Rice Kheer | Recipe
Rice Kheer is a creamy, delicious sweet dessert made from Indian rice pudding. Rice Kheer is a traditional Indian sweet dessert made of basmati rice, whole milk, nuts, and saffron. The kheer recipe is simple and can be made very easily.
INGREDIENTS
- 1 pinch saffron or 15 saffron strands
- 1/4 cup basmati rice
- 1/2 teaspoon green cardamom powder or 5 to 6 green cardamoms powdered
- 1 litre whole milk – 4 cups
- 6 tablespoons sugar or add as needed
- 1 tablespoon chopped cashews
- 1 tablespoon chopped unsalted pistachios
- 1 tablespoon raisins.
INSTRUCTIONS
Preparation
- Rinse 1/4 cup basmati rice several times until the water runs clear of starch.
- Soak the rice for 15 to 20 minutes in enough water.
- Blanching almonds – In a small pan or pot, heat water. When the water comes to a boil, turn off the heat and add 10 to 12 almonds.
- Set aside for 30 minutes, covered. The almonds should then be peeled and sliced.
Cooking Rice
- While the rice grains are soaking, heat whole or full fat milk in a heavy wide pan, saucepan, or kadai.
- Maintain a low to medium-low heat in the pan. Stir at regular intervals to prevent the milk from sticking to the bottom of the pan.
- Bring the milk to a boil.
- In a small bowl, place 1 tablespoon milk from the pan. Allow the milk to warm up. Then, in the milk, add a few strands of saffron. Set aside.
- Once the milk begins to boil, drain the rice and add it to the hot, boiling milk. Mix thoroughly.
- Cook rice on a low heat while it simmers. There’s no need to cover the pan while the rice cooks.
- Cook the rice grains until they are half-cooked.
- Finally, add the sugar. You can adjust the amount of sugar to your liking. With a spoon, combine the sugar and milk.
- Cook rice over a low to medium-low heat. Stir at regular intervals. Simmer until the rice is nearly done.
Rice Kheer Flavoring
- Stir in half teaspoon green cardamom powder. Blanched and peeled sliced almonds, chopped cashews, and sliced pistachios are all good additions. Combine thoroughly.
- Finally, add the saffron-infused milk.
- Stir again and cook on a low heat until the rice kheer thickens and the rice grains are completely cooked.
- When the rice grains are completely cooked, turn off the heat. The kheer will thicken as well. When the rice kheer cools, it thickens even more. Scrape the milk solids from the sides into the kheer.
- Finally, stir in 1 tablespoon golden raisins. You can now add 1 tablespoon rose water or kewra water to the kheer.
- Divide the kheer among individual serving bowls. Rice kheer can be served hot, warm, or chilled. Refrigerate leftover rice kheer in a covered container for 1 to 2 days.
- It can be eaten cold or warmed before serving. If the kheer has thickened too much, add a splash of milk and reheat until warm.
