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Kheer (spiced rice pudding)

Kheer (spiced rice pudding)


This creamy dessert, known as kheer, is made with basmati rice, milk and cardamom seed. It's deliciously rich and comforting

  • Feeds 6 Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    960kj 228kcal
  • Fat
    Med 9%
  • Saturates
    Med 21%
  • Sugar
    Med 22%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 35g

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  • 160g Co-op basmati rice
  • Small pinch of saffron (optional)
  • 1 litre Co-op whole milk, plus a splash more if needed
  • 170g Fairtrade caster sugar
  • 4 cardamom pods, crushed and husks discarded
  • Pomegranate seeds and chopped pistachios, to serve (optional)


  1. Wash the rice once or twice, then soak in cold water for 20 mins
  2. Drain as much of the water as possible, then grind the rice in a food processor until it looks like coarse semolina
  3. Add the saffron, if using, to the milk and bring to the boil
  4. Stir constantly with a spatula, scraping the bottom of the pan to avoid it sticking
  5. Simmer gently for 25-30 mins, until thick and creamy.
  6. Stir in the ground rice 1 tbsp at a time
  7. Once incorporated, simmer for 35-30 mins, until the rice is cooked through and the kheer is thick but still pourable; if it becomes too thick, loosen with a splash of cold milk
  8. Add the sugar and cardamom, stir well and cook for 1-2 mins, until the sugar has dissolved
  9. Once cooked, allow the kheer to cool, then leave in the fridge until completely cold
  10. Sprinkle with the pomegranate seeds and pistachios to serve, if you like