rice+milk kheer recipe
PREP TIME
30 mins
COOK TIME
40 mins
TOTAL TIME
1 hour 10 mins
rice kheer - a favorite Pakistani dessert (also popular in India) made with basmati rice, milk, nuts and saffron.
AUTHOR: dassana
RECIPE TYPE: dessert, sweets
CUISINE: north indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 1 litre full organic milk
- ¼ cup basmati rice
- 5 to 6 tbsp sugar or as required
- 6 green cardamoms/hari elaichi, powdered
- a pinch of saffron/kesar
- 15-20 almonds/badam, blanched and sliced
- 12-15 cashews/kaju
- 1 tbsp golden raisins
INSTRUCTIONS
- rinse the rice till the water runs clears of the starch.
- soak the rice in enough water for 30 minutes.
- heat milk and let it come to a boil.
- meanwhile drain the rice and keep aside.
- reduce the flame and add the rice.
- stir and simmer the milk and let the rice grains cook.
- the whole process of the rice in the milk takes about approx 35-37 minutes on a low flame.
- you want the rice to really cook well and the kheer also thickened somewhat.
- after the rice is added, add the sugar.
- stir and continue to stir often so that lumps are not formed.
- scrape the sides of the pan and add this dried milk into the pan.
- meanwhile in a microwave safe bowl take the almonds and cover it with water.
- microwave on high for 2-3 minutes.
- let the almonds cool and then peel them.
- slice them along with the cashews. rinse the raisins and keep aside.
- take the cardamoms in a mortar-pestle and then powder them finely.
- remove the peels and keep the powdered cardamom aside.
- when the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
- cook further till the rice grains are completely cooked.
- the kheer would also thicken by then.
- remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
- switch off the flame and add the raisins. stir.
- you can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
- this rice kheer stays good for 1-2 days in the refrigerator.
NOTES
rose water can also be added to the rice kheer.
Comments
Thanks for your nice blog, the recipe with pictures is better. In our country,there is a dessert similar to kheer, but water is added instead of milk.
Tara Benwell
The best kheer maker in our family was my mother (late).
Now my wife makes it, but with my help. To make best kheer the rice put in it must but crushed to zero, for this we use a wooden spoon having block with which it is curshed. We call it GHOTNA.
My neighbour makes something like this for dessert sometimes. I'll have to ask her if this is the name! Thanks for your excellent contribution to our cookbook!
lets start step by step chawal ki kheer or rice kheer recipe:
1. rinse & soak basmati rice for 30 mins.
2. heat milk in a wide pan or sauce pan and let it come to a boil.
3. drain the rice and add it to the simmering milk.
4. next add sugar and on a low flame let the rice cook in the milk.
6. once the rice is more than halfway done, add the saffron, cardamom powder, blanched & peeled sliced almonds, chopped cashews. stir.
7. when the rice has cooked completely and the kheer has thickened to the desired consistency, switch off the fire and add raisins.
8. pour the rice kheer in individual serving bowls. you can serve the rice kheer, hot or warm or chilled.
In my country , we have a similar one . The differences are that we use coconut milk , jasmine ,corn kernels and glutinous rice . It is my favorite sweet :)
Kher (payes) is also popular in Bangladesh.
Good job! Thanks for sharing the recipe.
I'll see if I can get all the food stuff needed to make this dessert.