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


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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)


  • 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.
  • 5Enjoy!

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About Kheer (Indian Rice Pudding)

Course/Dish: Puddings

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