DOODHPAK | RICE PUDDING | RICE KHEER

Doodhpak or Rice Kheer or Rice Pudding  is a delightful and luxurious, traditional old fashioned Indian rice pudding prepared using rice, milk, nuts, and aromatic spices. This is dessert meant for the royals!

I hope you guys are enjoying the rice series as much as I am. This is my 9th rice dish for Navratri. If you have not yet checked the first eight rice recipes click on these links:

• Rice Kesari bath,
• Curd Rice, 
• Puliyogare, 
• Coconut Rice, 
• Jaggery Rice, 
• Lemon Rice, 
• Moong Dal Khichdi,
• Ghee Rice.

I would love to know which one is your most favorite 🙂

It’s mixed feeling for me today. These 9 days were filled with full of happiness and joy. It just passed like flash of light. But upcoming Diwali festival keeps my enthusiasm high. Have you planned anything for Diwali yet? I really want to post some interesting facts and recipes for the same. Meanwhile you can also check my post on Diwali sweet recipes and Diwali snacks recipes. 

Ok now back to doodhpak, I can only say BEST FOR THE LAST plus it’s my father-in-laws birthday!!! I could not find any better occasion to prepare this appetizing sweet.

What is kheer or Indian Rice Pudding?

Kheer or Doodhpak is a popular Indian style pudding dessert or sweet recipe prepared using 3 basic ingredients rice, milk and sugar. All other ingredients are added to enhance the flavor and is totally optional.

A variation to doodhpak is to use sabudana (tapioca pearls) instead of rice or combine the two. The time to cook sabudana and rice are different so I avoid combining the two ingredients together. Another way to prepare Kheer is using Semolina-sevia or vermicelli(semiya or seviyan), which also tastes great and is easy to prepare. Other versions of kheer are makhana kheer, badam kheer, lauki kheer, mango kheer, apple kheer….

This doodhpak or Chawal ki Kheer recipe is different from doodhpak prepared in Gujarat. The ingredients remains the same but time to prepare this dish and the ratio of rice to milk varies. The recipe below is very popular in coastal Karnataka specially with Konkani community and can be prepared in less than 30 minutes.

Ingredients used to make kheer, rice pudding or doodhpak

• 3/4 cup Basmati Rice
• 1 1/2 tbsp Ghee (brown butter)
• 4 to 5 Cardamom pods (vary as per taste)
• 2 Cloves
• 2 cups Whole Milk
• 6 to 7 Saffron strands
• 1/2 to 3/4 cup Sugar (Vary as per taste)
• 2 tbsp Cashews broken
• 2 tbsp Almonds broken
• 1 tbsp Raisins

Tips to make best kheer, pudding or doodhpak at home

First, use good aromatic rice like basmati or jeera to make doodh pak. Next add additional flavor to the dish. This is optional but doing so will take your dish to the next level. To do this sauté the rice in butter or ghee for not more than 2 minutes. To this add cardamom skin (seeds will be crushed and used for the recipe), cloves, water, and cook the rice.

Once the rice is cooked, add milk, saffron strands, and simmer on low flame. Keep stirring to avoid it from sticking at the bottom. Once the rice is soft and cooked through, add sugar and simmer for few more minutes till the sugar is dissolved and the mixture thickens. You can check the sweetness and adjust the sugar accordingly. See that you add sugar only when rice is cooked through completely.

In another pan, add ghee or butter and roast the dry fruits and nuts of your choice. Add this to the kheer along with cardamom powder and simmer for 1 more minute for the flavors to get infused. Doodhpak or Kheer is now ready.

Few more tips : Doodhpak is a thick dessert but it gets dry or thick in consistency as it cools down. To adjust this add more milk or water. For the best results use full fat milk. Keep stirring it to avoid any burning from the bottom. There is not exact ratio for rice, milk and sugar. All three ingredients can be varied as per ones taste.

This is one Indian dessert that can be prepared for any occasions like birthdays, anniversary, romantic dinner, or for festivals like Diwali, Holi, Ramnavmi, Christmas, Ganesh Chaturthi.

Is kheer served hot or cold?

You can serve it hot or cold and it tastes great both the ways.

I like it eating it hot straight from the pan while my husband loves the chilled version.

Based on individual preference serve this pudding or kheer hot or keep it in refrigerator for 4 to 5 hours and serve cold.

Can I make doodhpak or kheer or pudding vegan?

Yes. Instead of milk use almond milk and skip roasting nuts and rice with ghee or butter.

Follow me on Instagram and tag me with #cookwithkushi so that I get a chance to see all the recipes you make and give it a  ♥.

Instant Pot Kheer recipe (Indian style Rice Pudding)

Kheer is one of the best and nice recipe that you can try on instant pot. It makes your job easier. Follow the recipe below. The quantity of liquid and rice in instant pot is different from that of regular pot.

Start by pressing the sauté button. Add ghee or butter to the inner pot of instant pot. Add cashews, almonds and sauté. Once they turn light add raisins. Transfer this to a plate.

Add 1 1/2 cups of  water and let it start steaming and then add remaining ingredients. This is to allow milk or pudding from sticking to the bottom. Then add 2 cups milk, 1/2 cup rice, sugar, cardamom skin and cloves, saffron strands to the inner pot of instant pot. Stir it once. Cover with the lid.

Place the steam release handle to sealing position and press the porridge button.  Set the timer to 18 minutes. Once done allow the pressure to release naturally.

Open the lid and add cardamom powder, roasted nuts and stir well. You may feel that the kheer is runny.  In this case you can cook on sauté mode till it becomes thick for desired consistency.

However kheer or pudding thickens as it cools down. Serve hot or chill and enjoy.

Stepwise recipe for Doodhpak or Rice Kheer or Indian style Rice Pudding

5 from 27 votes

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DOODHPAK | RICE KHEER | INDIAN STYLE RICE PUDDING

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Doodhpak or Kheer is a delightful and luxurious, traditional old fashioned Indian rice pudding prepared using rice, milk, nuts, and aromatic spices. This is dessert meant for the royals!

Course: Desserts, sweets

Cuisine: Coastal Karnataka, gujarati, Indian, Karnataka, Konkani, South Indian

Keyword: 9 days navratri vrat, chawal kheer, diwali food, Diwali Recipes, festival food, Festival recipes, gulab jamun, holi, instant pot kheer, instant pot rice kheer, kheer, Mithai, Navratri Recipes, Old Fashioned, payasa, payasam, phirni, Pudding, ram navami, rasmalai, rice pudding with cooked rice, shivratri, vermicelli kheer

Servings: 6

Author: Kushi

Ingredients

• 3/4 cup Basmati Rice
• 1 1/2 tbsp Ghee (brown butter)
• 4 to 5 Cardamom pods (vary as per taste)
• 2 Cloves
• 2 cups Whole Milk
• 6 to 7 Saffron strands
• 1/2 to 3/4 cup Sugar (Vary as per taste)
• 2 tbsp Cashews broken
• 2 tbsp Almonds broken
• 1 tbsp Raisins

Instructions

Step I

1. In a pan, add rice, 1/2 tbsp of ghee and saute it on medium flame just for a minute or two. 

2. Remove the skin of cardamom and separate the seeds. Crush the seeds in mortar and pestle and keep it aside. 

3. Add the cardamom skin (just to add flavor), cloves, and approx 1 1/4 cup of water. Once it comes to a boil, simmer it for 10 minutes till the rice is cooked through. 

Step II

1. To the cooked rice, add whole milk, saffron strands, and simmer on medium to medium-low flame stirring it frequently till the rice becomes soft. 

2. Add the sugar and continue stirring till the mixture thickens. Start with 1/2 cup, check the sweetness and vary sugar as per your taste. If kheer or rice pudding becomes too thick (dry), you can add more milk or water. 

Step III

1. In another pan add remaining 1 tbsp of ghee and roast almonds and cashews. Once they turn light brown in color, add raisins and switch off the flame. 

2. Add the roasted nuts along with crushed cardamom powder to the kheer and simmer for one more minute. Switch off the flame.

3. Doodhpak is now ready. Serve hot or chilled and enjoy.

Recipe Notes

• Use whole milk or full fat milk as it will make your pudding rich and creamier. 
• Adding nuts, saffron and spices are totally optional. You can add only those available in your pantry and still make this kheer. 
• Doodhpak is a thick dessert but it gets dry or thick in consistency as it cools down. To adjust this add more milk or water.
• Keep stirring it to avoid any burning from the bottom. There is not exact ratio for rice, milk and sugar. All three ingredients can be varied as per ones taste.

If you like this Indian sweet or dessert recipe,

Don’t miss to check out some of my popular and delicious Indian desserts and sweets or mithai to try this festival or holiday season.

Badam Ladoo (Laddu)	5 Ingredient Nankhatai
Gulab jamun	Milk Burfi or Milk Powder Barfi or Indian fudge
Carrot Halwa, Carrot Pudding	Quick 2 ingredient Kalakand recipe

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