Rice Kheer is a traditional Indian dessert which usually includes rice, milk and sugar. It can be eaten as a snack or dessert after each meal.
Rice Kheer is a type of Indian Rice Pudding. It is made with rice, milk, sugar and jaggery. The mixture is boiled until the rice grains are soft then it is served hot or cold.
Kheer (rice pudding), also known as Indian Rice Pudding, is a creamy and fragrant Indian delicacy created with simple ingredients. It is the archetypal Indian dessert that every Indian grew up eating.
It’s the ideal way to end an Indian dinner, with cardamom, almonds, and rose water.
It’s a dessert that I ate on a daily basis as a kid. Mom always cooked kheer whenever there was a celebration or a holiday, or simply because we wanted to enjoy a dessert.
What exactly is Kheer?
Kheer is a traditional Indian rice pudding prepared with only three ingredients: rice, milk, and sugar. And I believe that is why it is so often prepared in India, since the fundamental components are so widely accessible.
However, various ingredients like as tapioca pearls, carrots, and almonds may be used to make kheer. I like all varieties, but if you’re searching for a traditional Indian dessert, you can’t go wrong with a bowl of rice kheer, or chawal ki kheer as we call it in Hindi.
When making rice kheer, I usually use whole milk; it makes the kheer richer and creamier, and I strongly suggest it.
Flavors to the Kheer
As I previously said, you can prepare kheer with only the three basic components. However, to make the kheer even more tasty, a few spices and seasonings are often added.
Cardamom is the most prevalent and my personal favorite. It’s a must-have ingredient in my kheer.
Rose Water: A drop of rose water goes a long way toward giving the kheer a lovely scent.
Saffron was not a frequent spice in my house. If you’re cooking kheer for a particular occasion, though, saffron threads may be added. It will have a pleasant hue and scent.
Nuts: Nuts are one of my favorite ingredients in kheer. I generally throw in some cashews and almonds.
Kewra essence is a pandanus flower extract that is used to flavor a variety of Indian foods and sweets. It’s something I do from time to time, but it’s absolutely voluntary.
Kheer Serving Suggestions
So, should the kheer be served warm or chilled?
The good news is that you can serve it any way; it’s completely up to you.
Chilled kheer has long been a favorite of mine. I used to put my piece of kheer in a bowl and put it in the freezer to cool whenever Mom made it.
My kheer is always served chilly.
Many individuals I know, on the other hand, love to eat it hot, right out of the pan.
Rice kheer is a tasty and simple dessert that can be made fast with just a few ingredients.
Is it possible to make vegan kheer?
It would be just as tasty if you used almond milk instead of ordinary milk. Also, omit the step of toasting the rice with ghee at the start of the recipe to make it vegan.
If you’re making an Indian supper, don’t forget to top it off with this delicious kheer. Your taste buds will certainly appreciate it!
Rice, sugar, and milk are used to make this traditional Indian rice pudding, which is flavored with cardamom, almonds, and a touch of rose water. One of the most famous Indian dishes is this creamy pudding!
Rice Kheer Recipe
Time to prepare: 5 minutes Time to cook: 40 minutes Servings: 5
- Rinse the rice until it is completely clear. After that, soak the rice for 20 to 30 minutes in ample water. Drain the rice in a colander after 30 minutes and leave it aside.
- On medium heat, heat a heavy-bottomed pan. Then add 1 teaspoon ghee, followed by the soaked and rinsed rice. 3-4 crushed green cardamom pods are also a good addition.
- For 1 to 2 minutes, toss the rice with the ghee and cardamom, stirring continually until fragrant.
- Then pour in the milk and whisk well. Preheat the oven to medium-high.
- Bring the milk to a boil, which should take around 10-12 minutes. Stir often to keep the milk from sticking to the bottom of the pan.
- Reduce the heat to low and cook the kheer for around 25 minutes on low heat until the milk has come to a boil. Every 2 minutes or so, give it a good stir. After 25 minutes, the milk will have reduced significantly, the kheer will seem thick, and the rice will be fully cooked. Cook for another 15 minutes if you want an extremely thick kheer.
- Toss in the sugar and stir to combine. Add the nuts as well.
- After adding the sugar and almonds, cook the kheer for another 5 minutes. The sugar should be thoroughly dissolved. Don’t worry if your kheer isn’t quite as thick as you’d want it to be at this time. As it cools, it will thicken even more.
- Turn off the heat in the pan. Add the rose water and mix well (if using). Serve the kheer warm or cooled, garnished with additional nuts. I like mine cold, and I serve it after chilling it for 4 to 5 hours in the refrigerator.
Calorie count: 244 kcal.
This is a traditional Indian dessert that is made with rice, milk, sugar and cardamom. It’s also known as “rice pudding” or “khir.”
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