Slow cooked rice kheer/pudding

Kheer (pudding) is one of India’s richest desserts. It fills you up, not only literally but also with a warmth that only a rich dessert can spread in you. Here’s a rice kheer that has a western spin on it – strawberries, cinnamon and vanilla! And believe me, it’s heavenly.

When I saw this recipe on The Active Foodie’s blog, it did strike me as the kheer we make in India. But I admit it was the strawberries that made me want to make it all by myself (I’ve never made kheer before). So here it is…

Cooking time: 1 hour, 20 minutes

Serves: 6

What I’ve changed from the original recipe:

  • I used the jeera saalu (a smaller variety of white rice) instead of the brown rice.
  • Doubled the measure of jaggery to sucanat (sucanat is also a pure sugar, and looks more or less like jaggery, but I couldn’t find out if the two are the same).
  • Used 5 cups of coconut milk, instead of 4. The rice need this much to cook through.


  • 1 cup jeera saalu (white rice). You can use brown rice as well, to make it really healthy.
  • 5 cups coconut milk (I used the Hommade brand)
  • 1 teaspoon vanilla essence
  • 1 teaspoon cinnamon powder
  • 1 cup fresh strawberries, sliced
  • 1/2 cup jaggery, crushed
  • A few strands of saffron
  • Almond slivers

Making it:

  • rice cookingRinse the rice. In a thick bottomed pan / non-stick pan bring the rice, 2 cups of coconut milk, jaggery, vanilla essence and cinnamon to a simmer. Cover with a lid and on a very low heat cook until the milk is absorbed. The aroma wafting through the house at this point is true heaven…
  • Take off the lid, add the remaining 3 cups of coconut milk and continue cooking until the milk is almost fully absorbed. You don’t want to wait until the milk is all gone, because once this cools down it will thicken. So turn the heat off when there is still some liquid left.
  • Mix in slivers or blanched and chopped almonds to make this a richer, crunchier dessert.
  • Mix in half the strawberries and allow it to cool. (If you don’t like the sour tang of strawberries, soak them in a bit of sugar syrup before adding. They do taste sour otherwise).
  • Serve warm or chilled – with a few strands of saffron sprinkled on top and the remaining strawberries as garnish. I served it in a margarita glass for a change.

Rice pudding, kheer

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10 Responses to “Slow cooked rice kheer/pudding”

  1. harini says:

    Oooo, I loved the presentation….how classy is that! :)

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  2. Jay says:

    You had me at strawberries and cinnamon. I have to try this. I might sprinkle cinnamon and brown sugar on the strawberries and give them a quick grill before adding them.

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  3. Anu says:

    Harini, Martini glasses make great dessert containers too!

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  4. Anu says:

    Jay, LOVE the idea of fruit grilled with cinnamon! Pure heaven!

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  5. I am so glad that you tried and enjoyed it!! Ever since you told me about jaggery, I have been seeing it everywhere now! Funny how that works!

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  6. Anu says:

    Sonja! It was great and I still have seconds in the fridge for tonight. Just saw your nut butters and am adrool! Yeah, funny how it works :)

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  7. […] This is the yummiest thing ever! Can youbelieve it…it took just 3 people to polish off this whole bowl over dinner! For the recipe see here. […]

  8. Shangwe says:

    Since I was a kid my mom used to cook Kheer!! hahaha we called it (Wali wa Mapande)in swahili and Rice pudding. One day I went to visit a new property in Zanzibar (Ngalawa Beach Resort) Kheer served as a desert. It was very yumyum and I asked Cheff how he made it, I went home and try it!!

    Love it!!

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  9. Anu says:

    Shangwe.. saw your comment waaaaaaaaaaaay late, but glad you like kheer!

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  10. humaira says:

    yummy cakes and recipes

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