Kheer (Indian Rice Pudding) Recipe

Indian Rice pudding payasam decorated with Cashews and raisin in a brass pot

Photos of Kheer (Indian Rice Pudding) Recipe


This kheer or Indian rice pudding recipe is a popular Indian dessert. Derived from the Sanskrit word for milk, it is made with rice, sugar, milk, and spices for an aromatic and sweet treat.

Prep: 10 mins
Cook: 45 mins
Total: 55 mins


  • 4 cups milk, or 2½ cup milk for instant pot
  • ¼ cup water, avoids burning
  • 1⁄4 cup rice, basmati or any rice
  • 8 tbsp organic sugar, or 6 tbsp for moderate sweetness
  • 1⁄2 tsp cardamom powder, elaichi (about 2 or 3 pods)
  • 10 cashews, or blanched almonds, chopped


  • 10 pistachios, chopped
  • 2 tbsp raisins
  • 1 tbsp ghee, for frying nuts
  • 1 pinch saffron, or 1 tsp edible rose water


To Prepare:

  1. Using a colander, wash rice a few times with clean water and drain. Chop nuts and set aside.


  1. In a large heavy bottom pot, pour water to prevent kheer from burning at the bottom. Pour milk and bring to a boil. Stir often to prevent fats from getting stuck at the bottom.
  2. Add in drained rice and cook on a medium flame until the rice is soft, completely cooked, and slightly mushy. Stir often to keep milk from burning.
  3. Add the sugar and continue to stir until the rice kheer turns thick. Add cardamom powder, rose water, and nuts. Continue to cook for 5 minutes. Turn heat off when kheer reaches desired consistency, slightly runny.
  4. Kheer thickens once it cools down. Garnish with more nuts and raisins if preferred. Serve.

Recipe Notes

Instant Pot Kheer:

  1. Press the Saute button.
  2. Add 1 tbsp ghee or butter to the Instant Pot. Fry cashews until slightly golden. Add raisin and cook for 30 seconds. Set aside. This step is optional.
  3. Pour water to avoid burning then add milk, rice, and sugar to the Instant Pot. Give it a good mix and cover the pot with the lid.
  4. Set the steam release handle to "Sealing". Press the porridge button. Set timer to 18 minutes. When done press "Cancel" and "Switch Off". Wait for the pressure to be naturally released.
  5. Open the pot and add cardamom powder and rose water. Stir to combine. For a thicker consistency cook on Saute Mode for a few minutes until thick if preferred.
  6. Scoop kheer to serving bowls and sprinkle raisins and nuts to garnish. Can also be served chilled.


  • Sugar: 37g
  • :
  • Calcium: 511mg
  • Calories: 2711kcal
  • Carbohydrates: 565g
  • Cholesterol: 39mg
  • Fat: 19g
  • Fiber: 11g
  • Iron: 7mg
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 2g
  • Potassium: 1291mg
  • Protein: 56g
  • Saturated Fat: 9g
  • Sodium: 130mg
  • Vitamin A: 406IU
  • Vitamin C: 2mg
Nutrition Disclaimer
Want to share your own twist on this classic Indian dessert or discuss other rice pudding variations? Join the conversation in the Recipe Sharing forum and let's explore the wonderful world of kheer together!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!