Kheer, with its creamy richness, is the ultimate Indian dessert that embodies pure comfort in every spoonful. Traditionally made with basmati rice, milk, sugar, and a hint of cardamom, today I’m sharing a twist on the classic. This version is infused with vanilla and enriched with praline, eliminating the need for extra sugar. The smooth, velvety kheer combined with the sweet, caramelized praline creates a delightful texture contrast, making each bite a luxurious experience. You can find the making of this kheer in a video on my YouTube channel.
I’m a huge fan of kheer, right next to ice cream! While ice cream takes time to make, kheer is simple to prepare with just a few pantry staples—perfect for a quick, satisfying treat, breakfast, or dessert. I love making it in a few different ways, and this one uses arborio rice.
What I love most about this arborio rice kheer is how incredibly creamy it gets. Arborio rice is a short-grained, starchy rice typically used in risotto, which contributes to the creamy texture. It retains the character of the rice better, so it doesn’t dissolve into mush when cooked. More starch means more creaminess. When you use arborio rice, it creates a creamy texture all on its own, even without any dairy. Together with the milk, this rice creates a doubly creamy pudding.
A Special Add-In
Now, here’s where the real magic happens. The almond-pistachio praline brings the kheer to a whole new level. The praline is a hard-cooked candy made with sugar and nuts. I made dry caramel praline, meaning there’s no water or liquid—just sugar and nuts.
The praline serves two purposes: when added to the kheer and left to rest (or refrigerated), it slowly melts, creating tiny pools of caramel and adding natural sweetness. There’s no need for extra sugar! Meanwhile, the praline pieces that remain on top offer a bold, crunchy contrast to the creamy kheer.
Creamy, tender, with a crunch, and just sweet enough—this easy kheer is sure to become a new dessert favorite in your household.
Give it a try and let me know your thoughts in the comments section. And if you do try it, please snap a picture and share it on social media with the tag #simpleglutenfreekitchen so that others can get inspired to try it too!
Ingredients
- 1/2 (50 g) cup white granulated sugar
- 1/3 (47 g) cup almonds, toasted and chopped
- 1/4 (33 g) cup pistachios, toasted
- 1 litre whole milk
- 1/2 cup Arborio rice
- 3/4 tsp vanilla extract
- Half almond pistachio praline, chopped
Instructions
- Have a Silpat, parchment paper, or a greased steel pan ready to pour the praline onto.
- Dry roast the roughly chopped almonds and pistachios in a pan. Remove them to a bowl.
- Put the sugar in a wide saucepan over medium heat.
- Cook the sugar without stirring or using a spatula at any point (stirring will cause the sugar to crystallize and prevent the caramel from forming).
- You can tilt and spin the pan carefully by the handle to ensure the sugar is evenly distributed and heated.
- Once the sugar turns amber, stir gently and carefully add the roasted nuts.
- Keep cooking for 2-3 minutes to coat all the nuts. Be careful not to let it get too dark.
- Immediately pour the mixture onto the prepared surface, making sure the nuts form a single layer.
- Allow it to cool. Break the praline into rough pieces.
- Use a rolling pin or the wooden handle of a knife, covering the praline with an extra sheet of parchment or folding the Silpat to break it. Break it coarsely to ensure there are no large pieces.
- You will only need half of this praline for the kheer.
- Combine the milk and Arborio rice in a pan, bring to a boil, then reduce to a simmer, stirring occasionally.
- Once the rice is cooked and the milk has thickened to your desired consistency, stir in the vanilla extract.
- Once the kheer is cool, stir in half of the chopped almond pistachio praline.
- Let it rest for a few minutes so the praline can melt slowly into the kheer.
- Serve chilled or at room temperature, garnished with additional praline if desired.
Bringing this kheer with crunchy twist to Angie’s Linky Party @ Fiesta Friday.
angiesrecipes
Rich, creamy and crunchy..must be a pure dessert heaven!
Tandy (Lavender and Lime)
I am not a fan of rice puddings, but I do like the crunch aspect you’ve added here.
rainbow evening
I don’t know the food, but look delicious…. yummy.
Thank you for sharing recipe
Pattie
This sounds so delicious. The almond pistachio praline alone, makes it worth trying.
Marcela
WOW!….with that praline sounds delicious and glamorous!!………Abrazotes, Marcela