A rich and creamy Indian dessert loved across generations- Chawal ki Kheer
Chawal ki Kheer, also known as Rice Kheer, is one of the most beloved Indian sweets. Whether it’s a festive occasion, a family gathering, or just a sweet craving after dinner, this dish never fails to impress. Made with simple ingredients—rice, milk, and sugar—it is slow-cooked to perfection and delicately flavoured with cardamom and dry fruits.
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🧂 Essential Ingredients for Perfect Chawal ki Kheer
Full-Fat Milk
- Use full-cream or whole milk for a naturally thick and luscious texture. The richer the milk, the creamier the kheer.
Sugar
- White granulated sugar is traditional, but you can use jaggery or coconut sugar for variation.
Rice
- Aromatic short-grain rice works best, as it holds shape and adds a lovely fragrance to the kheer.
Dry Fruits
- Almonds, Cashews, Pistachios, Raisins
- Chopped and lightly roasted or added directly. They add crunch, richness, and a royal touch.
Cardamom Powder (Elaichi)
- Adds a sweet-spicy aroma and enhances the overall flavour profile.
Saffron Strands (Optional)
- Soak a few strands in warm milk and add for colour and luxurious aroma.
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Tips and Suggestions for Chawal ki Kheer
- For a rich and creamy texture, always use full-cream milk. Avoid skim or low-fat milk, as it may result in a thinner kheer.
- Soak basmati rice for at least 30 minutes. This helps the grains cook faster and absorb the flavours better.
- To avoid the milk from sticking or burning at the bottom, stir frequently, especially after adding rice.
- Simmer the kheer on a low flame for a slow-cooked, creamy consistency. Patience is key!
- Don’t add sugar too early. Wait until the rice is fully cooked.
- Add cardamom powder, saffron strands, or kewra water toward the end of cooking for a rich aroma.
❓ FAQs About Chawal ki Kheer (Rice Kheer Recipe)
How do I prevent kheer from sticking to the bottom?
To prevent kheer from sticking to the bottom, use a heavy-bottomed pan, stir continuously while cooking, keep the heat low to medium, and add ghee or oil to the pan before pouring in the milk.
Can I make this kheer vegan?
Yes. Replace dairy milk with coconut milk or almond milk, and use a plant-based sweetener like jaggery or sugar.
Can I use leftover rice to make kheer?
Yes, you can use leftover plain cooked rice. Just mash it lightly and reduce cooking time. However, freshly made kheer with raw rice has a richer flavour and texture.
Can I add jaggery instead of sugar?
Absolutely! Add grated jaggery after the kheer is cooked and slightly cooled to prevent curdling. Stir well until fully dissolved.
🥣 Storing Suggestions
Store kheer in an airtight container in the refrigerator for up to 3 days. Always cool it completely before storing. Reheat gently on low flame or in the microwave. Add a splash of milk if it thickens while storing. Avoid freezing, as it can alter the texture.
Serving Suggestions
Chawal ki Kheer can be served warm or chilled, making it a versatile dish suitable for all seasons. Garnish with dry fruits, saffron, or rose petals for a festive touch. For a traditional feel, serve in clay or silver bowls. It pairs well with puris or as a sweet end to spicy meals, and is ideal for festivals and special occasions.
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🧾Recipe Card
Chawal ki Kheer
Equipment
- 1 Heavy-bottomed pan For even and slow cooking
- 1 Spatula or spoon For stirring regularly
- 1 Small bowl For soaking saffron
- 1 Knife For chopping nuts
Materials
- 1 litre full-fat milk
- 1/4 cup Rice Soaked for 30 minutes
- 1/2 cup Sugar Adjust to taste
- 1 pinch Saffron
- 1/4 tsp Cardamom powder Freshly ground
- 2 tbsp Cashews Chopped
- 2 tbsp Almonds Chopped
- 1 tbsp Pistachios Optional chopped
- 1 tbsp Raisins Optional
Instructions
Preparation
- Soak the saffron strands In a 1 tablespoon, warm milk.
- Wash the rice thoroughly and soak the rice in a water for 30 minutes.
- After 30 minutes drain out the water from rice and keep it aside.
Method
- Heat full-fat milk in a heavy-bottomed pan and bring it to a boil.
- Drain the soaked rice and add it to the boiling milk.
- Cook on a low flame, stirring frequently to prevent sticking.
- Simmer for 25-30 minutes until the rice is soft and the milk thicken.
- Add sugar and stir continuously until it dissolves completely.
- Mix in cardamom powder and soaked saffron (if using).
- Add chopped dry fruits and cook for another 2–3 minutes.
- Turn off the flame and let it rest for 10 minutes before serving.
- chawal ki kheer is ready to serve.
- Serve warm or chilled, garnished with more nuts and saffron strands.
Notes
- Stir regularly while cooking to avoid burning or sticking.
- For a richer taste, replace a portion of the milk with evaporated milk.
- You can substitute sugar with jaggery or coconut sugar for a healthier version.
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This is such a easy recipe and all at home just love it! Thanks for such a easy recipe.