Rice kheer recipe (Chawal ki kheer)

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

There are many variations in making kheer like lauki ki kheer, carrot kheer, phool makhane ki kheer, sabudana kheer and many more kheer recipes. 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 it 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 this recipe. But if I am on sort of time or preparing for larger group then I go for quick method.

This kheer recipe is very easy to make and required very few ingredients. All of the ingredients will be available in your pantry very easily. You can’t go wrong with this recipe unlike other Indian sweets which calls for one string sugar syrup.

This is flavored with cardamom powder. I have also added chopped nuts and raisins. For the variation, you can try adding a teaspoon of rose water or kewra water once it is ready. It will give really good flavor.

More traditional Indian sweets recipes
Gajar ka halwa  //  Kaju katli  //  Gulab jamun  //  Rasgulla

How to make Rice kheer recipe (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.

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.

8) When you take a spoonful of it and pour it back, rice and milk stay separate.

9) Now add sugar.

10) and cardamom powder. Stir it well.

11) Also add saffron strands.

12) and chopped cashews, almonds and raisins.

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.

You can serve it 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 this chilled then reduce the simmering time after adding sugar and keep little on thinner side.

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

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4.8 from 5 votes

Rice kheer recipe (Indian rice pudding) Chawal ki kheer

Learn how to make best rice kheer at home.

Course Dessert

Cuisine Indian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 2 servings

Author Kanan

Ingredients

For rice kheer recipe:

• ¼ cup Long grain rice or Basmati rice
• 2 ½ cups Milk
• ¼ cup Sugar
• ¼ teaspoon Green cardamom seeds powder
• few strands Saffron
• ½ tablespoon Almonds chopped
• ½ tablespoon Cashew nuts chopped
• ½ tablespoon Raisins

Instructions

Preparation:

• Wash the rice under running cold water till water runs clear.
• Soak them in enough water for 20-30 minutes.
• While rice is soaking, chop the nuts and keep it aside.
• After soaking time, discard the water.

Making rice kheer recipe:

• Take milk in a heavy bottom pan. Turn the heat on medium.
• Let the milk come to a boil.
• Once it starts boiling, add rice.
• 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.
• 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.
• Now add sugar and cardamom powder. Stir it well.
• Also add saffron strands and chopped cashews, almonds and raisins.
• Mix well. let it simmer for 6-7 minutes. It should be thick now.
• How to check right consistency: 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.

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