Kheer

A slow-reduced rice pudding

Rice pudding simmered slowly in milk until it thickens and takes on a faint caramel note, finished with nuts and saffron.

Kheer's texture comes almost entirely from patience — milk is reduced slowly over low heat with rice until it naturally thickens, rather than being helped along with cornstarch or another thickener.

What is kheer?

Kheer is a rice pudding made by simmering rice in milk over low heat until the milk reduces and thickens naturally, sweetened and finished with cardamom and a scatter of nuts. It is a common dessert at Eid and other celebrations, though simple enough to make on an ordinary day too.

Ingredient notes and substitutions

Use a small amount of rice relative to the milk — kheer is a milk-forward dessert, not a rice-forward one. Stir occasionally, not constantly, over low heat to prevent the milk from catching on the bottom of the pan without breaking down the rice grains.

Common mistakes

Cooking over heat that's too high is the most common mistake — it risks scorching the milk on the bottom of the pan long before the kheer has actually thickened. Adding sugar too early can also slow the rice from softening properly, so it's best stirred in only once the rice is tender.

What to serve with it

Serve warm or chilled, topped with slivered almonds, pistachios and a light dusting of extra cardamom — kheer is served in small bowls or cups rather than as a large single dessert.

Storage and reheating

Refrigerate in a covered container for up to three days; it thickens further once cold. Thin with a splash of warm milk when serving again if it has set too firm.

Frequently asked questions