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Rice Pudding (Chawal Ki Kheer) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

North Indian rice pudding

North Indian rice pudding

About Rice Pudding

Rice pudding is a popular North Indian dessert that is almost always prepared with rice. It is a simple and straightforward recipe that does not require any special cooking skills—even a novice can make it successfully. The only requirement is a bit of extra patience, as most of the cooking time is spent reducing the milk to achieve the correct consistency.

This rice pudding is called chawal ki kheer (chawal means rice, and kheer means pudding). You can serve this dessert either hot or cold, depending on your preference. Just cool the pudding to room temperature and then chill in the fridge before serving.

If you watch my video, below, the process of making this pudding will be much easier to understand.

Cook Time

Prep timeCook timeReady inYields

10 min

50 min

1 hour

3-4 servings


  • 1 liter raw milk, full fat or full cream
  • 1/3 cup rice, washed well and soaked in water for 15 minutes
  • 5 tablespoons sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon kesar (saffron powder), or 20-25 saffron strands
  • 10 almonds coarsely crushed
  • 10 cashews coarsely crushed


  1. Heat the milk on medium-high heat until it comes to a boil. Stir continuously.
  2. Now reduce heat to low, add in the soaked rice and stir well. Stirring at regular intervals we will cook the milk until the rice gets cooked and almost gels with the milk.
  3. After stirring the rice and milk, add the coarsely crushed almonds and cashews (saving some for garnishing the dish later), cardamom powder and saffron. Stir to mix well and raise the heat to low-medium.
  4. After 15 minutes of cooking, add the sugar and stir until it dissolves. Keep continuously to prevent the milk from getting scorched.
  5. After 30 minutes of cooking, the kheer should be quite thick. Check the sweetness and add more sugar if needed.
  6. Keep cooking the kheer for some more time until it is quite thick. This should take another 10 minutes or so. The correct consistency is demonstrated in the recipe video below. A thick kheer is preferred as it tastes much better.
  7. When done, transfer the kheer to a serving dish and garnish with the reserved coarsely ground almonds and cashews.
  8. Serve hot or cold, per your preference.

Video Guide