Rice Kheer | Ksheer | Chawal ki Kheer Recipe
 
Prep time
Cook time
Total time
 
Rice Kheer is a classic Indian Rice Pudding cooked in every Indian household. I grew up eating by dunking the puri into Rice Kheer and straight into the mouth.
Author:
Serves: 3 - 4
Ingredients
  • Full cream milk - 1 liter
  • Long grain rice - ½ cup
  • Sugar - ¼ - ⅓ cup, as per taste
  • Saffron - ¼ tsp
  • Nutmeg - 1 no or nutmeg powder a pinch
  • Chopped nuts - ¼ cup
  • Charodi - 1 tbsp
  • Cardamom powder - ¼ tsp
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash rice and soak them in enough water for 30 min.
  2. Soak saffron in 2 tbsp warm milk.
  3. Chop the almonds, pistachios, cashews, and keep it aside.
  4. Take a heavy bottom based steel pan and wash it with hot water.
  5. Apply 1 tsp of ghee at the bottom and sides.
  6. Add full cream milk and let it come to boil.
  7. Discard the water from rice.
  8. Add ½ tsp of ghee, mix well and keep it aside.
  9. When the milk starts to boil, add soaked and greased rice.
  10. On a slow flame, let it boil for 30 min or until rice is full-cooked.
  11. Continuously stir to avoid sticking at the bottom.
  12. Once the rice is fully cooked, add chopped nuts and sugar.
  13. Cook for the next 10 - 12 min.
  14. Gradually Kheer becomes thick and creamy.
  15. If you feel it's too thick, add more milk and sugar.
  16. Add saffron milk and cardamom powder.
  17. Cook for a while.
  18. Remove nutmeg.
  19. Turn off the flame.
  20. Garnish with some more chopped nuts.
  21. Serve warm or chilled.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/rice-kheer/