Rice & Makhane Ki Kheer (Rice & Lotus-Seed Pudding)

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Rice Kheer - Rice Pudding - Recipe Treasure

Usually summer brings us a lot of sunshine but this year, mother nature seems to have changed up the cycle a bit! Instead of the usual scorching sun, we’re being given an abundant amount of showers and the oh-so-icky humidity. I’ve always disliked humidity but the rain has it’s pros (although sometime they’re hard to see especially when you’re itching to take a dip in the pool). One of the biggest pros (at least in my household) is that my mom makes kheer, which is an Indian rice pudding. The creamy blend of milk and rice and the slight bite from the nuts make this recipe one of the few reasons I actually look forward to mother nature’s showers! Try it and let me know if this scrumptious dessert manages to make you smile during your gloomy rainy days!

Rice Kheer - Rice Pudding -  2- Recipe Treasure

Rice & Makhane Ki Kheer (Rice & Lotus-Seed Pudding)


Skill Scale: Easy
Serving: 4
Cook Time: 1h 30 min


  • milk - 1 quart, (4 cups)
  • rice - ¼ cup
  • makhane (fox-nut/lotus seed) - ½ cup
  • slivered almonds - ¼ cup
  • pistachios - 14-15
  • elaichi (cardamom) powder - ¼ tsp
  • kesar (saffron) - few threads/strings
  • granulated sugar - 1/3 cup


  • Boil milk in a heavy-bottomed saucepan (2-3 quarts) on a high flame
  • Meanwhile, thoroughly rinse the rice
  • After boiling the milk, lower the flame to low and add rice to the saucepan
  • Cook on low flame for 1 hour and occasionally stir the rice/milk mixture to make sure that it is not burning from the bottom
  • While the rice & milk are being cooked, cut the makhane (fox-nuts/lotus seeds) and pistachios into little pieces
  • Spoon out a tbsp. of boiled milk from the saucepan into a small bowl and add the kesar (saffron) to it
  • After approximately 1 hour, when the rice begins to look like it’s been cooked thoroughly, add the makhane (fox-nut/lotus seeds), slivered almonds, pistachios to the saucepan
  • Cook for 15-20 minutes
  • Add sugar and kesar (saffron) to the saucepan and stir consistently for about 5-7 minutes to make sure that the sugar dissolves and that the kheer doesn’t burn from the bottom
  • Add elaichi powder to the saucepan and turn off the flame
  • Serve immediately or set in fridge to cool and then serve

NOTE: if you take 4-5 green cardamoms (small elaichi), take out the seeds and then crush them, it will enhance the flavors of the kheer

NOTE: If you’d like to make this kheer using a slow-cooker:

  • Cook the milk, rice, makhane (fox-nut/lotus seeds), slivered almonds, pistachios for 4-5 hours on the high setting
  • Then add sugar, kesar (saffron) and elaichi (cardamom) powder to the slow cooker, stir for 1-2 minutes and then turn the slow-cooker off
  • Serve immediately or set in fridge to cool and then serve

Rice Kheer - Rice Pudding -  3 - Recipe Treasure

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