Rice Kheer
Abhipriya Raghav
A rich and creamy dessert recipe made with just three ingredients.
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Indian
- 1/4 cup raw rice
- 1 liter full cream milk
- 1.5 liters water
- 3/4 cup sugar
- a few saffron strands, optional
To a tall and wide vessel add 1 liter milk and 1.5 liters water and bring it to a boil.
In a bowl wash and drain the rice and set it aside until further use.
When the milk comes to a boil, simmer the flame and add the rice. Let the rice and the milk boil in a low flame for 30 minutes. Stir occasionally to prevent the rice or the milk solids from settling at the bottom.
After 30 minutes, the milk would have reduced by half in quantity. Now add the sugar and stir it.
Let it simmer again for 15 more minutes. Add the saffron strands, turn off the flame and cover it with a lid. Let it rest until it becomes warm.
Serve rice kheer warm or chilled.
- Use a larger vessel, preferably tall, to avoid the milk from over-flowing.
- You can also pressure cook the rice separately and add it to the milk after it has reduced well.
- You can also add raw, washed rice toasted in some ghee to the milk.
- The amount of sugar added is as per taste.
- Use whole milk for the creamy texture.
- Stir the milk in between at intervals to ensure that the milk solids don't settle at the bottom and burn.
- While simmering the milk, since we stir it often, the milk solids might float on the milk. This kind of looks like curdled milk. Do not worry, it is just the milk solids floating.
- Along with the saffron strands, you can add crushed cardamom or cardamom powder, nuts or even rose water at the end to flavor the rice kheer. This is completely optional.
- You can also garnish it with some chopped nuts (like almonds, pistachios, etc) while serving.
Keyword dessert, indian, kheer, pudding, rice, sweet