Rice kheer recipe | Indian rice pudding | Chawal ki kheer

Share this recipe:

Rice kheer recipe or Indian rice pudding – rice is cooked in milk and sugar. It is flavored with cardamom powder and saffron.

Rice kheer recipe | Indian rice pudding | Chawal ki kheer

There are many variations in making kheer like lauki ki kheer, phool makhane ki kheer, sabudana kheer, samvat rice kheer and many more. Among all of them, rice kheer is the most popular in India.

Making kheer at home is very easy. There is one American dessert recipe similar to the rice kheer. That is called rice pudding. The only difference is the flavoring ingredient. Indian rice pudding uses saffron and cardamom powder while American rice pudding uses the vanilla extract.

Rice kheer is made two ways – one is using cooked rice, this way it is requires less time. Second is using the raw rice. I always make kheer using uncooked rice. If the rice is cooked in the milk, then it absorbs the milk. So you will have rich flavored puffed rice grains in the kheer. But if I am on sort of time or preparing for larger group then I go for quick method.


Basic Info:


Preparation time: 30 minutes
Cooking time: 30 minutes

Servings: 2

Cuisine: Indian
Category: Dessert

 


Ingredients:


Long grain rice or Basmati rice – 1/3 cup
Full fat Milk – 2 ½ cups
Sugar – ¼ cup
Cardamom powder – ¼ teaspoon
Saffron – few strands
Almonds – ½ tablespoon, chopped
Cashew nuts – ½ tablespoon, chopped
Raisins – ½ tablespoon


How to make Rice kheer (Step by Step Recipe with Photos):


1) Wash the rice under running cold water till water runs clear. Soak them in enough water for 20-30 minutes.

2) After soaking time, discard the water.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

3) Take milk in a heavy bottom pan. Turn the heat on medium.

4) Let the milk come to a boil.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

5) Once it starts boiling, add rice.

6) Stir well and let it simmer on low-medium heat 20-25 minutes. Or till the rice is tender and cooked. Do stir every five minutes and make sure that rice or milk is not sticking to the pan.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

7) Check by pinching the rice grain, it will mash very easily.

8) When you take a spoonful of it and pour it back, rice and milk stay separate.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

9) Now add sugar.

10) and cardamom powder. Stir it well.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

11) Also add saffron strands.

12) and chopped cashews, almonds and raisins.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

13) Mix well. It becomes thin as sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.

14) How to check right consistency of kheer: take ladleful of kheer and pour it back. rice and milk should fall together in the same flow. They should not be separated like earlier. Once you get this consistency then turn off the stove.
Rice kheer recipe | Indian rice pudding | Chawal ki kheer

You can serve the kheer warm. Or let it cool down completely and then chill in the fridge. many preferred chilled kheer. Keep in mind that it will get thick as it cools down. So if planning to serve the chilled kheer then reduce the simmering time after adding sugar and keep little on thinner side.

Rice kheer recipe | Indian rice pudding | Chawal ki kheer


Additional Info:


Taste: Sweet

Shelf life: Let it cool down completely, then store in airtight container in refrigerator. It stays good for 2-3 days.

Serving suggestions: Serve it as a dessert along with your meal or after the meal. It can be served warm with pooris.

 

Rice kheer recipe or Indian rice pudding recipe (Printable):


5.0 from 1 reviews
Rice kheer recipe | Indian rice pudding | Chawal ki kheer
 
Prep time
Cook time
Total time
 
Rice kheer recipe or chawal ki kheer - rice is cooked with milk, sugar and nuts, flavored with saffron and cardamom powder.
Author:
Category: Dessert
Cuisine: Indian
Yield: 2 servings
Ingredients
  • Long grain rice or Basmati rice - 1/3 cup
  • Milk - 2 ½ cups
  • Sugar - ¼ cup
  • Cardamom powder – ¼ teaspoon
  • Saffron - few strands
  • Almonds – ½ tablespoon, chopped
  • Cashew nuts – ½ tablespoon, chopped
  • Raisins – ½ tablespoon
Instructions
  1. Wash the rice under running cold water till water runs clear. Soak them in enough water for 20-30 minutes.
  2. After soaking time, discard the water.
  3. Take milk in a heavy bottom pan. Turn the heat on medium.
  4. Let the milk come to a boil.
  5. Once it starts boiling, add rice.
  6. Stir well and let it simmer on low-medium heat 20-25 minutes. Or till the rice is tender and cooked. Do stir every five minutes and make sure that rice or milk is not sticking to the pan.
  7. Check by pinching the rice grain, it will mash very easily. When you take a spoonful of it and pour it back, rice and milk stay separate.
  8. Now add sugar.
  9. and cardamom powder. Stir it well.
  10. Also add saffron strands.
  11. and chopped cashews, almonds and raisins.
  12. Mix well. It becomes thin as sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.
  13. How to check right consistency of kheer: take ladleful of kheer and pour it back. rice and milk should fall together in the same flow. They should not be separated like earlier. Once you get this consistency then turn off the stove.
  14. You can serve the kheer warm. Or let it cool down completely and then chill in the fridge. many preferred chilled kheer. Keep in mind that it will get thick as it cools down. So if planning to serve the chilled kheer then reduce the simmering time after adding sugar and keep little on thinner side.

Search from 400+ recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. says

    Wow, very delicious, I should try this out for my daughter, she loves the kheer that we get at a nearby Indian restaurant..