Royal Rice Pudding (Kheer)

Name: Royal Rice Pudding (Kheer)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 20
Ingredients: 2 cups rice,; 4 cups water; 1 tsp salt; 3 cups whole milk; 2 cups sugar; 1 tbsp cardamom powder; 2 cups full-fat double cream; 2 tbsp kewra water; 2 tbsp ghee; 2 tbsp whole almonds; 2 tbsp whole pistachios; 2 tbsp whole cashews; 4 tbsp almonds, chopped; 4 tbsp pistachios, chopped; 4 tbsp cashews, chopped

Aamna Bawa 27th October 2024

Servings: 20 Total Time: 1 hr 10 mins Difficulty: Beginner

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This royal rice pudding, or kheer, is rice cooked until soft, lightly blended with whole milk, then simmered with sugar and cardamom and enriched with double cream and kewra water. It’s finished with ghee-roasted almonds, pistachios and cashews.

It makes a big pot for about 20 people, so it’s perfect for festive gatherings. It takes about 1 hour 10 minutes.

Why this recipe works

Rice partly blended. A quick blitz thickens the pudding while leaving some grains for bite.
Double cream. It makes the kheer extra rich and silky.
Kewra water. A floral finish that makes it feel special.
Ghee-roasted nuts. Golden almonds, pistachios and cashews on top add crunch.

Tips for the best kheer

Soak the rice. It cooks more evenly.
Stir constantly once the milk is in. Milk catches easily on the bottom.
Lower the heat after adding cream. The pudding thickens as it cooks.
Serve warm or chilled. It thickens further as it cools.

How to serve kheer

Serve warm or chilled, topped with the roasted nuts. For more South Asian sweets, try our sooji halwa or the Burmese kaala halwa.

Royal Rice Pudding (Kheer) FAQs

What is kheer?

A South Asian rice pudding made by cooking rice slowly in milk with sugar and cardamom.

Is kheer served hot or cold?

Both. It’s lovely warm, and it thickens and sets a little when chilled.

What is kewra water?

A fragrant water made from the flowers of the screwpine (pandanus) plant, used in South Asian sweets and biryanis.

How many does it serve?

About 20 people.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Royal Rice Pudding (Kheer)

This rice pudding, or kheer, is a luxuriously creamy dessert that is perfect for any festive gathering. Made with milk, double cream, and a touch of floral kewra, it brings a comforting richness that’s both simple and decadent.

Author: Aamna Bawa

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Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins Difficulty: Beginner Servings: 20 Estimated Cost: £ 5 Best Season: Suitable throughout the year

Instructions

Video

Cook the Rice:

In a deep, thick-bottomed pan, add the soaked rice and four cups of water. Add a teaspoon of salt, bring to a gentle boil, cover with a lid, and cook for 20 minutes until the rice is 80% done.

Prepare Ghee-Roasted Nuts:

In a separate pan, melt two tablespoons of ghee over medium heat. Add two tablespoons each of whole almonds, pistachios, and cashews. Roast for about two minutes, stirring continuously until golden, then set aside.

Chop Additional Nuts:

Chop four tablespoons each of almonds, pistachios, and cashews. These will be added to the pudding later.

Add Milk and Blend the Rice:

Once the rice has cooked for 20 minutes, pour in three cups of whole milk. Stir well, then use a hand blender to blend the rice slightly. The goal is a textured blend with visible pieces of rice for a bit of bite.

Reduce the Pudding Base:

Turn up the heat slightly and begin stirring as the mixture reduces. Stir continuously to prevent the milk from sticking to the bottom of the pan.

Incorporate Sugar and Spices:

Add two cups of sugar and stir until fully dissolved. Next, add a tablespoon of cardamom powder and mix thoroughly. Continue stirring for another 10 minutes as the mixture thickens.

Add Cream for Extra Richness:

Pour in two cups of full-fat double cream and stir well. Lower the heat as the mixture will thicken naturally.

Add Chopped Nuts and Kewra Water:

Stir in the chopped cashews, almonds, and pistachios for a nutty texture. Finally, add two tablespoons of kewra water, which brings a delicate floral aroma to the dish.

Final Simmer:

Cover the pan with a lid and let the pudding simmer on very low heat for 20 minutes. Stir every five minutes to prevent sticking and reach a beautifully rich consistency.