Kheer (Indian rice pudding)

Kheer (Indian rice pudding)

This is a creamy and delicious Indian rice pudding with warming cardamom to add a little bit of eastern mystery. When I was a kid I'd have this at the temple every week, so this brings back some really lovely memories for me. In India though, this would be made much sweeter than I've made it here, so feel free to adapt it to your own tastes. You can also jazz it up with nuts, almonds, raisins, whatever you fancy really. And the kids love it as they can get creative with the toppings

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To Serve

  • Rice (Hari uses basmati but says you can also use pudding or short grain rice)
    100 g
  • Full fat milk
    1.1 l
  • Green cardamoms
  • Sugar
    100 g
  • Pistachios, lightly crushed to garnish
  • A saucepan



Wash rice. If you wish you can soak for up to half-an-hour in water, but this is personal choice.


Add rice and milk to a saucepan and stir. Cook for around 25 minutes.


Add cardamom and cook for another 25 minutes.


The mixture should now be thick. Remove cardamoms, add the sugar and serve.

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