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.


★★★★★ 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

How to Make Kheer (Indian Rice Pudding)


  1. Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
  2. Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
  3. Stir 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.
  4. Serve into pudding dishes and sprinkle with the nuts.
  5. Enjoy!

Printable Recipe Card

About Kheer (Indian Rice Pudding)

Course/Dish: Puddings

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