Rice Kheer / Payasum

Kheer (North Indian) or Payasum (South Indian) is a quintessential Indian dessert. While we grew up eating it most frequently with rice, there are several variations including vermicelli and tapioca! This dessert is made often for any kind of celebration or religious festival – with Diwali coming up, we thought it would be the perfect time to share this super easy recipe.  

While you can get complicated with different flavor profile and add on nuts – we prefer the original simple version as it reminds us of our childhood! The key is to use whole milk; as it boils it gives the kheer a super creamy consistency that we find you just don’t get with skim milk. 

Tips & Tricks

  • You can add nuts like cashews and almonds, roast them in ghee when you roast the raisins and add on at the end
  • We like to boil down the kheer to get a nice thick consistency and so recommend boiling for at least 20 min; as the kheer cools overnight you get that pudding like texture that is unbeatable

Recipe Information

  • Prep time: N/A
  • Cook time: 45 minutes
  • Yield: 6-8 servings


  • 1.5 tbsp basmati rice
  • 1 liter milk
  • 4 tsp sugar
  • Raisins
  • Cardamom & saffron to taste


  1. Mix rice and milk and bring to boil
  2. Turn to medium heat and simmer until rice is halfway cooked (about 15 min)
  3. Add sugar and continue to simmer until milk has reduced by 1/2 (another 20 min)
  4. Lightly fry raisins in some ghee and add to payasum along with cardamom and a few strings of saffron
  5. Let cool and refrigerate