Rice Kheer | Kheer Rice - The Whisk Addict - Easy Recipes With A Kick Of Spice

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

Print Pin

Course: Dessert

Cuisine: Indian

Keyword: Indian Mithai, Kheer, Payasam

Prep Time: 10

Cook Time: 2

Total Time: 12

Servings: Servings

Calories: 216kcal

Author: Aayushi Patel

Get Recipe Ingredients

In a bowl add rice. Wash the rice until water runs clear. Now soak the rice for 20-30 minutes. 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.
Now drain the water from the soaked rice once 30 minutes is up, using a colander.
In a heavy bottom pot, on a medium low flame, add ghee.
Microwave the milk in a microwave safe bowl and heat it up for 2 minutes.
Once the ghee melts, add the rice.
Roast the rice until fragrant and aromatic for 1-2 minutes.
Now add the warm milk to the rice. Stir it and let the milk start to simmer.
Stir 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. Trasfer the kheer in a refriegator safe container. Refrigerate for 2 hours, and serve chilled. Add garnishes before serving

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