Is kheer the same as rice pudding?
They are cousins. Kheer is an Indian rice pudding typically flavored with cardamom (and sometimes saffron, rose water, or kewra) and often finished with nuts and raisins. The technique is similar, but the flavor profile is unmistakably kheer.
What rice is best for kheer?
Basmati is a classic pick because it cooks up tender with distinct grains. You can also use jasmine or long-grain white rice. Parboiled rice can work, but it is not ideal if you want the most creamy, tender result. Short-grain works too, but it will be thicker and more custardy.
Do I need to soak the rice first?
No soaking needed. A quick rinse is enough for a creamy, clean texture. If you want a slightly faster cook, you can soak the rice for 15 minutes, then drain well before adding it to the milk.
Do I need sweetened condensed milk?
Nope. In its simplest form, kheer is milk slow-reduced with sugar (though many home versions also include khoya/mawa, nuts, or raisins). Condensed milk is a popular shortcut. If you want to use it, start with 1/3 to 1/2 cup sweetened condensed milk and reduce the sugar to 0 to 3 tablespoons, then sweeten to taste since brands vary.
Why is my kheer too thick?
Totally normal after chilling. Stir in milk a little at a time until it is glossy and spoonable again.
Why is my kheer too thin?
It likely needs more simmer time. Keep it at a gentle simmer (not a rolling boil) and stir often. It also thickens as it cools, so do not judge it only when it is piping hot.
When should I add cardamom?
Add it near the end. Cardamom is delicate, and long boiling can dull its aroma. If using whole pods, you can steep them earlier and still add a pinch of ground cardamom at the finish for that fresh pop.
