Looking
for a simple, comforting dessert? This easy homemade rice pudding recipe uses
pantry staples like rice, sugar, and milk, or coconut milk. It’s similar to
Indian kheer in the north and payasam in the south, loved for its creamy
texture and gentle sweetness (EASY BREAD PUDDING).
This recipe is flexible, affordable, and
quick to make. With rice and some milk, you’re already halfway there.
This rice pudding can be served warm or chilled and is ideal for anyone who loves familiar, homey desserts. Whether you call it rice pudding, kheer, or payasam (PAYASAM RECIPE), the comfort is universal.
Tweak It Your Way:
No saffron? Use a pinch of turmeric or a
few drops of yellow colouring. For aroma, a few drops of vanilla essence work
too.
Swap ghee for butter if preferred.
Use regular milk (even carton milk)
instead of coconut milk for a kheer-style pudding.
Choose your favourite nuts or dried fruits
- almonds, raisins, blackcurrants, or cashews.
Stevia leaves can be replaced with mint
leaves as a garnish.
Ingredients for Rice Pudding
½ cup basmati
rice - soak for 30 minutes and rinse
2 pinches saffron
strands
Sugar, to taste
1 cup thick
coconut milk
Water - as
needed
Ingredient for Tempering Rice Pudding
Some ghee (or
butter)
A handful of almond
strips
Some dried
blackcurrants
Some stevia leaves
How to Make Rice Pudding
Simmer soaked
rice in water to a preferred texture.
Add saffron
strands and sugar. Stir.
Pour in the coconut milk.
Stir a couple of times, turn off the heat, and set aside.
Heat ghee in a pan.
Lightly fry almond strips and blackcurrants.
Tip into rice pudding and stir.
Garnish with stevia leaves before serving.
