Kheer is the version of rice pudding, slow cooked for an intensely delicious creamy flavour
Prep Time

- mins

Cook Time

2-3 hrs mins

Total Time

2-3 hrs mins




  • Half mug of Laila Pudding Rice
  • 2 pints of milk
  • 2/3 cardamom pods
  • Small can of condensed milk
  • 2 tbsp sugar
  • 2 tsp rose water
  • Pistachios


  • Place your rice in cold water and leave to soak for an hour.
  • Begin by chopping the pistachios. This can be a mixture of finely crushed pistachios and larger pieces. Set these aside for later use.
  • Drain your rice and then boil it in fresh water.
  • Once it has boiled, take a potato masher and mash the rice.
  • Next, place the rice and milk in a large pan and then leave to boil.
  • When it starts to boil, turn the heat down and let it simmer.
  • While simmering, add the cardamom pods and keep stirring.
  • It is important not to leave the kheer on its own while it is cooking.
  • Every so often, give it a stir so that the rice and milk integrate properly.
  • To make the milk creamier, add a small can of condensed milk and stir while the kheer continues to simmer.
  • Add the rose water and sugar and stir.
  • Keep stirring until the kheer thickens and approximately half the milk is left.
  • To test if the kheer is thick enough, put some on a plate and run your finger through the middle. If it immediately joins together, the kheer is not ready.
  • When the kheer is thick enough, pour into a bowl and garnish with the pistachios you crushed earlier.
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