kheer

Classic Indian Rice pudding made with rice, sugar, milk and flavored with cardamom, nuts and touch of rose water. This creamy pudding is one of the most popular Indian desserts!

Rice Kheer

rice (50 grams, I used basmati rice)

ghee (also known as clarified butter)

green cardamom pods (slightly crushed)

milk

sugar (50-62.5 grams, adjust to taste)

chopped nuts (I used chopped cashews & almonds)

rose water (optional)

Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.&nbsp;

Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked &amp; drained rice. Also add 3-4 crushed green cardamom pods.

Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.

Then add the milk to the pan and stir well. Set heat to medium-high.

Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stuck to the bottom of the pan.

Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.

Add in the sugar and mix. Also add in the nuts.&nbsp;

Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.

Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.&nbsp;

Rice kheer is a popular Indian sweet dessert made with basmati rice, milk, nuts and saffron. Rice kheer is easy to make and is made with a one pan or one pot method. Rice kheer is basically Indian rice pudding and makes for a creamy delicious pudding.&nbsp;

Kheer Recipe | Rice Kheer

basmati rice

litre whole milk (- 4 cups)

sugar (or add as required)

cardamom powder

saffron strands ((kesar)

almonds

cashews ((kaju))

golden raisins ((kishmish))

Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.

Then soak the rice in enough water for 15 to 20 mins.

Blanching almonds - heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step. 

Preparation

Meanwhile, when the rice grains are soaking, take 1 litre full fat milk in a heavy wide pan or saucepan or kadai.

Keep the pan on a low to medium-low flame. Stir at intervals so that the milk does not stick at the bottom of the pan.

Let the milk come to a boil.

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.

After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk.&nbsp;mix very well.

Simmer and cook rice on a low flame. No need to cover the pan when the rice is cooking.

Cook the rice grains till they are 50% done or half-cooked.

Then add 5 to 6 tbsp sugar or add as required.&nbsp;mix the sugar in the milk.

Continue to cook rice on a low to medium-low flame. Do stir at intervals.&nbsp;simmer till the rice is almost cooked.

Cooking rice

Then add ½ teaspoon cardamom powder.&nbsp;add blanched &amp; peeled sliced almonds and chopped cashews and sliced pistachios.&nbsp;mix well.

Then add the saffron dissolved milk.

Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.

Switch off the flame when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.

Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water.

Pour the rice kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer.&nbsp;

Flavoring kheer

https://embed.mediavine.com/videos/ccrs1g3k5gjmwgncskkz

Kheer is a popular Indian sweet dessert made with basmati rice, milk, nuts and saffron. Also known as Rice Kheer this dish is so easy to make. Rice Kheer is basically Indian rice pudding and makes for a creamy delicious pudding.

The only ultimate rice kheer recipe you will ever need! Make this Indian rice pudding in a regular pot or instant pot, it turns out super delicious, creamy and aromatic. This makes a great dessert for any occasion. Serve warm or chilled.

Kheer Recipe, How to Make Rice Kheer

milk ((for instant pot 2½ cups milk) (refer notes))

water ((avoids burning))

rice ((basmati

organic sugar

cardamom powder (or elaichi (about 2 to 3 pods))

cashews (or blanched almonds chopped)

pistachios (chopped (optional))

raisins

ghee (optional for frying nuts)

saffron (or 1 tsp edible rose water)

Wash rice a few times &amp; drain completely. Chop the nuts &amp; set aside. 

Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.

Then pour milk &amp; bring to a boil. 

Keep stirring the milk often to prevent the fats getting stuck to the bottom.

Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.&nbsp;

Keep stirring often to prevent the milk getting scorched at the bottom.

Stir in the sugar and continue to cook until the rice kheer turns thick.&nbsp;

Keep stirring often in between to prevent burning.

Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes. 

Turn off when the rice kheer reaches a desired consistency, slightly runny.

Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.

Optional - Most people don&#x27;t like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden. 

Then add raisins and stir until they turn plump. Remove them and set aside.

How to Make Kheer

Press the saute button.

Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.

Pour ¼ cup water to avoid burning and then pour milk.

Then add rice &amp; sugar to the inner pot of Instant pot.

Mix all of them together. Secure the lid of the instant pot.

Position the steam release handle to sealing. Next press the porridge button.

Set the timer to 18 mins. When it is done press cancel &amp; switch off. Wait for the pressure to release naturally.

When the float valve drops, open the lid and add cardamom powder &amp; rose water. Stir well. 

Rice kheer will be runny at this stage. Give a good stir.

For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.

Transfer kheer to serving bowls &amp; garnish with nuts &amp; raisins. You can also chill the rice kheer and serve.

Instant Pot Rice Kheer

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Top 3 kheer recipes from across the web

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Kheer Recipe, How to Make Rice Khee...

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