The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over.

My husband had 5 male guest from India and I made this dish for them. The guys recommendations; don't need to use coconut milk, use whole milk and not any low fat milk, need to cook a lot longer- about an hour. You can tell the rice is done when if you take a piece out and you should be able to smoosh it easily with your finger. I have more of a sweet tooth and I tried while cooking before I added the raisins and cardamom and loved it. I bet kids would like it also before the raisins, cardamom and rose water is added.

This recipe makes very nice kheer. The coconut milk is a creative addition that really enhanced the flavor. The liquid-to-rice ratio was perfect in the finished dessert, with the rice swimming in the delicately sweet, creamy base. This is a recipe I will enjoy making again.

The taste is all right, but I think the recipe amounts are off. I've never had authentic kheer and am just going off my experiences with rice puddings in general, but: 1) The ratio of liquid to rice seems off, especially given the cooking times. It's recommended that you simmer the mixture for 20 minutes, but it will take longer to boil down the milk mixture, as well as to cook the rice thoroughly. 2) It's my understanding that rice pudding is not served warm. After adding the cardamom and raisins, the pudding is still hot and therefore soupy. To get it to thicken like traditional rice puddings, you have to chill the mixture. I would recommend either lowering the amounts of each milk to 1.5 cups, or raising the amount of rice to about 3/4 c. Definitely simmer for a longer time-- at the very least, 35 minutes. To expedite the cooling process, put the pudding in its serving dish(es), then put that inside a larger pan/dish/tub and fill with ice water, then stick the whole thing in the fridge.

This was awesome! I made a coupke changes, however: I did not use the rose water, and I made the dish vegan by substituting the milk with vanilla rice milk, and also used only half of the coconut milk, substituting soy coffee creamer for the other half. I toasted the nuts in a dry pan before adding them to the mixture which I think really brought out the flavor. When I served it, I dusted the bowls with just a tiny pinch of nutmeg. This went over REALLY well at the food co-op where I cook for the masses.

OH Yesssssss......... let me start with saying I have never had any type of rice pudding before. This is my very first experience with making and tasting rice pudding. W@W this was so good so creamy and geez so tasty. I am NOW a HUGE fan of rice pudding, I did follow recipe except for I added just about 1/4 cup more rice, a tad bit more of the cardamom, becuase I really love this spice, and topped my serving with toasted walnuts and toasted coconut flakes, this to me is super delicous:) Thank you so much for a great treat! Now my tummy is all warm inside;)

Don't be put off by the texture of this pudding! Kheer is the original rice pudding, which became part of western cuisine through the British. I like this, but my husband and son didn't (too 'spicy' for them). I didn't have enough coconut milk, so I used more 1% milk than called for. The flavour is nice and somewhat creamy (would have been better and creamier with the proper proportion of coconut milk). I used a little more rose water and cardamom than stated, used sultana raisins, and added a pinch of cinnamon. Other tips: cook the rice as long as it takes for it to become porridge-like in consistency. After refrigerating the leftovers, the kheer thickens up, so you might want to add a bit of milk.

kheer is supposed to be more liquid-y than traditional rice puddings! It's not meant to feel like a log sitting in your stomach.

This was absolutely perfect--it tasted just like the rice pudding at my favorite Indian restaurant. It does taste best chilled, imho. Thanks, Patrick!

I' give you three and a half if I could. While it does taste yummy, and was easy to make it's still a little off from the other kheer. To the other person who responded, Kheer is what could be considered like american rice pudding. It is not anywhere near as thick or super sweet as the american version. This can be served hot or cold. (though I like it at room temp)