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Rice Kheer – Easy recipe, with simple ingredients, and comforting flavor! Its creamy texture and rich flavor make it a beloved dish. Don’t miss out on this traditional Indian Dessert – give it a try in your kitchen!
About Chawal ki Kheer:
Rice kheer (Rice Pudding), also known as chawal ki kheer, is a classic dessert in Indian cuisine. The term ‘Kheer’ originates from the Sanskrit word ‘Skheer,’ translating to milk in English.
It is made by simmering rice in full-fat milk, then sweetened with sugar, flavored with aromatic cardamom and nutmeg, and garnished with nuts and saffron. It is a timeless and beloved sweet treat!
In South India, people call it Payasam, and in Bengal, they call it Payesh, reflecting different variations of rice kheer made across regions in India.
People make Payasam using a variety of short-grain rice, ghee, and jaggery, while Payesh uses Govindobhog rice and date palm jaggery.
Give beloved Traditional Indian dessert a try in your own kitchen for a comforting and satisfying treat!
Why You Will Love This
- A rich and creamy indulgent dessert
- Simple ingredients and easy preparation
- Warm and familiar taste
- Infused with a delightful aroma of cardamom
- It’s visually pleasing
Watch Rice Kheer Recipe Video!
How to Make Rice Kheer
Step 1 – Wash and Soak Rice
To begin, add water to the raw rice and rinse it. Continue rinsing the rice with water until the water runs clear.
Once the rice is thoroughly rinsed, transfer it to a bowl and add enough water. Let the rice soak in the water for about 30 minutes. This will let the rice cook faster.
Step 2 – Prepare the Ingredients
If not using store-bought cardamom and nutmeg powder, you can prepare at home. Use the mortar and pestle to grind it to a powder.
Take a small pinch of saffron threads, also known as kesar in Hindi. Place them in a small bowl or cup and pour 2 tablespoons of warm milk over the saffron threads. Let it soak for at least 15-20 minutes.
You might also like – Perfect Kesar Phirni!
Step 3 – Prepare the Milk Mixture
Heat the milk in a heavy-bottomed pot over medium heat. Let it come to a boil. Keep stirring the milk occasionally using a spoon.
Keep a close eye on the milk, as it tends to rise and may overflow if the heat is too high.
Step 4 – Cook the Rice
Next, add the soaked rice to the boiling milk. Simmer it on low heat while occasionally stirring to avoid lumps.
Continue to simmer and stir until the rice is fully cooked, and the milk has thickened.
Step 5 – Simmer and Garnish
After the rice is completely cooked, add the sugar, cardamom-nutmeg powder, and the soaked saffron milk. Stir and continue to simmer until it is thickened.
Add the chopped nuts as a garnish to add some crunch to this beloved creamy Indian Dessert Recipe.
Serving & Storage
Garnish with chopped nuts of your choice or saffron or dried rose petals. You can serve Chawal ki Kheer warm or chilled based on your liking and the weather.
Once it cools down, transfer the Kheer to an airtight container and store it in the refrigerator. Typically, you can store it in the refrigerator for 3-4 days.
Before serving the stored rice kheer, you can reheat on the stovetop or microwave. You can also served it as chilled.
If the kheer thickens too much upon refrigeration, you can add 2-3 tablespoons of milk while reheating. Adjust the consistency by adding more or less milk.
Variations for Kheer Recipe
- Brown Rice Kheer | Black Rice Kheer
While the traditional rice kheer recipe is typically made with white rice, you can experiment with brown or black rice. Black Rice Kheer, in particular, is another delightful Indian delicacy.
If opting for brown rice, make sure to soak it for 2-3 hours. For black rice, extend the soaking period to 6-7 hours. Due to the longer cooking time of these rice varieties, it is important to soak it for a longer period.
- Rice Kheer with Jaggery
To substitute jaggery with sugar in this recipe, keep the heat off and gradually add the cooled-down jaggery syrup to a fully cooked rice kheer. Keep stirring continuously. Simmer on low heat for a few minutes making sure the kheer does not curdle.
- Rice Kheer with Condensed Milk
If using condensed milk, adjust the quantity of sugar in the recipe. You can only use condensed milk and skip sugar completely.
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Rice Kheer | Indian Rice Pudding
Equipment
- 1 heavy bottom pot
- 1 bowl
Ingredients
- 1 liter full-fat milk
- 4 tablespoon short-grain raw rice
- water as required
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder
- 3 tablespoon nuts slivered or chopped
- 1/4 teaspoon nutmeg powder optional
- a pinch of saffron strands optional
- 2 tablespoon milk
Instructions
Preparation
- Wash the rice thoroughly and soak it in water for about 30 minutes.4 tablespoon short-grain raw rice, water
- Soak a pinch of saffron (kesar) in 2 tablespoon of milk.a pinch of saffron strands, 2 tablespoon milk
Cooking
- In a heavy-bottomed pan, bring the milk to a boil. Stir occasionally to prevent it from sticking to the bottom.1 liter full-fat milk
- Add the soaked rice to the boiling milk. Simmer on low heat and stir continuously to avoid lumps.
- Once the rice is cooked well, add sugar and soaked saffron along with the milk. Continue to simmer and stir until the kheer thickens.1/4 cup sugar
- Add cardamom powder, nutmeg powder (if using), and chopped nuts. Mix well.1/2 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder, 3 tablespoon nuts
- Once the kheer reaches the desired consistency, turn off the heat. Garnish with slivered almonds and pistachios.
- Rice kheer can be served warm or chilled. Refrigerate for a few hours before serving if you prefer it cold.
Notes
- Always soak the rice for about 30 minutes before cooking for an evenly cooked kheer and smoother texture.
- Use full-fat milk as it provides richness and creaminess to the kheer.
- Consider adding sweetened condensed milk to enhance the creaminess of the kheer. Adjust the quantity based on the preferred level of sweetness.
- You can lightly fry the nuts in ghee before adding them for enhanced aroma.
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