Sweet Rice / Kheer

Ingredients

• 710 ml (3 cups)water
• 95 g (1/2 cup)long-grain white rice
• 1 whole stick or 1/2 tspcinnamon
• 1/4 tsp or 2 podsground cardamom
• A dashnutmeg
• Optional, to tastedried cherries, raisins or nuts
• 240 ml (1 cup)whole milk
• 354 ml (12 oz)evaporated milk
• About 198 g (7 oz), or to tastecondensed milk

Instructions

1. 1

   Cook the rice

   Bring 710 ml (3 cups) of water to a medium boil. Add the washed rice, cinnamon, cardamom and nutmeg, then cook over medium heat until the rice is completely tender, about 30 minutes. If needed, add more water 120 ml (1/2 cup) at a time.

2. 2

   Add whole milk

   When the rice is fully cooked and the mixture looks soupy, stir in 240 ml (1 cup) of whole milk. Reduce the heat to low and simmer for 8–10 minutes, adding the desired amount of cherries, raisins or currants.

3. 3

   Simmer with evaporated milk

   Pour in one 354 ml (12 oz) can of evaporated milk; the mixture will look loose and watery. Simmer over very low heat for 25–30 minutes, stirring frequently but avoiding scraping the bottom, until it begins to thicken and look lumpy.

4. 4

   Sweeten the kheer

   Once the rice mixture is thick and has a pudding-like texture, stir in condensed milk to taste. The recipe uses about 198 g (7 oz), then it is ready to enjoy.

What is kheer?

Kheer is a South Asian rice pudding, commonly associated with Indian cooking and served as a dessert or festive sweet. Rice cooks slowly in milk until its starch helps create a soft, thick consistency.

This version cooks the rice in water first, then adds whole and evaporated milk in stages. Cinnamon, cardamom and nutmeg bring warmth, while condensed milk lets you control the sweetness at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 47g carbs, 12g fat.

The rice provides most of the carbohydrates, while whole milk, evaporated milk and condensed milk contribute much of the fat and energy; the dairy also supplies protein. Optional dried fruit or nuts will change the per-serving values. Pair a bowl with a meal that includes vegetables and a protein source if serving it as part of a larger meal.

The rice and spices

Rice: Long-grain white rice is the choice here; wash it before adding it to the boiling water. Cook it until fully tender, since the later simmer is for thickening rather than finishing undercooked grains.

Spices: A cinnamon stick or ground cinnamon can be used, and cardamom may be ground or added as pods. Nutmeg is used sparingly, just as a dash.

Build the texture in stages

First simmer: The rice cooks in water for about 30 minutes, with extra water added in 120 ml (1/2 cup) increments if needed. The recipe describes the cooked rice as soupy before the milk goes in.

Final simmer: Evaporated milk makes the mixture look loose at first, so give it 25–30 minutes over very low heat to thicken. Stir frequently, but avoid scraping the bottom of the pan.

Know when it is ready

Rice: Check that the grains are completely cooked before adding the whole milk. They should be tender rather than firm in the centre.

Pudding: After the evaporated milk simmers, look for a thicker, lumpy mixture with a pudding-like texture. It will be less watery than it was just after the milk was added.

Sweeten to taste

Condensed milk: Add it only once the pudding has thickened, then stir it through. About 198 g (7 oz) is the recipe's guide, but the amount can be adjusted to suit your taste.

Fruit and nuts: Cherries, raisins or currants go in during the whole-milk simmer, while nuts are listed as an optional addition. Add only the desired amount.

Serving ideas

Serve kheer as a dessert after a meal or as a sweet snack. Its creamy texture and warm spices pair well with the optional dried fruit or nuts already suggested in the recipe.

For a more balanced plate, enjoy a moderate bowl after a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Wash the rice before adding it to the boiling water.
• Add extra water in 120 ml (1/2 cup) increments if the rice needs more cooking liquid.
• Keep the heat very low during the final 25–30 minute simmer.
• Stir frequently once the evaporated milk is in, without scraping the bottom.
• Taste the pudding before adding all the condensed milk.
• Add dried cherries, raisins or currants during the whole-milk simmer.

Variations

• Use raisins: Stir them in during the whole-milk simmer as directed.
• Add dried cherries: Use the desired amount during the 8–10 minute simmer.
• Include currants: Add them along with the whole milk.
• Finish with nuts: Stir in optional nuts to add a contrasting texture.
• Choose ground cinnamon: Use 1/2 tsp instead of a cinnamon stick.
• Use cardamom pods: Add 2 pods in place of 1/4 tsp ground cardamom.

Common mistakes to avoid

• Undercooked rice: Continue the first simmer until the grains are fully tender before adding milk.
• Too little cooking liquid: Add more water 120 ml (1/2 cup) at a time if needed.
• Raising the heat too high: Keep the final simmer very low so the mixture can thicken gradually.
• Scraping the pan bottom: Stir frequently but avoid scraping the bottom during the evaporated-milk simmer.
• Expecting instant thickness: The mixture looks watery after the evaporated milk is added; allow the full 25–30 minutes to thicken.
• Adding all the sweetener by default: Start with condensed milk to taste, using about 198 g (7 oz) as the recipe's guide.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring; add a little milk or water if the chilled pudding has thickened too much.

Frequently asked questions