Rice Pudding / Kheer/ Payasam

Festivals in India are always accompanied by sweets. Lots of sweets. An amazing variety of colors and textures. Many of the recipes are specific to the region and people take pride in them. Cities are famous for specific sweets – Mysorepak from Mysore or Petha from Agra are quite well known. Another ubiquitous dessert is kheer or payasam. Generally a form of pudding made with rice or some other starchy base cooked in milk with sugar and aromatic spices. It is traditionally prepared for almost all the festivals or celebrations. It is prepared across India and the ingredients vary according to the region. My favorite version is the rice pudding/kheer/payasam . I have experimented with multiple versions of the traditional recipe and the variation that I present to you today is by far the best one 🙂 It is relatively easy to prepare with ingredients readily available in most grocery stores and is perfect for a light sweet treat after the dinner or for a special occasion.



Ingredients :

  • ½ cup White rice ( I used Basmati rice )
  • 1 and ½ cup Milk
  • ¼ cup Sugar or ¼ Condensed milk
  • ¼  cup Grated Coconut
  • 1 tsp Cardamom powder
  • 1 tsp Rose water
  • Pinch of Saffron
  • Chopped and roasted Pistachios and Almonds
  • Pomegranate seeds (optional)


Serving size 2

Prep time  15 min

Cook time  25-30 min

Passive time  8-10 hours

Allergen Information :

Gluten free, Soy free, Egg free

NutritionLabel (5)



  • Wash the rice for 2-3 times until the water runs clear, transfer it to a bowl and soak in water overnight. In a medium pot add milk , bring it to a boil and add sugar or condensed milk . Reduce the heat to low – medium and add rice to the pot.


  • Keep stirring to prevent the rice from sticking to the bottom of the pan. After about 15 min, the rice would be about three quarters done. Now add grated coconut to the mixture. It generally takes about 20 min for the rice to cook fully.


  • Meanwhile in a small bowl soak the saffron in a tbsp of milk. Chop the dry roasted unsalted pistachios and almonds. Add cardamom powder, rose water and saffron milk to the rice mixture. Mix it well and turn off the heat.


  • Garnish with nuts and pomegranate seeds. Kheer is traditionally served warm but it can also be served chilled.


Enjoy !!

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Have  a wonderful summer !! Try out some of the recipes on my blog and tell me what recipes you would like to be featured. I would love to hear comments and suggestions from you 🙂

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