Rice Kheer | Creamy Indian Saffron Rice Pudding

Rice Kheer is a creamy Indian rice pudding made by slowly cooking rice and milk until thick and smooth, then flavouring the mixture with sugar, cardamom, rose water and aromatic saffron.

Saffronice Saffron Threads are bloomed in warm milk before being added to the kheer with sugar and cardamom.

Finished with chopped almonds, cashews and pistachios, Rice Kheer can be enjoyed warm or chilled.

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Understanding Rice Kheer

Creamy rice kheer garnished with saffron threads, sliced almonds and raisins.

Rice Kheer is an Indian rice pudding made by slowly cooking rice in milk until the grains are tender and the mixture becomes creamy.

This version combines basmati rice, whole milk and sugar with cardamom, rose water, saffron threads and chopped nuts.

The Heart of a Kheer Recipe

Basmati rice and whole milk form the base of the kheer. The rice is soaked for approximately 30 minutes, then gently simmered in the milk until tender.

Sugar, cardamom and bloomed saffron are added once the rice has softened, followed by rose water and chopped nuts to finish.

Ingredients for Creamy Rice Kheer

Basmati Rice

Basmati rice provides a fragrant base for the kheer. Rinsing and soaking the rice before cooking helps prepare the grains for the long, gentle simmer.

Whole Milk

Whole milk gives the dessert its rich, creamy consistency. The milk gradually reduces as the rice cooks.

Saffron Threads

Saffronice Saffron Threads add their distinctive aroma and golden colour. For better distribution, bloom them in a small amount of warm milk before adding them to the kheer.

Cardamom

A small amount of ground cardamom adds a warm, aromatic note that works particularly well with saffron.

Rose Water

Rose water adds another floral element. Because its flavour can be strong, it is added toward the end of cooking.

Nuts

Chopped almonds, cashews and pistachios add texture and make a simple garnish for the finished kheer.

Ingredients

For the Rice Kheer

¼ cup (about 50 g) basmati rice
1 litre (4 cups) whole milk
½ cup (about 100 g) sugar
Pinch of Saffronice Saffron Threads
¼ teaspoon (about 0.5 g) ground cardamom
2 tablespoons (30 ml) rose water
A mix of nuts (cashews, almonds, pistachios), roughly chopped

Let's Make Rice Kheer

Step 1 – Soak the Rice & Bloom the Saffron

Rinse the basmati rice under cold water until the water runs relatively clear. Soak for approximately 30 minutes, then drain.

Meanwhile, gently crush a pinch of Saffronice Saffron Threads and bloom them in warm milk.

Step 2 – Cook the Rice & Milk

Add 1 litre (4 cups) whole milk to a large, heavy-bottomed pan and bring it to a gentle boil.

Add the drained rice, reduce the heat and simmer gently for approximately 25 minutes, stirring regularly.

Step 3 – Add the Saffron, Sugar & Cardamom

Once the rice is tender and the milk has begun to thicken, add the bloomed saffron along with its milk.

Stir in the sugar and ground cardamom and continue cooking gently until the sugar has dissolved and the kheer reaches a creamy consistency.

Step 4 – Finish & Serve

Creamy rice kheer topped with cashews and sliced almonds in a red bowl.

Remove the pan from the heat and stir in the rose water.

Add some of the chopped almonds, cashews and pistachios, reserving the rest for garnish.

Serve the Rice Kheer warm, or allow it to cool before refrigerating and serving chilled.

How to Get Creamy Rice Kheer

Follow these key steps while cooking the rice and milk:

Cook low and slow. Gentle simmering gives the milk time to reduce while the rice softens.
Use whole milk. Cook the soaked basmati rice in 1 litre (4 cups) whole milk.
Rinse the rice first. Rinse under cold water before soaking for approximately 30 minutes.
Soak the rice first. Soak the rinsed basmati rice for approximately 30 minutes, then drain.
Use a heavy-bottomed pan. This makes it easier to cook the milk gently without scorching.
Stir regularly. Pay particular attention to the bottom and sides of the pan as the mixture thickens.
Don't rush the thickening process. The kheer will gradually become creamier as the rice cooks and the milk reduces.
The kheer thickens as it cools. Keep this in mind if you plan to serve it chilled.

How to Use Saffron in Rice Kheer

Gently crush a pinch of Saffronice Saffron Threads and bloom them in warm milk.

Add both the saffron threads and infused milk to the kheer.

Blooming the Saffron

Bloom the Saffronice Saffron Threads in warm milk, then add both the threads and infused milk once the rice is tender and the kheer has begun to thicken.

Choosing Saffron for Rice Kheer

For Rice Kheer, look for deep crimson saffron threads with a noticeable aroma and purchase from a trusted source.

Whole threads also work particularly well here because you can bloom them before adding them to the milk.

Use Saffronice Saffron Threads for the warm-milk infusion.

Easy Rice Kheer Variations

Traditional rice kheer served in a brass bowl, garnished with cashews, raisins and cardamom.

Sabudana Kheer

Sabudana Kheer uses tapioca pearls instead of rice, creating a different texture while retaining the sweet milk-based preparation.

Adjust the Nuts

Use your preferred combination of almonds, cashews and pistachios, or leave out one variety if you don't have it available.

Adding the Rose Water

Remove the kheer from the heat, then stir in the rose water before adding the chopped nuts.

Warm or Chilled Rice Kheer?

Both work.

Warm kheer has a softer, looser consistency immediately after cooking.

When refrigerated, the pudding becomes noticeably thicker as the rice and milk cool. If you're preparing it specifically to serve chilled, you may want to stop cooking while it's still slightly looser than your desired final consistency.

Expert Tips

A few simple techniques will help you get creamy rice, balanced aromatics and plenty of texture from the nuts.

Use a heavy-bottomed saucepan. Add the milk to the pan before bringing it to a gentle boil.
Soak the rice before cooking. Give the basmati approximately 30 minutes in water.
Bloom the saffron separately. Infuse the threads in warm milk for 10–15 minutes.
Keep the heat gentle. Avoid rapidly boiling the milk once the rice has been added.
Stir frequently. This becomes increasingly important as the mixture thickens.
Add sugar after the rice has softened. Let the rice cook in the milk before sweetening the mixture.
Add the rose water after cooking. Remove the pan from the heat, then stir in the rose water.
Save some nuts for garnish. Adding them just before serving provides extra texture.

Serving Rice Kheer

Serve the Rice Kheer warm or chilled in individual bowls.

Finish with chopped almonds, cashews and pistachios before serving.

More Saffron Recipes to Try

If you enjoyed the combination of rice, saffron and aromatic flavours in Rice Kheer, explore these other recipes.

Saffron Rice with Cranberries combines basmati rice with butter, saffron threads and dried cranberries for a fragrant sweet-and-savoury rice dish.
Persian Saffron Rice with Crispy Potato Tahdig is another saffron-and-rice favourite, featuring aromatic rice with a crisp golden potato layer.
Saffron Panna Cotta is a smooth, creamy saffron dessert that makes a good follow-up for readers who enjoyed the soft texture of Rice Kheer.

Storage

Allow leftover Rice Kheer to cool before transferring it to an airtight container and refrigerating promptly.

The kheer will thicken as it chills. Stir gently before serving.

Add the chopped nuts when serving.

Ready to Make Rice Kheer?

Soak the basmati rice and bloom Saffronice Saffron Threads in warm milk, then gently simmer the rice with whole milk until tender and creamy.

Add the sugar, saffron infusion and cardamom before finishing with rose water and chopped nuts.

Serve the Rice Kheer warm or chilled, finished with chopped almonds, cashews and pistachios.

Frequently Asked Questions

What is Rice Kheer?

Rice Kheer is an Indian rice pudding made by slowly cooking basmati rice with whole milk and sugar. This version also includes saffron, cardamom, rose water and chopped nuts.