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–+ servings
Indian rice pudding, with the beautiful flavours of cardamom, saffron and pistachio in a smooth and creamy comforting dessert. Recipe by movers and bakers
4.50 from 2 votes

Easy Indian Rice Pudding (Kheer)

Experience the authentic flavors of India with this creamy, aromatic Indian Rice Pudding (Kheer). Cardamom, saffron and pistachio make this one Indian rice pudding with a twist you do not want to miss!
Servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 100 g (1 cup + 1 tbsp) pudding rice (see notes below)
  • 450 ml (1 ¾ cups + 2 tbsp) water
  • 200 g (½ cup + 2 tbsp) condensed milk (fat free, vegan or regular all work)
  • 0.25 tsp cardamom, ground (see note)
  • pinch saffron strands, crushed
  • pistachio nuts and dried rose petals, to garnish

Instructions

  • Rinse the rice in plenty of water to remove any debris and excess starch, then leave to soak in clean water for about 20 minutes. Once soaked, drain the water before cooking.
  • In a small saucepan, cook the drained rice in the water over medium-low until tender. There will be a little water remaining once cooked, but it should be starting to thicken up. This takes me about 10-15 minutes.
  • Add in the condensed milk, cardamom and crushed saffron strands, stirring to combine well. Continue to cook on a slightly lower heat, stirring continuously, until thickened and beautifully golden in colour (thanks to the saffron).
  • Split the rice pudding evenly between the serving bowls, then top each bowl with a few pistachio nuts and some dried rose petals to garnish.

Notes

  • If you cannot get hold of pudding rice (it is normally found around the tinned rice pudding in the store), another short grain starchy rice will work just as well. So other options would be rices such as risotto or arborio rice, as they are short and more rounded as well as giving a wonderfully cream result!
  • I absolutely adore cardamom, but know it can be a bit potent for some people. My suggestion of ¼ tsp cardamom hence may be a little strong for some. This is especially true if using freshly ground cardamom, as pre ground cardamom loses its potency the longer it is stored. With all these different factors in mind, please feel free to adjust the quantity to suit your preferences.
  • Rinsing the rice before cooking helps the rice have the best texture and not end up a slimy mess. Soaking rice helps start the rice off on absorbing liquid, so reducing the cooking time required. You can skip the soaking if you have no time for it, but I would strongly recommend rinsing before cooking this Indian rice pudding.
  • As an alternative, you could use cashew nuts or even almonds instead of pistachio nuts to top this pudding. You could also add in some raisins as part of the garnish, if you wish, for extra flavour, texture and general yum!
    • Author: Andrea
    Calories: 122kcal
    Course: Dessert
    Cuisine: British, Indian
    Keyword: Authentic Indian sweets, Cardamom Rice Pudding, Creamy saffron dessert, Desi rice pudding, Eggless rice pudding, Festive Indian recipes, Indian Rice Pudding, One-pot Indian dessert, Traditional Kheer Recipe

    Nutrition

    Calories: 122kcal