Rice Kheer | Ksheer | Chawal ki Kheer | Indian Rice Pudding Recipe
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.
It is a Traditional Gujarati style sweet dish that is rich, aromatic, and delicious. Rice Kheer is a gluten-free, Eggless, Kid-friendly, and a Satvik dessert recipe.
Kheer is a very famous dessert well-known all over India by various names like Firni, Paal Payasam, Dudhpak, Paayesh, Kiribath, Payasa.
Rice puddings made around the world with different names like in Mexico-Arroz con Leche, Greek-Rizogalo, American- Cream of Rice, English-Rice Porridge, Lebanese-Moghli, UK-Creamed rice, and many more. Recipes ingredients may vary. These rice puddings are boiled or baked.
Rice Kheer by boiling full-fat milk, soaked rice, and sugar. I flavored it with Saffron, cardamom powder, and Nutmeg. Chopped Nuts (Cashew, Almonds, Pistachios) and Charodi (Chironji/Chirola/Charoli nuts) give a nice crunch and color to it.
Ideally, the word Kheer means Khir made with rice. There are many variations of Kheer like Sabudana Kheer, Vermicelli Kheer, Sweet Potato Kheer, Lauki kheer, Carrot Kheer, Makhana Kheer, etc.
To make Chawal ki Kheer more healthy and vegan, use coconut milk and Jaggery instead of regular dairy milk and sugar. It is known as Payasam in South India.
Traditionally people make Rice Kheer Recipe during Shraadh, Diwali, Navratri, Rakshabandhan, Holi, or Puja/Katha at home.
Why should we eat Kheer during Shraddh or Pitru Paksha?
My mother-in-law always makes Rice Kheer or DoodhPak an auspicious occasion of Shradh. She told me that it has a cooling effect on the body, and it calms down the pitta dosha and regulates metabolism during the daytime blazing sun heat of Bhadra month. It is rich in carbohydrates, which helps in restoring glycogen and boosts energy. It is also rich in essential amino acids that are essential for our body.
Is Kheer similar to Doodhpak?
Yes, the ingredients are the same, but there is little difference. In Kheer, the quantity of rice is more used than Doodh pak. Also, Kheer is a little thick in consistency as compared to doodh pak. Do not forget to check out my Doodh Pak Recipe. Click here.
Important notes and variations you can do in the Kheer recipe:
- I suggest you always use fresh full-fat milk for achieving that rich and creamy texture.
- Please do not leave the milk unattended while it is boiling and stir it continuously to avoid sticking and burning.
- You can adjust the quantity of sugar as per your taste and liking. You can add stevia or another sugar-free substitute as well.
- Add or remove the nuts as per your liking and preference. Skip adding nuts if you are allergic to it.
- I have used long grain basmati rice as it gives aroma. You can use any variety of rice. Cooking time may vary depending on the type of rice used.
- You can add dried rose petals to give it an exotic and luxurious presentation during serving. Little hints of colors to the dish looks great.
- Serve this delicious Rice Kheer hot, warm or chilled.
- This delectable dessert pairs best with plain Locha Puri (soft fluffy Indian deep-fried bread)
- You can also pair it with any Indian/Gujarati meal.
- You can serve it chilled bowlful alone at the end of a meal as dessert.
- Kheer is a heartwarming sweet dish that you can relish with your friends and family on any happy occasion or festive day.
- I make Kheer when I invite guests at my home to enjoy a complete Gujarati dining experience.
- You can store Kheer in the refrigerator for a couple of days.
Here is the video recipe of Rice Kheer Recipe :
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Here is the recipe card of Rice Kheer Recipe :
- 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
- Wash rice and soak them in enough water for 30 min.
- Soak saffron in 2 tbsp warm milk.
- Chop the almonds, pistachios, cashews, and keep it aside.
- Take a heavy bottom based steel pan and wash it with hot water.
- Apply 1 tsp of ghee at the bottom and sides.
- Add full cream milk and let it come to boil.
- Discard the water from rice.
- Add ½ tsp of ghee, mix well and keep it aside.
- When the milk starts to boil, add soaked and greased rice.
- On a slow flame, let it boil for 30 min or until rice is full-cooked.
- Continuously stir to avoid sticking at the bottom.
- Once the rice is fully cooked, add chopped nuts and sugar.
- Cook for the next 10 - 12 min.
- Gradually Kheer becomes thick and creamy.
- If you feel it's too thick, add more milk and sugar.
- Add saffron milk and cardamom powder.
- Cook for a while.
- Remove nutmeg.
- Turn off the flame.
- Garnish with some more chopped nuts.
- Serve warm or chilled.