Kheer (Indian Rice Pudding)

Jo Zimny


My hubby and I just love East Indian food. One of our favourite restaurants, the Taj Palace makes this and it's so good, so I had to try to make it at home. It turned out pretty darn tasty. It tends to be a bit waterier then regular rice pudding. You can double the recipe if you wish.

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★★★★★ 2 votes
10 Min
25 Min


3 Tbsp
xylitol, or other dry sweetener
1 c
coconut milk, unsweetened
2 c
almond milk, unsweetened
1/3 c
jasmine rice
1/4 c
currants or raisins
1/2 tsp
ground cardamom
1/2 tsp
rose water (optional)
1/4 c
slice almonds, toasted
1/4 c
pistachios nuts, chopped


1Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
2Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
3Stir in the currants or raisins, the cardamom and rose water and cook for a few more minutes. Taste to make sure it's sweet enough for you.
4Serve into pudding dishes and sprinkle with the nuts.

About this Recipe

Course/Dish: Puddings