip if nuts aren’t your thing).
- 1 tsp rose water (a floral high note—optional but lovely).
Tools
- Heavy-bottomed saucepan (keeps the milk from scorching and distributes heat like a champ).
- Wooden spoon (gentle stirring keeps the rice grains intact).
- Fine-mesh sieve (for rinsing the rice—no one wants a gluey pudding).
- Mortar and pestle (to crack open those cardamom pods—or just use the back of a knife).
Serves: 4 | Prep: 5 min | Cook: 35 min | Total: 40 min
How to Make Cardamom-Scented Rice Pudding (Kheer)
- Rinse and soak the rice—trust me, it matters: Toss the ½ cup basmati rice into a fine-mesh sieve and rinse under cold water until the water runs clear. This washes away excess starch, which can turn your pudding into paste. Soak the rinsed rice in water for 10 minutes—this little bath ensures the grains cook evenly and stay tender. Drain well—no one likes watery kheer.
- Warm the milk with love—no rushing: In a heavy-bottomed saucepan, heat the 4 cups whole milk over medium-low heat until it’s just steaming—don’t let it boil. High heat is the enemy here—it can scorch the milk or leave you with a pesky skin. Stir occasionally with a wooden spoon to keep things even. This slow warming lets the milk’s natural sugars caramelize slightly, adding a subtle depth you’ll taste in every spoonful.
- Toast the rice for extra flavor (optional but worth it): For a nutty twist, toss the drained ½ cup basmati rice into the dry saucepan and toast for 2 minutes until fragrant. This little trick, called blooming, wakes up the rice’s natural aroma—think of it like toasting spices before adding them to a curry.
- Simmer with spices—the magic happens here: Add the ½ cup basmati rice, 6 crushed cardamom pods, and 1 pinch saffron threads to the steaming 4 cups whole milk. Turn the heat to low and let it all simmer for 25–30 minutes, stirring every 5 minutes. This slow dance lets the rice absorb the milk gradually, creating a luscious, creamy texture. Don’t stir too vigorously—gentle folds keep the rice grains from turning to mush.
- Sweeten the deal: Once the rice is tender and the mixture has thickened slightly, stir in the ½ cup sugar and 1 tsp rose water. Let it simmer for 5 more minutes to dissolve the sugar completely. Taste and adjust—remember, the flavors will mellow as it cools.
- Let it rest—good things come to those who wait: Fish out the 6 crushed cardamom pods for a smoother bite. Let the kheer sit for 5 minutes off the heat—this lets the spices mingle and deepen. Serve warm with a sprinkle of 2 tbsp chopped pistachios or almonds, or chill it for a firmer, refreshing treat.
Chef’s Wisdom
Unlocking the Full Power of Cardamom
Crush the 6 green cardamom pods just enough to release their oils—don’t smash them to bits, or the seeds inside can add bitterness. For an even deeper flavor, dry-toast the crushed pods in the pan for 30 seconds before adding the 4 cups whole milk. This blooming technique intensifies the spice’s fragrance, making every bite more aromatic.
The Art of the Perfect Texture
Creamy kheer is all about low and slow. High heat risks curdling the 4 cups whole milk or clumping the ½ cup basmati rice. Stir frequently but gently—just enough to prevent sticking. For an ultra-silky finish, blend half the pudding with an immersion blender before serving, leaving the rest whole for a playful contrast.
Pro Technique
Stirring—Less Is More
Stirring kheer is a delicate balance. Too little, and the 4 cups whole milk scorches; too much, and the ½ cup basmati rice breaks down into porridge. Aim for gentle, occasional folds—just enough to keep things moving. If the pudding thickens too much, thin it with a splash of warm milk and stir until smooth.
The Flavor-Boosting Power of Patience
Kheer tastes even better the next day. Make it ahead, refrigerate overnight, and let the 6 green cardamom pods and 1 pinch saffron threads work their magic. Before serving, let it sit at room temperature for 15 minutes or reheat gently with a splash of milk to bring back the creaminess.
Storage & Freshness Guide
Short-Term Storage
Let the kheer cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the pudding’s surface before sealing.
Freezing for Later
Kheer freezes beautifully for up to 1 month. Portion it into freezer-safe containers, leaving ½ inch of headspace for expansion. Thaw overnight in the fridge and give it a vigorous stir before serving to bring back the creamy texture.
Reviving Leftovers
Reheat refrigerated or thawed kheer in a saucepan over low heat with a splash of milk. Whisk gently to smooth out any lumps or separation. For a fresh twist, top with toasted coconut or a handful of pomegranate seeds.
Nutrition Profile
Indulgence with a side of nourishment—per serving (1 cup):
- Calories: 280
- Fat: 10g
- Protein: 8g
- Carbs: 40g
- Fiber: 1g
Ingredient Variations and Their Impact
Arborio Rice for Extra Creaminess
- Swap: Use Arborio rice instead of ½ cup basmati rice for a thicker, almost risotto-like texture. Its high starch content creates a luxuriously creamy pudding without extra dairy.
- Upgrade: Toast the rice in ghee before adding 4 cups whole milk for a buttery, nutty depth.
Coconut Milk for a Vegan Twist
- Swap: Replace 4 cups whole milk with full-fat coconut milk for a tropical vibe. Reduce cooking time by 5 minutes to avoid graininess.
- Upgrade: Toss in a pandan leaf while simmering for a subtle vanilla-like aroma.
Date Syrup for Natural Sweetness
- Swap: Swap ½ cup sugar for date syrup—it adds a caramel-like richness and extra fiber.
- Upgrade: Stir in a pinch of cinnamon to complement the dates’ deep flavor.
Quinoa for a Protein Punch
- Swap: Use cooked quinoa instead of ½ cup basmati rice for a nutty, protein-packed twist. Rinse it well to avoid bitterness.
- Upgrade: Toast the quinoa in a dry pan before simmering to enhance its earthy notes.
Rose Petals for Floral Luxury
- Swap: Steep dried edible rose petals in the 4 cups whole milk with the 6 green cardamom pods for a Persian-inspired variation.
- Upgrade: Drizzle with orange blossom water for a citrusy floral kick.
Perfect Pairings
Complementary Dishes
- Masala Chai: The warm spices in chai—ginger, cloves, and black pepper—echo the 6 green cardamom pods in the kheer, creating a harmonious flavor dance. Serve the tea hot alongside chilled kheer for a delightful contrast.
- Crispy Jalebi: The crunchy, syrup-soaked spirals of jalebi add a playful texture against the creamy pudding, while their tangy sweetness balances the richness.
Drinks
- Moscato d’Asti: This lightly sparkling wine, with its peach and apricot notes, highlights the 1 pinch saffron threads’ floral tones without overpowering the dessert.
- Saffron-Infused Lassi: Blend yogurt with a pinch of saffron and honey for a cooling drink that complements the kheer’s warmth.
Something Sweet
- Fresh Mango Slices: Juicy, ripe mango adds a bright, tangy contrast to the creamy pudding—plus, it looks stunning on top.
- Rosewater Whipped Cream: Fold a teaspoon of rosewater into softly whipped cream for an aromatic topping that ties everything together.
Cardamom-Scented Rice Pudding (Kheer): A Bowl of Comfort with a Touch of Elegance
Make the creamiest Cardamom-Scented Rice Pudding (Kheer) with my easy recipe. Rich, aromatic, and perfect for dessert any night. Try it now!
Ingredients
Main
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½ cup basmati rice
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4 cups whole milk
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½ cup sugar
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6 green cardamom pods (lightly crushed)
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1 pinch saffron threads
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2 tbsp chopped pistachios or almonds
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1 tsp rose water
Instructions
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Rinse the ½ cup basmati rice under cold water until the water runs clear. Soak for 10 minutes, then drain.01
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Heat the 4 cups whole milk in a heavy-bottomed saucepan over medium-low heat until steaming.02
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Optional: Toast the drained ½ cup basmati rice in the dry saucepan for 2 minutes until fragrant.03
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Add the ½ cup basmati rice, 6 crushed cardamom pods, and 1 pinch saffron threads to the 4 cups whole milk. Simmer on low for 25–30 minutes, stirring every 5 minutes.04
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Stir in the ½ cup sugar and 1 tsp rose water. Simmer for 5 more minutes.05
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Remove the 6 crushed cardamom pods and let the kheer rest for 5 minutes before serving.06
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