Desi Kitchen Kheer Rice is specifically graded for making kheer (Indian rice pudding) — short, starchy grains that break down into the creamy consistency that makes kheer what it is. Regular basmati stays too firm and separate for proper kheer. This is the rice that melts into milk. 2 lb bag.

Made to Melt Into Milk

• Kheer-grade short grain rice — 2 lb
• Breaks down into creamy consistency
• Specifically for rice kheer
• Desi Kitchen quality

How to Use

Wash and soak 30 minutes. Cook slowly in milk on low heat, stirring regularly, until the rice dissolves and the milk thickens. Add sugar, cardamom, saffron, and nuts. Patience is the key ingredient — real kheer takes time.

Frequently Asked Questions

Can I use basmati for kheer?
You can, but basmati stays firm. Kheer rice breaks down and thickens the milk — creating the creamy texture that defines great kheer.

How long does kheer take?
45-60 minutes of slow cooking on low heat. Rushing it defeats the purpose.

Sweet or savory?
Kheer is a sweet dessert — milk, sugar, cardamom, saffron, and nuts.

Check package for allergen information.