Nepali kheer is a creamy, sweet, and comforting rice pudding. It is easy to make and perfect for sharing with loved ones.

Kheer (Nepali Pudding)
Kheer, a Nepali rice pudding, is a simple but delicious dessert made with just rice, milk, sugar, and some spices.
Kheer brings back some great memories for me. It was usually made during festivals and special occasions.
And let’s face it, what kid doesn’t enjoy a sweet treat? I know I certainly did!
These days, people don’t just save it for special occasions anymore – they’ll make it whenever they feel like a comforting treat.
I don’t make it all the time, but I’ll definitely cook up a batch for family get-togethers and pair it with mix achar or when I’m really craving something sweet.
Ingredients

Rice: Basmati is traditional, but any variety works well.
Milk: Whole milk is the best choice for kheer, adding a rich, creamy texture that’s hard to beat.
Sweetener: White or brown sugar.
Flavorings: Cardamom, cloves, raisins, and grated coconut to add more flavor.
Instructions

- First, rinse the rice until the water runs clear, then soak for 25-30 minutes. It makes it easier to cook.
- Next crush cardamom and cloves using silauta or any grinder.
- In a pot, bring the milk to a gentle boil over medium heat.
- Once it starts simmering, add the crushed cardamom and cloves.

- Next, add soaked rice. Combine well.
- Stir to combine well, ensuring the rice is evenly distributed in the milk.
- Now, reduce the heat to low and let the kheer simmer for 30 to 40 minutes. Remember to stir frequently to prevent the rice from sticking to the bottom of the pan and to thicken the kheer further.
- Once the rice is cooked, add the grated coconut and raisins. Mix thoroughly.
- Finally, add sugar to taste. Stir it in well, then let it cool before you serve.

Serving Suggestions
Kheer is delicious on its own, but it pairs exceptionally well with savory dishes. I like to serve it alongside aloo curry, spicy aloo sadeko, or even mix achar. The sweetness of the kheer nicely balances out the heat and spices.
Other Recipes

Equipment
- Pot
Ingredients
Milk
- 7 cup whole milk (1.5lt)
Rice
- 1 cup basmati rice
Sugar
- 2 tbsp sugar to taste (white or brown)
Other
- ⅓ cup grated coconut
- 3 cardamom
- 4 cloves
- 20-25 raisins
Water
- 2 cup water to soak rice
Instructions
- Rinse the rice until the water runs clear, then soak for 20-30 minutes.1 cup basmati rice, 2 cup water to soak rice
- Next crush cardamom and cloves using silauta or any grinder3 cardamom, 4 cloves
- In a pot, bring the milk to a gentle boil over medium heat. Once it starts simmering, add the crushed cardamom and cloves.7 cup whole milk (1.5lt)
- Next, add soaked rice. Combine well.
- Stir to combine well, ensuring the rice is evenly distributed.
- Now, reduce the heat to low and let the kheer simmer for 30 to 40 minutes.
- Remember to stir frequently to prevent the rice from sticking to the bottom of the pan and to thicken the kheer further.
- Once the rice is cooked, add the grated coconut and raisins.⅓ cup grated coconut, 20-25 raisins
- Mix thoroughly. and make sure kheer is thick and creamy.
- Finally, add sugar to taste, combine well. Allow the kheer to cool slightly before serving.2 tbsp sugar to taste (white or brown)
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!
Simple, easy, but delicious! Thanks for sharing this recipe!