Rice Kheer | Indian Rice Pudding appeared first on Kurry Kitchen
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Rice kheer (Rice Pudding), also known as chawal ki kheer, is a beloved and classic dessert in Indian cuisine. Made by simmering rice in full-fat milk, sweetened with sugar, flavored with aromatic cardamom and nutmeg, and enriched with nuts and saffron. It is a timeless and cherished sweet treat!
WHY YOU WILL LOVE THIS RECIPE
- 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
SAVE the RECIPE!
About Chawal ki Kheer:
Rice kheer called Chawal ki Kheer in Hindi, is a classic North Indian dessert and is prepared from a blend of milk, rice, sugar, and nuts. The term ‘Kheer’ originates from the Sanskrit word ‘Skheer,’ translating to milk in English.
There are different variations of rice kheer made across different regions in India. In South India, it is called Payasam and Payesh in Bengal.
Payasam is made by using a variety of short-grain rice, ghee, and jaggery while Payesh is made with Govindobhog which is a rice variety and date palm jaggery.
How to Make Rice Kheer
Step 1 – Wash and Soak Rice
Begin by placing the uncooked rice in a fine-mesh sieve or a bowl. Add water to the rice and gently rinse it. Continue rinsing the rice under water until the water runs clear.
Once the rice is thoroughly rinsed, transfer it to a bowl and add enough water. Allow the rice to soak in the water for about 30 minutes.
Step 2 – Prepare Ingredients
If cardamom and nutmeg powder are not readily available, you can prepare them using a mortar and pestle. For cardamom, remove the seeds from the whole cardamom pods and add them to the mortar along with a small piece of nutmeg. Use the mortar and pestle to grind it to create a fresh and aromatic 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. Allow the saffron to soak in the milk.
Let the saffron soak for at least 15-20 minutes, allowing the milk to turn into a golden saffron-infused mixture.
Using saffron and nutmeg is optional.
Also Read – Perfect Kesar Phirni!
Step 3 – Prepare the Milk Mixture
Use a heavy-bottomed pot and full-fat milk for the chawal ki kheer recipe. Pour the milk into the pot. Place it on the stove over medium heat. Allow the milk to gradually heat up until it reaches a boil.
Keep stirring the milk occasionally using a spoon or spatula. Stirring the milk helps prevent the milk from sticking to the bottom.
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
When the milk has come to a boil, add the previously soaked rice to the boiling milk.
After adding the rice, simmer it on low heat while occasionally stirring the mixture with a spoon or spatula to avoid lumps.
Continue simmering and stirring until the rice is fully cooked, and the milk has thickened, creating a creamy base for the kheer.
Step 5 – Simmer and Garnish
After the rice is thoroughly cooked, add the sugar, cardamom-nutmeg powder, and the pre-soaked saffron milk into the simmering mixture.
Continue simmering and stirring process until the kheer achieves the desired thickness.
Add the chopped nuts as a final touch enhancing the taste and texture of the beloved Indian Dessert Recipe.
Variations for Kheer Recipe
This Kheer recipe is a versatile dessert that pairs well with other ingredients, and there are a lot of variations to suit different tastes and preferences. Here are some popular variations of rice kheer:
- Brown Rice Kheer | Black Rice Kheer
While the traditional rice kheer recipe typically features white rice, you have the option to experiment with brown or black rice. Black Rice Kheer, in particular, is another delightful Indian delicacy. If opting for brown rice, ensure a longer soaking time of 2-3 hours. For black rice, extend the soaking period to 6-7 hours. Due to the longer cooking time of these rice varieties, this helps reduce the overall stove cooking time.
- Rice Kheer with Jaggery
You can replace sugar with jaggery for a healthier version of this recipe. To use jaggery in this recipe, keep the heat off and gradually add the jaggery syrup to a fully cooked rice kheer, stirring continuously. Simmer on low heat briefly to make sure the kheer does not curdle.
- Rice Kheer with Condensed Milk
Making Rice Kheer with Condensed Milk is a quick and convenient way to make this recipe. It provides a luscious and sweet flavor to the traditional Indian dessert. Adjust the quantity of sugar in the recipe based on your desired level of sweetness..
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Rice Kheer Recipe
Rice Kheer | Indian Rice Pudding
Equipment
- 1 heavy bottom pot
- 1 bowl
Materials
- 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.
Video
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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Rice Kheer | Indian Rice Pudding appeared first on Kurry Kitchen.
