Rice Kheer is often served on festivals or on special occasions. Kheer is a generic term given to puddings that resemble creams. They can be made with wheat, rice, nuts or fruits such as banana, jackfruit, mango, and always have milk as the main ingredient. Rice kheer (or pudding) is made all over India. This is the Northern version, which is often made at religious feasts.
Flavored with cardamom, nuts & saffron, it’s the best way to finish off an Indian meal. Personally I love this kheer served cold, set in a little traditional mitti ka katora (earthen bowl) or in a silver bowl. Topped with ghee roasted dried fruits, fresh rose petal, and ample amount of chopped almond and cashew.
When I was in college my brother came to visit me on the occasion of Rakhsha-Bandhan(Rakhi). That was the first time when I prepared rice kheer. I called my mom for the recipe as she is an expert in making delicious food. Since childhood, I was very fond of sweets and rice kheer (or rice pudding) was on top of the list. Since all the basic ingredients are readily available in most of the Indian kitchen, makes this dish super simple and easy to make.
My idea of dessert heaven for sure. If you happen to have the power of visibility, you will see me licking my plate clean and going in for a third-serving!.
Preparation Time: 5mins ∏ Cooking Time: 40mins ∏ Servings: 3-4
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Rice Kheer:
Step1: Rinse the rice until water turns clear. Then soak the rice in enough water for 15 to 20 mins.
Step3: Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked, drained and crushed rice.
Step4: Saute the rice with the ghee for 2-3 mins on low-medium flame, stirring constantly until aromatic.
Step5: Then add the whole milk to the pan. Set heat to medium-high. Stir at intervals so that the milk does not stick at the bottom of the pan.
Step6: Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stick to the bottom of the pan or overflow.
Step7: Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
Step9: Once the rice has almost cooked and the milk has reduced to one-third of its original volume. Then add in the sugar or jaggery as per taste, mix well to dissolve it into the milk. Add crushed cardamom and mix.
Step10: Then add the saffron dissolved milk. Also, add in the nuts. Simmer until the mixture reaches the consistency you desire. (Don’t let it become too thick, though. The pudding thickens when it cools, so turn off the flame when it’s slightly runny.)
Step11: Take one teaspoon vanilla custard powder and add 1 teaspoon milk. Make a slurry dissolving all the lumps.
Step12: Add vanilla milk into the kheer. Adding vanilla custard powder is totally optional but it will give a creamy texture to the dessert.
Step13: Cook the kheer for 2 more minutes after adding the vanilla custard powder. Scrape milk solids from sides and add to kheer.
Step14: Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled.
Step15: If you like crunchy nuts on the top of pudding then roast the nuts in a small skillet or tadka pan, heat the ghee over medium flame. Add dried fruits and saute for 2 mins. Pour this mixture over the pudding.
Step16: Rice kheer is ready to be served. Enjoy!
- Don’t let it become too thick, though. The pudding thickens when it cools, so turn off the flame when it’s slightly runny.
- I always prefer using whole milk to make my rice kheer, it makes the kheer more rich and creamy and I highly recommend the same.
- Adding rose water, vanilla custard powder is totally optional.
- Add dry nuts as per your taste.
- The proportion of rice is 1:16 for rice and milk respectively.
- If using jaggery instead of sugar then add it only after the rice kheer is done. Once the heat has reduced then add grated jaggery.