Rice Kheer

Ever crave something that feels like a warm hug in a bowl?

That’s Rice Kheer (rice payasam) for you — creamy, lightly spiced, and perfectly balanced between sweet and nutty. If you want a dessert that works as festive prasad, a chilled summer treat, or a simple weeknight finish, this is the one to keep in your repertoire.

A little culture and context

Payasam (or kheer) is a classic South Indian & pan-Indian dessert served at festivals, weddings, and as temple offerings. Recipes vary regionally — some use sugar, some jaggery; some are milk-heavy, others use coconut milk. 

This version leans traditional: rice cooked in boiled milk, sweetened with jaggery, finished with roasted nuts and cardamom.

Why this dish is a great pick

• Versatile: Serve warm in winter or chilled in summer.
  
• Simple ingredients: Rice, milk, jaggery, and a few nuts — pantry-friendly.
  
• Comfort + nutrition: Milk gives calcium and protein; jaggery provides iron and minerals (more on that in Pro Tip).
  
• Make-ahead friendly: Paysam stores well and often tastes better after resting.
  

Ingredients breakdown 

• Rice (coarsely ground): Gives body and a gentle, comforting graininess. Pulsing it makes the texture creamy without turning into a paste.
  
• Boiled milk: The rich base — boiled milk concentrates sweetness and gives the characteristic malai (cream) flavour.
  
• Jaggery: Deep, caramel-like sweetness that beats plain sugar in complexity.
  
• Cashews & raisins: Roasted cashews add crunch and richness; raisins add bursts of fruity sweetness.
  
• Coconut bits (optional): Light tropical aroma and slight chew.
  
• Cardamom powder: The aromatic finish — small amount goes a long way.
  
• Ghee: For roasting nuts and adding a glossy finish.
  

🌿 Vegan Swap: Use thick coconut milk in place of boiled cow’s milk, and roast the nuts in coconut oil instead of ghee. Swap jaggery for date syrup if you prefer a milder sweetener.

How the recipe comes together

First, you prepare the rice so it cooks fast and gives body: pulse it briefly to make a coarse mix. Start it in a little water until it softens, then bring in boiled milk — simmer gently so the milk and rice marry without burning. Separately, roast cashews, coconut bits and raisins in a teaspoon of ghee until they sing with color and aroma.

Instead of adding granulated sugar, dissolve jaggery in warm water and strain the syrup (this removes impurities and keeps the payasam clear and smooth). Add the jaggery syrup near the end — cooking it too long can darken the milk and reduce that fresh jaggery fragrance. Finish with cardamom and fold in the roasted nuts and raisins just before serving for the best texture contrast.

💡 Pro Tip: If you want extra creaminess, use full-fat boiled milk and simmer on low. Dissolve and strain jaggery into warm water before adding — that prevents gritty bits and gives a clean, caramel aroma.

What it tastes like

Rice payasam is silky and fragrant — the soft, slightly grainy texture of rice suspended in rich milk, rounded out with jaggery’s deep caramel notes and the warm perfume of cardamom. 

Roasted cashews, raisins and tiny coconut bits add crunch and pops of sweetness. It’s luxurious but not heavy, comforting but not cloying.

What goes along 

• Serve with poori, vada, or pongal for festival-style meals.
  
• For a balance of textures: a crisp banana or papad on the side.
  
• If you want contrast, a dollop of plain yogurt or a cooling mint raita works surprisingly well after a sweet finish.
  

How to serve

• Warm: ladle into bowls, sprinkle roasted cashews, a few saffron strands or a light dusting of cardamom.
  
• Chilled: refrigerate and serve with crushed pistachios on top. Both ways are delicious — choose by season.
  

Packing & storage

• Fridge: Store in an airtight container for 2–3 days. Reheat gently on low; add a splash of milk if it thickened too much.
  
• Travel / lunchbox: Pour into an insulated flask to keep warm. For chilled servings, pack separately with nut garnish to prevent sogginess.
  

Party & bulk prep

• Make larger batches by scaling milk and rice proportionally. Cook the rice in bigger pots, then finish in a heavy-bottomed pan to prevent sticking.
  
• Keep the payasam warm in a slow cooker on low for service; add a little boiled milk occasionally to restore silkiness.
  
• For buffet lines, hold under a lid and stir every 30 minutes to avoid a skin forming on top.