📸 Image coming soon for Rice Kheer
Rice Kheer
Desserts • India
How to Make Rice Kheer (Traditional & Healthy Version)
Rice Kheer, also known as Chawal ki Kheer, is a classic North Indian dessert cherished across India during festive occasions like Diwali, Holi, and Raksha Bandhan. This creamy, aromatic pudding is made by simmering rice (chawal) and milk (doodh) with fragrant spices and a touch of sweetness, creating a comforting treat that is both nostalgic and celebratory. Each spoonful evokes memories of family gatherings and joyous celebrations, making Rice Kheer a symbol of warmth and togetherness. The origins of Kheer can be traced back to ancient India, where it was prepared in temples as an offering (prasad). Over the centuries, it has evolved with regional touches—sometimes garnished with dry fruits (meva), sometimes infused with cardamom (elaichi) or saffron (kesar). Despite these variations, its soul remains unchanged: a simple, wholesome dessert that balances tradition and taste. Choosing a healthy version with less sugar and toned milk allows you to indulge guilt-free, making Rice Kheer a delightful choice for both everyday meals and special occasions.
Ingredients(for 1 medium bowl (about 150 ml))
- 500 ml Full-fat milk (doodh)
- 1/4 cup Basmati rice (chawal, preferably short grain)
- 2 tbsp Jaggery powder (gud, use sugar as alternative)
- 1/2 tsp Cardamom powder (elaichi)
- 1 tbsp Chopped almonds (badam) - optional
- 1 tbsp Chopped cashews (kaju) - optional
- 1 tbsp Raisins (kishmish) - optional
- 6-8 strands Saffron strands (kesar, soaked in 1 tbsp warm milk) - optional
- 1/4 tsp Rose water (optional, for aroma) - optional
Instructions
- 1
Rinse the basmati rice thoroughly and soak in water for 15 minutes. Drain the water before using.
15 minutes
Soaking ensures the rice cooks evenly and quickly, resulting in a creamier kheer.
- 2
In a heavy-bottomed pan (kadhai), bring the milk to a gentle boil. Stir frequently to prevent sticking.
5 minutes
Use a thick-bottomed vessel to avoid burning the milk.
- 3
Add the soaked, drained rice to the boiling milk. Cook on low flame, stirring occasionally, until the rice softens and the mixture thickens.
15 minutes
Keep stirring to prevent the rice from settling at the bottom and burning.
- 4
Add cardamom powder, saffron milk, and half of the dry fruits. Mix well and simmer for another 3-4 minutes.
4 minutes
Adding elaichi and kesar enhances the fragrance and richness.
Why This Dish is Healthy
This version of Rice Kheer is health-conscious, as it uses jaggery instead of refined sugar and incorporates nutrient-rich dry fruits. By opting for toned or low-fat milk, you can enjoy a creamy dessert with reduced saturated fat. Portion control and natural sweeteners make it suitable for calorie tracking, helping you satisfy your sweet tooth in a mindful way.
Rice Kheer made with toned milk and jaggery is a good source of calcium, protein, and essential vitamins like B12. Using dry fruits like almonds and cashews adds healthy fats, magnesium, and antioxidants. Jaggery provides iron and is less processed than regular sugar. The carbs from rice offer sustained energy, making it a nourishing dessert when consumed in moderation.
Pro Tips
- 💡Wash and soak rice to speed up cooking and achieve a creamy consistency.
- 💡Stir frequently to prevent the milk from sticking and scorching at the bottom.
- 💡Add jaggery only after the kheer is off the flame to prevent curdling.
Storage & Serving
Store leftover kheer in an airtight container in the refrigerator for up to 2 days. Serve chilled or reheat gently before serving. Avoid freezing as it may alter the texture.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
