Rice kheer is nothing but rice pudding made with basmati rice, milk, nuts, and saffron. It is also one of the most popular kheer variety made in North Indian cuisine. It is very famous during any Hindu festivals or functions.
Kheer is a traditional Indian dessert and is loved by everyone. The thick and creamy texture of milk along with the flavor of saffron makes it super delicious. Cook this Indian kheer at home with the help of this Kheer recipe.
Per bowl of rice kheer contains 140 Calories:
- Fat 3g
- Saturated Fat 1 g
- Cholesterol 1 mg
- Sodium 2 mg
- Potassium 90 mg
- Carbohydrates 26 g
- Fiber 1 g
- Sugar 17 g
- Protein 2 g
Prepare time: 20 min
Cook: 30 min
Ready in: 50 min
Ingredients
- ¼ cup basmati rice
- 1-liter whole milk – 4 cups
- 6 tablespoons sugar o
- ½ teaspoon cardamom powder
- 1 pinch saffron strands
- 1 tablespoon chopped or sliced almonds
- chopped or sliced cashews -1 tablespoon
- 1 tablespoon chopped or sliced unsalted pistachios
- 1 tablespoon golden raisins
Preparation
- First of all, rinse ¼ cup basmati rice thoroughly.
- Then soak the rice in enough water for about 15 to 20 mins.
- Heat water in a small pan or pot.
- When the water comes to a boil then switch off the flame and add 10 to 12 almonds to it.
- Cover and keep aside for about 30 minutes.
- Then peel and slice almonds.
Cooking Rice
- Meanwhile, when the rice grains are soaking, take full-fat milk in a heavy wide pan.
- 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.
- Now, take 1 tablespoon of milk from the pan in a small bowl.
- Let the milk become warm and 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 and then mix very well.
- Simmer and cook rice on a low flame.
- Cook the rice grains till they are half-cooked.
- Now, add 5 to 6 tbsp sugar or add as required and mix it.
- Continue to cook rice on a low to medium-low flame.
Flavoring Kheer
- Now, add ½ teaspoon cardamom powder, add blanched, and peeled sliced almonds and chopped cashews and sliced pistachios. mix well.
- Then add the saffron dissolved milk.
- Again mix it and then 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.
- Finally, add golden raisins.
- Pour the rice kheer in individual serving bowls.
You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer.