Kheer Recipe | Rice Kheer

Name: Kheer Recipe | Rice Kheer
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: ¼ cup basmati rice; 1 litre whole milk (- 4 cups); 6 tablespoons sugar (or add as required); ½ teaspoon cardamom powder (or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)); 1 pinch saffron strands ((kesar) or 14 to 16 saffron strands); 1 tablespoon chopped or sliced almonds or blanched almonds ((badam)); 1 tablespoon chopped or sliced cashews ((kaju)); 1 tablespoon chopped or sliced unsalted pistachios ((pista)); 1 tablespoon golden raisins ((kishmish))

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 5

Author : Dassana Amit

kheer kheer recipe rice kheer

Ingredients

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¼ cup basmati rice1 litre whole milk (- 4 cups)6 tablespoons sugar (or add as required)½ teaspoon cardamom powder (or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder))1 pinch saffron strands ((kesar) or 14 to 16 saffron strands)1 tablespoon chopped or sliced almonds or blanched almonds ((badam))1 tablespoon chopped or sliced cashews ((kaju))1 tablespoon chopped or sliced unsalted pistachios ((pista))1 tablespoon golden raisins ((kishmish))

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Instructions

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Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

Let the milk come to a boil.

Step 7

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.

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

Then add the saffron dissolved milk.

Step 15

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

Step 16

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.

Step 17

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

Step 18

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