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Olly Roberts


31 May 2009
Serves 6

We do not recommended this recipe as a healthy choice. The recipe for this traditional dish was obtained from A Taste of our Cooking, and many households continue to cook it this way. There may be room for improvement — consider alternate recipes that may be available for this dish.

Healthy Hints

No-one needs a dietitian to tell them that this kheer isn’t for you if you’re watching your weight! Best saved for special occasions. But you could try making a healthier version – choose skimmed milk, a little honey and dried fruit for sweetening. It's also delicious with grated carrots added during cooking.


  • 0.5 cup rice

  • 1 tsp butter

  • 2 pints whole milk

  • 0.5 tin condensed sweetened milk

  • pinch saffron

  • 0.5 tsp nutmeg

  • 2 tbsp sugar

  • 2 tbsp almond and pistachio, coarsely ground

Cooking Guide

1. Rub rice with a dab of butter.

2. Boil the rice in 2 cups of water, and mash.

3. Leave aside 2 tablespoons of milk and add the sweetened milk, rice mixture, saffron and nutmeg to the remaining milk and cook over a low heat, stirring.

4. In a separate saucepan caramelise 2 tablespoons of sugar, stir in 2 tablespoons of milk and add to the kheer (taste for sweetness).

5. Serve warm or cold, decorated with coarsely ground almonds and pistachios.

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Food Facts

  • Fat
  • Sat Fats
  • Sugars
  • Salt
  • Calories352kcal
  • Protein11.1g
  • Fat11.4g
  • Saturated fat5.6g
  • Carbohydrate55.0g
  • Sugars (Total)49.8g
  • Fibre0.5g
  • Salt equivalents0.4g