Rice kheer is a traditional sweet dessert made for festivals & occasions.It is very similar to the English Rice Pudding,is easy to make and quite popular in the subcontient.Rice kheer is made with full-cream milk,rice,sugar and cardamon powder.
Flavored with rose water,cardamon powder,nuts.It is the best way to finish off an indian meal.
You can try my other sweet recipes here,Rabri
What is kheer?
Rice pudding ( Kheer) is a staple dessert of the subcontinent region,which is ready on religious or festivals & celebrations.It is also served as an after meal dessert too.
Kheer is a thick and Rich and creamy mix of fragrant rice,cooked in full cream milk flavored with Rose water,Cardamon powder.It is usally garnished with dried fruit and nuts so add flavor and texture.For festive & celebrations.kheer is often decorated with edible gold and silver leaf called chandi ka vark in hindi/urdu.
Traditional Indian sweet dessert made the use of 3 components like-Rice,Full Cream Milk,Sugar.Other components like flavorings and garnishings can be added to it as well.
In Indian,the term kheer refers to Rice khee however many different versions of kheer can be made.Some of the popular ones are semolina (sooji) kheer.
About This Recipe
Rice kheer which is also known as Chawal ki Kheer is a famous indian sweet that is prepared for occasions and festivals.Bascially rice pudding made with rice,milk,sugar and nuts.
This kheer is delicious an remarkable aggregate of rice and milk and gets ready in under 60 minutes.
This kheer has a slight brown color due to the use of cardamon powder and looks so beautiful when served as a desssert after you festive meals.It can be called as Indian Rice Pudding to simplify what precisely it is.
Made the use of full-cream milk,rice,sugar and cardamon.To make it even richers you can add some nuts at the end.
This kheer is also a favorite because it has the ingredients which are always available at home.
The ingredients required to make this Rice kheer are,
Milk-Use full Cream milk to prepare this rice kheer,as it gives a rich and creamy texture.
But you can uses full-fat milk too.I am always use full-cream milk for the best result.
Sugar-You can adjust the amount of sugar according to your taste.
Rice-I used basmati rice here.You can use any other rice as well.
Flavoring the kheer
However,few flavors are frequently added to the kheer to make it much more tasty!
Cardamon Powder-This has to be the most common kheer flavouring,and is a must whenever I make kheer,or any desi dessert.
I use cardamon seeds,which I crush in a mortar and pestle, however,cardamon powder can also be used.
Rose Water-A splash of rose water goes along way in giving the kheer that flowery aroma.
Kewra Water-Kewra is known as screw pine essence in english and is separated from the thick leathery yellow green flower petals of the pandanus tree.
It s’ given a completely unique floral flavour and is utilized in Desi dessert.
Nut-To make it even richer and give it a pleasant imperial touch include nuts, such as pistachio,almonds
you can also add in chopped walnuts.
How to make kheer recipe step by step instruction?
1.Rinse the rice-Transfer the rice to a bowl and fill with water.Drain the water via a fine-mesh stainer then repeat-rinsing and draining-til the water run nearly clear.Drain well.
2.Grind the rice-Now place a large clean kitchen towel on a table.spread the rice on the kitchen towel.
Let the rice grains dry in shade for about 1 hour.Do not dry it under the sun,but prefer doing it under shade.
You can dry it under fan.
It s’ completely dry now.you should not fine trace of any water in rice.
Transfer rice in a grainder jar and grind to a slightly crushed.
3.Bring the milk to a boil-Add milk in a deep pot heat on medium to high flame.
Bring the milk to a boil.
4.Cook Rice-Add crushed rice keep stirring often to prevent burning.Keep the flame on low flame.
Cook until rice is soft and mushy.
5.Sweeten-Add sugar.you can add increase or decrease to suit your taste.Lower the flame and prepare until the kheer thickens.
6.Flavorings-Add cardomon powder and rose water mix well.
7.Garnishing-Add nuts before serving.
More Sweet Recipes
- Khajoor ki Barfi Recipe
- Sheer Khurma |Eid Sweet
- Gujiya Recipe (Hyderabadi methi gujiya with kheer)
- Gajrela (Carrot Kheer) |How to make carrot kheer
Frequently Asked Questions
Which dry fruit and nuts to add?
Dry Fruit and Nuts are included to make it more flavorful.We always add almond,pistachios and cardamon powder.You can even add one or two kinds of nuts or something dry fruit you’ve got got on your kheer.
Are rice Pudding and rice kheer same?
Yes,both are same.rice pudding can also be called as rice kheer.Basically rice kheer is Indian rice pudding.
The flavouring are normally indian like cardomon,a few variation additionally add rose water or kewra essence for additonal taste and to provide it imperial touch.
Can I makes rice kheer with sweetened condensed milk?
In the occasion which you desire to add condensed milk,wait until kheer has finished the process of cooking and the pot has been remove from flame.Mix in around 1/4 cup of condensed milk,taste and add extra only if you wish for additional sweetened.Remember,this recipe call for intoduced sugar-you a lot desire to lower how much sugar is introduced until after the condensed milk is incorporated.
What are the fundamental components of kheer?
The fundamental components of kheer are rice,milk and sugar.
How to store rice kheer?
Let s’ rice kheer chills off totally and transfer to a airtight container and put in the refrigerator. They can be kept for no multiple week.
Can we reheat rice kheer?
Yes,you can reheat in the microwave oven or stove top.
How do you serve rice kheer?
Rice kheer can be served cold or hot.It is also served as an after meal dessert too.In fact,one of my favourite methods to eat rice kheer is actually for dinner.A traditional Indian and Pakistan dinner usually has one sweet element,either a kheer and sooji ka halwa which can eat with paratha.It does sound of a hot crispy paratha with chilled rice kheer.
Warmed or Chilled can be served warmed or chilled.I in my view like chilled rice kheer tastes the fine too after the following day as all the flavors have truly absorbed into the pudding and they thicken up nicely too.
1.Use full cream milk to make this recipe for best result.
2.Leftover kheer with keep for up to one week when stored in a airtight container in the refrigerator.
Enjoy warm or chilled
- Wooden spoon
- 1 litre Milk full cream
- 1/2 cup Sugar
- 1/2 cup Basmatic Rice crushed
- 1 tsp Kewra essence
- 1/2 tsp Cardamon powder
- 1 cup Khoya
- 10 Almond Chopped
- 10 Pistachios Chopped
- Cooking RiceIn pot,add milk and bring it to boil,add crushed rice,mix well and cook on low flame until thickens for 20 min,mix continuously and mix it with the help of the wooden spoon until desired consistency.
- Add sugar,mix & cook until sugar dissolves.
- Adding Flavouring Rice KheerThen add cardamon powder and kewra essence mix well and continue to cook on a low flame until the rice kheer thickens and the rice grains have completely cooked.
- Lastly add khoya,mix well.
- Pour the kheer in serving bowls.
- you can serve the rice kheer warm or chilled
4 servings per container
- Amount Per ServingCalories435
- % Daily Value *
- Total Fat
- Saturated Fat 8.5g 43%
- Cholesterol 53mg 18%
- Sodium 175mg 8%
- Potassium 263mg 8%
- Total Carbohydrate
- Dietary Fiber 0.7g 3%
- Sugars 37.1g
- Protein 17.7g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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