Rice Kheer (Rice Pudding)
Rice kheer has different names such as khiri, payasam, payesh, rice pudding. It is made by boiling rice with milk and sugar and flavored with cardamom, almonds, pistachios, cashew nuts, saffron or raisins. It is typically served during the meal or as a dessert. Kheer is prepared in festivals, temples or any special occasions. Some recipes require cooked rice to make kheer but I personally don’t like to use cooked rice. Because if rice is cooked then it will not absorb that much milk and you won’t get much flavored or rich puffed rice in kheer. So I always use uncooked rice and cook them in milk. So let’s see how to make Kheer. If you make it then let me know how it turns in comments below.
Adapted from – My recipe note book
Rice Kheer (Rice Pudding)
Cuisine – Indian
Recipe category – Dessert
Skill level – easy/beginner
- • Long grain or short grain Rice – 1/3 cup **Notes
- • Milk – 2 ½ cups **Notes
- • Saffron – few strands (Optional)
- • Sugar – ¼ cup
- • Cardamom powder – ¼ teaspoon
- • Almonds – ½ tablespoon, chopped (Optional)
- • Cashew nuts – ½ tablespoon, chopped (Optional)
- • Pistachios- ½ tablespoon, chopped (Optional)
- • Raisins – ½ tablespoon (soaked in water for 15 minutes) (Optional)
- Rice – I have used basmati rice. But you can use any long grain or short grain rice, doesn’t matter at all.
- Milk - I used whole milk but you can use 1%, 2% or any. If you use whole milk it will become richer than others.
- Nuts – I used only almonds and cashew nuts (me and my husband don’t like pistachios and raisins). You can use any nuts you like.
- Wash and drain the rice. Take rice and milk in a heavy bottom pan.
- crush saffron strands and add to milk and rice mixture.
- Put them on high heat and bring it to boil.
- Once it comes to a boil, reduce the heat to medium-low and simmer until rice is tender. It will take about 20 minutes. Stir the milk in between so it doesn’t stick to bottom and sides.
- Then add sugar, nuts
- add cardamom powder. Mix well.
- Cook it till it gets thickens; it will take about 5-7 minutes.
- Serve hot or cold.
• Taste – sweet, rich, creamy and grainy from cooked rice
• Shelf life – after it comes to room temperature, you can keep refrigerated up to 3-4 days in air tight container. You can freeze it up to 3-4 weeks.
• Serving suggestions – It usually served on festivals as a sweet accompaniment to meal. Serve warm kheer with poori. You can serve cold, let it come to room temperature and then keep in refrigerator for about 1-2 hours to chill then serve.
• Cooking tips –
- Always use heavy bottom pan, otherwise milk will stick to the bottom of the pan and it will burn.
- If you are serving Rice kheer cold then cook little less after adding sugar and don’t make too thick. Because once it cools it will thicken. - Don’t go away when milk and rice mixture is simmering. Stir in between so it doesn’t stick to pan.
- If it thickens too much 2-3 days. Add some warm milk make you referable consistency.