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Kheer Recipe | Rice Kheer

Rice Kheer | Kheer Rice

Rice kheer is a classic traditional Indian rice pudding dessert perfumed with cardamom and rose water, slow cooked in milk.
5 from 4 votes
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Course: Dessert
Cuisine: Indian
Keyword: Indian Mithai, Kheer, Payasam
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4 Servings
Calories: 216kcal
Author: Aayushi Patel

Equipment

  • 1 Heavy Bottom Pot

Ingredients

  • ¼ Cup Rice Use ⅓ Cup Rice for Creamier Kheer
  • 1 Teaspoon Ghee
  • 4 Cups Milk Full- Fat Milk
  • 4-5 Tablespoons Sugar
  • 3-4 Green Cardamoms
  • 1 Teaspoon Rose Water
  • 3 Tablespoon Chopped Nuts I use almonds, cashews, pistachios and raisins
  • 1 Tablespoon Nuts Garnishing
  • 1 Tablespoon Dried Rose Petals Garnishing
  • 5-6 Strands Saffron Garnishing

Instructions

  • Add rice in a spice grinder. Roughly grind it for 20 seconds. This will break the rice coarsely which gives a deliciously creamy kheer.
  • In a bowl add rice. Wash the rice until water runs clear. Use a strainer to drain the water. Keep it aside.
  • In a mortar pastel, add 3-4 cardamoms. Lightly crush them. Now take out the green shell of the cardamom. Crush the cardamom seeds into powder. Keep it aside.
  • Roughly chop the nuts and keep it aside.
  • In a heavy bottom pot, on a medium low flame, add ghee.
  • Once the ghee melts, Add the milk.
  • Now add the rice.
  • Stir the milk every 2 minutes, to make sure if doesn't stick to the bottom of the pan. Scrapping the milk from the sides. This will add creaminess to the milk.
  • Cook the kheer on low flame for about 20-25 minutes.
  • Now add the sugar, cardamom powder, rose water and nuts.
  • Simmer it for anouther 5 minutes.
  • Your kheer is ready. If you prefer to serve it hot, garnish with dried rose petals, nuts of your choice, and saffron strands.
  • If you want to serve your kheer chilled, Let the kheer come to room temperature. Transfer the kheer in a refriegator safe container. Refrigerate for 2 hours, and serve chilled. Add garnishes before serving

Notes

  • Use whole milk to make this kheer, it makes it delicious and creamy. 
  • I like a very creamy kheer, so I let the kheer cook for about 30 minutes. You can stop cooking the kheer, once it reaches the consistency you prefer. 
  • You can also add some fresh or dried coconut to the kheer, it tastes beautifully nutty and delicious. 
  • If you want to substitute jaggery powder with sugar, add it once the kheer is cooked, and you turn off the stove. 
  • If you don't have rose water, you can crush the saffron strands into powder, and add cold milk to it. It is a Persian hack, that helps bring out the most beautiful color of the saffron to life. Add it to the kheer. It gives a beautiful floral flavor

Nutrition

Serving: 1Serving | Calories: 216kcal | Carbohydrates: 14g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 93mg | Potassium: 417mg | Fiber: 1g | Sugar: 12g | Vitamin A: 397IU | Vitamin C: 0.4mg | Calcium: 313mg | Iron: 0.5mg