Kheer Rice Pudding Pops

Name: Kheer Rice Pudding Pops
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 can (14 oz) (397 g) sweetened condensed milk; 1½ cups (240 g) cooked basmati rice, cooled, cooled to room temperature; ½ cup (120 ml) heavy cream or whipping cream; ¾ teaspoon (1½ g) ground green cardamom; ½ cup (60 g) unsalted roasted pistachios, finely chopped; 1 teaspoon (5 ml) rosewater (optional); ¼ cup (60 ml) whole milk or evaporated milk

From the MyKitchenBank Kitchen

A frozen spin on kheer, the beloved Indian rice pudding. Creamy condensed milk blends with cardamom-spiced rice, then gets studded with pistachios and frozen into handheld pops. Rich, aromatic, and nostalgic with a modern twist.

Prep: 15 min
Cook: —
Wait: 6 hr
Total: 6 hr 15 min
Makes: 8 popsicles

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Steps

Before you start

Cook rice ahead and cool completely (use basmati or jasmine rice)
Have popsicle molds and sticks ready
Toast cardamom pods lightly to deepen flavor before grinding
Chop or slice pistachios and set aside

1
Mix base together
- Pour the condensed milk into a medium bowl.
- Add the cooled cooked rice, breaking up any clumps with the back of a spoon.
- Stir well to combine evenly.
- The rice should be separated and not compacted.
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Ready when: Rice is evenly coated and no lumps remain
Tip: If rice is still slightly warm, let it cool 5 minutes before mixing to prevent curdling the milk
2
Add spices and cream
- Sprinkle the ground cardamom over the rice mixture and stir to distribute evenly.
- Pour in the heavy cream and whole milk.
- If using rosewater, add it now.
- Fold gently until the mixture is creamy and homogeneous, about 1 minute of stirring.
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Ready when: Mixture is smooth and uniform in color
Tip: Don't overmix or you risk breaking down the rice grains
3
Fold in pistachios
- Reserve 2 tablespoons (20 g) of the chopped pistachios for garnish.
- Fold the remaining pistachios into the kheer mixture gently but thoroughly, ensuring they're distributed throughout.
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Ready when: Pistachio pieces are visible throughout the mixture
Tip: Use the reserved pistachios to decorate the top of each popsicle for visual appeal
4
Fill molds and freeze
- Pour the kheer mixture into the 8-cavity popsicle mold, filling each cavity to about ¼ inch (6 mm) below the rim.
- Divide the reserved pistachios evenly among the molds, sprinkling a small amount into each cavity.
- Insert the popsicle sticks, pushing them down until they sit firmly in the mixture (about 1 to 1.5 inches/2.5–4 cm deep).
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Ready when: Pops are completely frozen and release easily from the mold when twisted and pulled gently
Tip: If your mold is shallow, freeze in stages: freeze halfway (2 hours), insert sticks, then freeze fully. This keeps sticks upright
5
Release and serve
- Once fully frozen (at least 6 hours, preferably overnight), run warm water briefly over the outside of the mold to loosen the pops.
- Gently twist and pull each stick to release the pops.
- Serve immediately, or wrap individually in parchment and store in the freezer.
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Ready when: Pops slide out of the mold easily and feel solid to the touch
Tip: For pops that don't stick to your hands, eat them straight from the freezer or use a paper sleeve

Good to know

Tips

To prevent sticks from shifting during freezing, use a mold with built-in stick supports, or freeze the mixture halfway, then insert sticks into the partially frozen mixture and continue freezing
For extra luxury, add 1 teaspoon of kewra water (screwpine essence) in place of rosewater for an authentic kheer aroma
If the mixture seems too thick after chilling, thin it slightly with a few tablespoons of milk before pouring into molds
Toast whole cardamom pods in a dry skillet for 1–2 minutes, then grind them fresh just before using for maximum flavor intensity

Make ahead

Cook and cool the rice up to 2 days ahead. Prepare the kheer mixture (through step 3) up to 4 hours before freezing, keeping it covered in the refrigerator.

Storage & reheating

Frozen pops keep up to 2 weeks in the freezer, wrapped individually in parchment or sealed in a freezer bag. No thawing needed—eat straight from the freezer. If accidentally thawed, consume within 24 hours and do not refreeze.

Substitutions

unsalted roasted pistachios → Roasted almonds, cashews, or walnuts, finely chopped. Almonds and cashews add creaminess; walnuts bring earthiness. Use the same quantity.
ground green cardamom → A pinch of saffron threads, steeped in 1 tablespoon warm milk, plus ¼ teaspoon ground cinnamon. Creates a different but equally aromatic kheer with warm spice notes
cooked basmati rice, cooled → Cooked jasmine rice, white basmati, or even arborio rice. Different rices yield slightly different textures; arborio will be creamier. Avoid brown rice, which can overpower the delicate flavor.
rosewater → 1 tablespoon of a liqueur such as Frangelico (hazelnut) or omit entirely. Rosewater is traditional but optional; a hazelnut liqueur adds richness without the floral note