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Raisin kheer rice pudding garnished with raisins and almonds
Aromatic Raisin Kheer, a traditional Indian rice pudding sweetened with sultanas.

Raisin Kheer

Author: Flavelo
Recipes Cakes and Desserts
Raisin Kheer is a triumph of simplicity. The nutty flavours created during the slow caramelisation of the milk are highlighted by the natural, concentrated sweetness of the raisins. During cooking, the dried fruits absorb the spiced milk and explode like little flavour bombs in your mouth with every bite. This variation is particularly popular at weddings and religious festivals.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Sieve
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Wash the rice thoroughly in several changes of water, then soak in cold water for 15-20 minutes. Finally, drain.

Tip: The rice grains absorb water during soaking, so they don't drink up the milk immediately during cooking, allowing them to soften more evenly.
2 ✓

Pour the milk into a heavy-bottomed saucepan and bring to the boil. When it bubbles, add the rice.

Tip: A heavy bottom is essential for heat distribution; in a thin pan, the milk protein will scorch in seconds and become bitter.
3 ✓

Reduce the heat to the lowest setting possible. Cook the rice for about 30-40 minutes, stirring every 5 minutes to prevent sticking. The milk should thicken and take on a creamy consistency.

Tip: During slow cooking, the water in the milk evaporates and the lactose concentrates, providing natural sweetness.
4 ✓

When the rice is soft, add the sugar, cardamom, and raisins. Cook for a further 5 minutes.

Tip: In the hot milk, the raisins rehydrate: they regain moisture, swell up, and become soft.
5 ✓

Remove from the heat and stir in the rose water. Serve warm or cold, sprinkled with almonds.

Tip: As it cools, the starch in the rice gels, so cold Kheer is always thicker than warm.

Recipe FAQ

Why do I need to wash the rice?
To remove surface starch, so the grains remain separate and the result isn't gloopy.
Can I use brown rice?
It's not recommended for this recipe, as the bran layer prevents it from absorbing the milk and thickening the dish as white rice does.

Ingredients

  • 1000 ml Whole milk
  • 80 g Granulated sugar
  • 60 g Basmati rice
  • 40 g Golden raisins or sultanas
  • 0.5 tsp Ground cardamom
  • 1 tsp Rose water
  • 30 g Flaked almonds