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Kheer (Rice Pudding)

Kheer (Rice Pudding)


"This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!"
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35 m servings 513 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
  2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

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Read all reviews 132
  1. 172 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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 c...

Most helpful
Most positive
Least positive

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 th...

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...

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 i...

I'm an Indian originally from Delhi. My mom is Bengali and Bengali's are OBSESSED with rice. And potatoes, too, but that is irrelevant. I agree with an earlier reviewer: coconut milk is not need...

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 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 coconu...

Excellent recipe. My fiance, who is from India, absolutely loved it. Just a couple of things to keep in mind, however: Don't be surprised if you find yourself waiting for about 45 minutes or s...

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 cr...

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 'sp...

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