The rice pudding I grew up eating requires Arborio rice to achieve its ideal creamy texture.
But if you’re making kheer, India’s version of rice pudding…
Sticky rice varieties won’t do the trick.
Let me share the best rice for kheer instead.
Top Rice Variety for Kheer: Basmati Rice
The aromatic and long-grain Basmati rice is the best rice for kheer.
Good news: this rice is pretty popular in American supermarkets.
So, even if it may not be commonly used in American recipes, you can still easily find it at your local grocery store!
Reasons to Use Basmati Rice for Kheer
Texture: Basmati rice’s slender grains mostly retain their shape during cooking. This gives kheer its iconic texture, where you can still enjoy the distinct bite of the rice while savoring the milk’s rich and creamy consistency.
Authenticity: Most North Indian dishes, including mains like biryani and desserts like kheer, are traditionally cooked with Basmati rice. Hence, if you want to achieve the authentic flavors of North India, this rice variety should be your go-to rice.
Aroma: Basmati rice’s nutty aroma pairs perfectly with the cardamom and nuts in kheer. In fact, this rice’s fragrance is already a signature element of the dish, so using other rice can even make your kheer taste or feel off to some people.
Rice Runner-Ups
Don’t have or can’t find Basmati rice?
No worries.
Just find the rice alternatives below in your own pantry or the grocery store, and you can still enjoy kheer’s creamy deliciousness.
Jasmine Rice
Just like Basmati rice, Jasmine rice is an aromatic long-grain that’s known for its subtle floral aroma.
Now, you may have heard that Jasmine rice is “stickier” than Basmati rice.
While this is true, Jasmine rice can still have fluffy grains after being cooked in kheer if you just ensure that you rinse the grains thoroughly and do not overcook the dessert.
Long-Grain White Rice
I’m not the biggest fan of using non-aromatic grains for kheer.
But I guess if you’re in a pinch or just want to cook kheer to use up the leftover grains in your pantry, long-grain white rice will be one of your best options.
This rice is the most common rice variety in the US.
So, it’s easy to find, relatively cheap, and very versatile.
When used for kheer, its fluffy grains can still maintain shape and absorb liquid well, making long-grain white rice one of the best rice varieties for kheer!
The Rice of Kheer
Kheer may not be the most common rice pudding, but it’s certainly one of the most delicious variations.
It allows you to get creative with your chosen garnishes, may those be raisins or nuts.
Plus, I absolutely enjoy the contrast between the fluffy grains of kheer and its overall creamy texture.
To really give this North Indian dish its full flavor, make sure to use Basmati rice (if you can).
Can’t find Basmati rice anywhere?
Then, just opt for Jasmine rice or the common long-grain white rice instead!
Based on experience, these rice alternatives also offer very amazing kheer results!
Creamy & Easy Kheer Recipe
Tender rice simmered in creamy milk that’s then topped with nuts, almonds, and raisins—this easy kheer recipe is sure to be your go-to rice dessert during busy days and special occasions alike!
Ingredients
- 1/4 cup of Basmati rice
- Water (for soaking)
- 2 cups of whole milk
- 5 tablespoons of sugar
- 2 tablespoons of condensed milk
- 2 tablespoons of ghee (divided)
- 10-12 cashews (chopped)
- 10-12 blanched almonds (sliced)
- 10-15 raisins
- 1/4 teaspoon of cardamom powder
Instructions
- Soak the Basmati rice in water for 30 minutes, then drain it.
- Heat 1 tablespoon of ghee in a heavy-bottomed pan.
- Add the drained rice to the pan and sauté for 2-3 minutes, until fragrant.
- Pour in the 2 cups of whole milk and bring it to a gentle boil.
- Reduce the heat to low and continue cooking while stirring frequently for about 20- to 25 minutes. By then, the rice should be fully cooked, and the milk should be thick.
- Stir in the 5 tablespoons of sugar and 2 tablespoons of condensed milk until they’ve fully dissolved.
- Add the 1/4 teaspoon of cardamom powder to the pot and mix well.
- In a small, separate pan, heat the remaining 1 tablespoon of ghee.
- Fry the chopped cashews and sliced almonds until they turn golden brown.
- Add the raisins to the pan and sauté for another 30 seconds until they puff up.
- Stir the fried nuts and raisins into the kheer.
- Cook for a few more minutes until everything is well combined and the kheer reaches your desired consistency.
- Let the kheer cool slightly before serving warm or chilled.
Related articles:
