Chai Kheer Indian Rice Pudding
Creamy basmati kheer infused with chai spices, raisins, nuts and rose water. Warm or chilled dessert ready in 1.5 to 2 hours.
I created this recipe after tasting the Spice House Chai mix. This pudding is full of exotic flavor and is worth the time it takes to make it.
Submitted by: Toby from Milwaukee, WI
Yield: Recipe makes about 7 cups of pudding.
- Cook low and slow in a heavy pot until milk reduces and the rice becomes pudding-like.
- Add chai mix near the end for best spice aroma, then finish with rose water and garnish.
- Store in the fridge 3 to 4 days; reheat gently with a splash of milk or serve cold.
Spices
Featured in this Recipe
Preparation Instructions:
In a heavy bottomed four quart pot, bring rice, milk, raisins and nuts to a gentle boil. Cook uncovered, stirring often to prevent sticking. Cook until milk is reduced and consistency has thickened to almost pudding like. Add chai mix and continue to cook at a gentle boil for another 10 minutes. The whole process takes about 1-1/2 to 2 hours.
Remove from heat. Add rose water to taste if using. Serve warm or cold.
thespicehouse.com
More About This Recipe
When serving, garnish with coconut if using.
Frequently Asked Questions
What is chai kheer?
Chai kheer is an Indian rice pudding made by simmering basmati rice in milk until thick, then flavoring it with chai spices, raisins, nuts and a little rose water. It can be served warm or chilled.
How long does this recipe take and how many does it serve?
Plan on about 1.5 to 2 hours of gentle cooking. The recipe using 8 cups of milk and 1/2 cup rice yields roughly 6 to 8 dessert servings, depending on portion size.
Can I use a different type of rice?
Yes. Basmati gives a fragrant, slightly separate-grain texture and is recommended. Short-grain rice or Arborio will break down faster and thicken sooner, so expect a shorter cook time and a creamier, stickier pudding.
Do I need to add sugar?
Not necessarily. The raisins and chai mix often add sweetness, but you can sweeten to taste. Add granulated sugar, jaggery, honey or sweetened condensed milk toward the end of cooking so you can control sweetness.
How do I prevent the kheer from sticking or burning?
Use a heavy-bottomed pot, keep the heat low, and stir frequently, especially as it thickens. If it starts to stick, lower the heat, add a splash of milk, and scrape the bottom gently. You can also cook in a double boiler to reduce scorching.
Can I make this dairy-free or lower fat?
Yes. Substitute full-fat coconut milk or a high-fat plant milk for creaminess. Note that plant milks may change texture and cook faster, so watch closely. You can also use reduced-fat milk, but the pudding will be less rich.
How should I store and reheat leftovers?
Keep kheer in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on low heat, stirring and adding a little milk to loosen the texture. It is also pleasant served cold.
How much chai mix and rose water should I use?
The recipe calls for 1/2 cup chai mix. If your blend is very strong, start with less and adjust to taste. Add the chai mix near the end and simmer 10 minutes for best aroma. For rose water, add sparingly. Start with 1/4 to 1/2 teaspoon, then increase to about 1 teaspoon only if you want a stronger floral note.
What is chai kheer?
Chai kheer is an Indian rice pudding made by simmering basmati rice in milk until thick, then flavoring it with chai spices, raisins, nuts and a little rose water. It can be served warm or chilled.
How long does this recipe take and how many does it serve?
Plan on about 1.5 to 2 hours of gentle cooking. The recipe using 8 cups of milk and 1/2 cup rice yields roughly 6 to 8 dessert servings, depending on portion size.
Can I use a different type of rice?
Yes. Basmati gives a fragrant, slightly separate-grain texture and is recommended. Short-grain rice or Arborio will break down faster and thicken sooner, so expect a shorter cook time and a creamier, stickier pudding.
Do I need to add sugar?
Not necessarily. The raisins and chai mix often add sweetness, but you can sweeten to taste. Add granulated sugar, jaggery, honey or sweetened condensed milk toward the end of cooking so you can control sweetness.
How do I prevent the kheer from sticking or burning?
Use a heavy-bottomed pot, keep the heat low, and stir frequently, especially as it thickens. If it starts to stick, lower the heat, add a splash of milk, and scrape the bottom gently. You can also cook in a double boiler to reduce scorching.
Can I make this dairy-free or lower fat?
Yes. Substitute full-fat coconut milk or a high-fat plant milk for creaminess. Note that plant milks may change texture and cook faster, so watch closely. You can also use reduced-fat milk, but the pudding will be less rich.
How should I store and reheat leftovers?
Keep kheer in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on low heat, stirring and adding a little milk to loosen the texture. It is also pleasant served cold.
How much chai mix and rose water should I use?
The recipe calls for 1/2 cup chai mix. If your blend is very strong, start with less and adjust to taste. Add the chai mix near the end and simmer 10 minutes for best aroma. For rose water, add sparingly. Start with 1/4 to 1/2 teaspoon, then increase to about 1 teaspoon only if you want a stronger floral note.
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