Kheer, lovely kheer. It’s made for every festival, holiday, or auspicious occasion. And for good cause. Rice pudding is amazing.

Kheer is creamy, chewy, and perfectly flavored with cardamom and saffron. Not to mention the slight nutty crunch of the almonds. It’s so very tasty.

Rice pudding was once a royal dessert, simply because of the rich ingredients. With the #1 & #2 most expensive spices in the world being in it, in addition to the copious quantities of milk, sugar, and nuts. It definitely wasn’t a dessert for the budget conscious. But luckily for us, all of those ingredients are now affordable.

This dish is simple to make but keep in mind that it does require constant attention. So definitely don’t put it on the stove and walk away for long. Also, don’t look for quick fixes and take the time to slow cook this. It’s well worth the time and effort. While you’re plugging through make yourself a nice hot cup of masala chai and eat a bikkie.

A lot of people add raisins to this dish but I can’t handle the the stiff rice pudding and then some weird squidgy soft thing in the middle, so I skip the raisins. Should you have better tastes than I, raisin away, my friend.

Summer or winter, hot or cold, this dessert is amazing! I’ve had it after a sumptuous meal, as breakfast, or even just a mid morning snack. It will easily last in the fridge for up to a week. And if you notice it’s gotten a bit thick just stir in a couple tablespoons of milk.

P.S. Go big or go home – meaning don’t ruin it by doing nonfat or skim milk. You’ll end up with a runny mush.

A couple more creamy beauties to try:


Course: DessertCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time








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  • 2 cups rice

  • 8 pods whole cardamom

  • 6 cups whole milk

  • 1/2 tsp saffron

  • 1/2 cup sugar, or to taste

  • 1/4 cup sliced almonds

Equipment/Specialty Items


  • Thoroughly wash rice and soak for 30 minutes.
  • Remove the seeds from 4 pods of cardamom and crush with a mortar and pestle. Discard husk.
  • In a medium sized pot, heat milk over medium low heat. Make sure to consistently stir. Do NOT let the milk stick to the bottom. I find it’s best to stir it with a silicone spatula.
  • When the milk is at a simmer, stir in whole pods of cardamom, crushed cardamom, and saffron. Cook for 1 minute.
  • Drain rice and stir into milk.
  • Continue to cook for approximately 40 minutes on medium low heat, stirring every 3-5 minutes. Make sure to not let milk or rice stick to the bottom and to really stir in any milk solids or skin.
  • Stir in sugar and cook for 10-20 minutes, or until the rice pudding has thickened to desired consistency. If you notice that you need it a bit thinner add in a few tablespoons of milk at a time. If you need it thicker let it keep cooking.
  • Serve: Hot or cold. Garnish with pistachios, almonds, saffron, cardamom, or anything else you please.


  • If your rice pudding is too thick after a night in the fridge just add a bit of milk

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Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 10.4g 16%
    • Saturated Fat 4.8g 20%
  • Cholesterol 24mg 8%
  • Sodium 101mg 5%
  • Amount Per Serving% Daily Value *
  • Potassium 458mg 14%
  • Total Carbohydrate 78.4g 26%
    • Dietary Fiber 1.5g 4%
    • Sugars 29.7g
  • Protein 13.2g 26%
  • Calcium 24%
  • Iron 17%
  • Vitamin D 488%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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