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Nepalese kheer rice pudding

Nepalese Kheer Rice Pudding

Nepalese kheer rice pudding is a creamy, gently sweet dessert made with rice, milk, and cardamom. It’s slow-cooked, comforting, and simple. This version stays true to traditional Nepali flavors and works perfectly for everyday treats or special meals.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian-inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1/4 cup basmati rice
  • 4 cups whole milk
  • 3 –4 tablespoons sugar or grated jaggery
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons chopped nuts almonds, cashews, pistachios
  • 1 tablespoon raisins optional
  • 1 teaspoon ghee optional

Method
 

  1. Rinse the rice under running water until the water looks mostly clear. Set aside.
  2. Pour the milk into a heavy-bottom pot and bring it to a gentle simmer over medium heat.
  3. Add the rice to the milk. Lower the heat and cook uncovered.
  4. Stir every few minutes so the milk doesn’t stick to the bottom.
  5. Cook until the rice turns soft and the milk thickens, about 25–30 minutes.
  6. Add sugar or jaggery and stir well until fully dissolved.
  7. Add cardamom, nuts, raisins, and ghee if using.
  8. Cook for another 5 minutes, then turn off the heat.
  9. Let it rest for 5 minutes before serving.
  10. Serve warm or chilled.

Notes

  • Stir often. Milk burns fast if left alone.
  • Kheer thickens as it cools, so don’t overcook it.
  • For a vegan version, use coconut milk or almond milk and skip the ghee.
  • This pudding tastes even better the next day.