Rice Kheer/Rice Pudding/How to make Rice Kheer12 Jun, 2017
- Servings : 4 people
- Prep Time : 20 min
- Cook Time : 1 hrs
Rice Kheer/Rice puddings: Rice Kheer is famous Indian dessert mainly during festivals, celebrations or marriages. Rice Kheer is an indian version of rice pudding and also known as payesh (Bengali), payasam (Tamil).
This dessert is basically made of milk, sugar, basmati rice and flavor of nuts, cardamom and saffron and very easy to make at home. I preferred this if don’t have much time to prepare a dessert. It just needs some patience as it always cooks on low to medium flame. It can be prepared on medium heat as well but low flame cooking gives creamy taste to the kheer.
Rice Kheer can be served as hot or chilled. My family preferred to have chilled rice kheer. I usually add almond, raisins, cashews, charoli and basil seeds along with cardamom powder and saffron. Cardamom powder gives nice aromatic flavor in the dish. You can add nuts of your choice.
Ashi always like to have thick texture kheer so I used to cook and stir the milk longer to prepare creamy and delicious kheer.
Rice 3 tbsp. Milk 4 cups. Cardamom 3-4 pods Saffron 7-8 thread Sugar 3 ½ tbsp.
Raisin 1 tbsp Cashew 1 tbsp chopped Charoli 1 tbsp. Sabja/basil seeds 1 tsp.(optional)
Wash, rinse the rice under running water for 2-3 times until water runs clear and soak the rice in the enough water for 30 min. Drain the rice in the colander after 30 mins. Heat the milk in the large and heavy bottom pan over medium heat meanwhile.
Let it come to boil. Crushed the cardamom pods into the mortar and pestle and soak the saffron into 2 tbsp of hot milk in the mixing bowl. Once start boiling, then reduce the heat and add drained rice.
Stir the rice and simmer the milk till rice grains cook. It normally takes 20-25mins. Stir occasionally to avoid the milk get burnt from the bottom. Once rice grain cooked, add crushed cardamom and soak saffron milk and stir it well.
Let it cook for some more time (10 min) to get thick kheer. Scrape the sides of the pan and add to the milk. Once kheer become thick, add sugar and mix it well.
Meanwhile, Chopped the almonds, cashews and rinse the raisin under water. Don’t forget to keep scraping the sides and add this to the simmering milk. When milk is enough thick, add almonds, cashews, charoli, and raisin and mix it well. Switch of the flame and let it cool to room temperature.
Serve Chilled Kheer. To serve chilled kheer, refrigerate it for at least 2-3 hrs.
1. Always make the kheer on low flame.
2. You can add dry fruit of your choice: dry dates, charoli, almonds, cashews, raisins, basil seeds etc.
3. You can adjust the sugar as per your taste. I have used less sugar.
4. You can use little milk too: Ashi prefers thick kheer so I have used 4 cups of milk.
5. Chilled kheer is the best option.
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