In my opinion the rose water is an optional ingredient. The kheer is just as delicious without it.


  • 1/2 c. short or medium grain rice
  • 8 c. milk
  • 4 cardamon pods
  • 1 and 1/4 c. sugar
  • 2 T. slivered blanched almonds
  • 1/4 t. ground cardamon
  • 1/4 t. freshly grated nutmeg
  • 1 T. rose water or few drops rose essence


Wash the rice and boil for 5 mins in water. Drain well. Bring milk to boil with the cardamons in a large saucepan, add rice and simmer, stirring occasionally, for 1 hours until the rice is very soft and the milk quite thick. As milk thickens it will be necessary to stir frequently with a wooden spooon, scraping thickened milk from bottom and sides of pan. Add sugar and almonds and continue cooking until the consistency is like that of porridge. Remove from heat, pick out the cardamon pods. If you think the flavor needs intensifying, add ground cardamon. When half cool stir in the rose water. Serve warm or chilled, in a large bowl or individual sweet dishes, the top sprinkled with a little grated nutmeg.

This recipe isn't based on eggs and vanilla for thickening and flavor. I think that it is better than the traditional American/English way of preparing rice pudding. I wish that I could claim credit for this recipe. It is really delicious. The way that the recipe reads is as it appears in Solomon's book. I've made it several times. The first time, I followed the recipe the way it appears and thought that the kheer was a little too sweet. Subsequently, I reduced the sugar to suit my taste without compromising the taste. I'd advise you to do the same the first time should you decide to try it out.

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Submitted 6/13/05.
Source: The Complete Asian Cookbook by Charmaine Solomon
Submitted By: Caroline Uhm