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Indian dessert Kheer served in an antique bowl

Payesh (Rice Kheer)

  • Author: Mish
  • Total Time: 55 mins
  • Yield: 4 1x


Enjoy this creamy, sweet, and luxurious rice pudding with nuts, saffron, and dried fruits.


  •  1/2 gallon whole milk
  • 2 cups Half and Half
  • 1 cup Basmati Rice
  • 2 Bay leaves (optional)
  • 2 tablespoons golden or regular raisins (optional)
  • 11/2 cups sugar
  • A handful of pistachio nuts, crushed
  • 1/2 teaspoon cardamom powder


  1. Wash and soak the rice for 30 minutes, then drain well.
  2. In a heavy-bottomed pan bring the milk and half and half to a boil, stirring often. Add the bay leaves if using to the milk right at the beginning.
  3. Once the milk rises, lower the heat and add the washed drained rice. Cook on low or medium-low for about 10 minutes stirring often.
  4. Now add the raisins if using and the sugar and keep simmering the milk on low so the rice cooks.
  5. Keep stirring often so the pudding doesn’t catch at the bottom and burn.
  6. Cook for about 30 minutes on low, uncovered, stirring frequently.
  7. Once the rice is cooked, add the cardamom powder and the crushed pistachios.


You can substitute pistachio with slivered almonds.

Adding saffron to Payesh imparts a lovely nutty taste and beautiful color.

You can substitute Basmati RIce with Arborio RIce, it also works very well.

  • Prep Time: 10 mins
  • Cook Time: 45 mins

Keywords: rice kheer, Payesh, Indian rice pudding, Indian dessert, special occasion Indian dessert