Rice kheer is a favorite Indian dessert made with basmati rice, milk, nuts and saffron. Rice kheer is also one of the most popular kheer variety made in North Indian cuisine. This rice kheer recipe is a family recipe and one that I learned from mother. For any religious or festive occasions, my mother- and her mother always makes rice kheer. Generally, we make it in a slightly large quantity, but I have scaled down the recipe which can give you 4 to 5 serving of this rice deliciousness.


  • 1/2 cup basmati rice

  • 250 gm sugar

  • 30 gm sliced almonds

  • 30 gm sliced unsalted pistachios

  • 1/2 teaspoon saffron

  • 2 litre full cream milk

  • 2 teaspoon powdered green cardamom

  • 30 gm chopped cashews

  • 30 gm grapes


  • Rinse the rice and soak it for 15-20 minutes. Boil the milk, and put one tablespoon of boiled milk in a bowl. Once warm, add a few saffron strands to the tablespoon of milk.

  • While the milk is boiling, drain all the water from the rice and add it to the milk. Cook the rice on low flame till it is half cooked, then mix sugar as required, and continue cooking. Simmer till the rice is almost cooked.

  • Add half a teaspoon of cardamom powder, chopped cashews, sliced pistachios and the saffron dissolved milk to the rice. Mix and continue to cook. Once the rice grains are cooked and the kheer thickens, scrape milk solids from the sides and add it to the kheer.

  • Garnish with one tablespoon of golden raisins (sultana) over the kheer, and serve hot or cold. (Tip: Add one tablespoon of rose water or kewra water to enhance the flavour.)