Cooking with Mom: Milky-silky Rice Pudding (Kheer)

This recipe is an adaptation of my grandfather’s kheer (Indian rice pudding).  He’s an outstanding chef who ran restaurants and hotels in his hey-dey.  He doesn’t cook anymore but growing up he was my favorite cook and has mythical status in our family (and beyond).  He deserves it – the man made vegetables tasty and I remember clearly at age 12 when he came to visit, I started eating everything.  Which proves if you cook it right, the little munchkins will eat it.  There’s no resisting super tasty, well-prepared food.

Kheer – Rice Pudding
This is classic Northern Indian dessert and takes rice pudding to a new level.  You can omit the raisins and nuts if they are not appealing to the kids and also reduce the amount of condensed milk to make it less sweet.

Serves 2 adults & 2 kids

4 cups whole milk
1/8 cup long grain rice (basmati works well)
1/3 cup condensed milk
1/8 cup blanched chopped almonds or chopped pistachios (optional)
1/8 cup raisins (optional)
¼ tsp cardamom powder


1.    Heat the rice and milk in a pot till it comes to a boil.  Lower heat and simmer gently for 45-50 minutes till reduced by almost half.  This is not active cooking time but do check in from time to time and stir to make sure the milk is not “sticking” to the pan and the rice and milk remain on a gentle simmer
2.    Add the cardamom, condensed milk and nuts and raisins if using and simmer for 4-5 minutes
3.    Remove from heat and serve warm or cold from refrigerator.  We like it cold!