🍮 Kheer
Kheer is a South Asian rice pudding made by slowly simmering rice in milk until thick and creamy, sweetened with sugar and scented with cardamom and saffron. It is finished with slivered almonds. Kheer is served warm or chilled at festivals, weddings and religious offerings across India, Pakistan and Bangladesh.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g basmati rice, rinsed
- 1.2 l milk
- 100 g sugar
- ½ tsp ground cardamom
- 1 pinch saffron
- 30 g almonds, slivered
Method
- Soak the rice for 20 minutes, then drain.
- Bring the milk to a boil, add the rice and simmer on low, stirring often, for 40–45 minutes.
- When thick and creamy, add the sugar, cardamom and saffron and cook 5 more minutes.
- Stir in most of the almonds.
- Serve warm or chilled, topped with the remaining almonds.
How to make it lighter
- Use semi-skimmed milk to cut fat.
- Halve the sugar and add sweetness with cardamom and saffron aroma.
- Serve in small bowls — about 150 g is a satisfying dessert portion.
History
Sweet rice cooked in milk has been part of South Asian cooking for many centuries; a dish called payasa is often mentioned as its ancient forerunner. Today kheer is central to celebrations such as Diwali and Eid.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →