Rice Kheer.
This is a traditional Indian sweet pudding which is made during Indian festivals, or on indulgent days. Made with basic ingredients like milk, rice and sugar and flavoured with aromats like saffron and cardamom. This is then garnished with a lot of slivered almonds and few rose petals.
The rice in the kheer is sometimes substituted with sago pearls/sabudana, vermicelli/sewai. Various regions in India have their own version of making this. However, I am sharing here the traditional and authentic North Indian version.
With parents in law in town, we have our home flocking with relatives and friends and there is a lot of cooking happening at home. I am excited and looking forward to sharing more fun and authentic recipes on the blog in the coming days.
How to make it?
In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times. While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of milk. Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals.
The milk would start reducing after 20 mins. Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins. Switch off the flame.
Garnish with more almonds and rose petals.
Serve hot or bring it to room temperature before refrigerating it. Me and Mehul love it chilled 😀.
Enjoy!!!
If you try this rice kheer recipe please tag me on your social media or write to me here in the comments, I would be really happy to know about your re-creations. You can also connect with me on my Instagram or Facebook handle.
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Rice Kheer
Ingredients
- 3 Ltrs Milk
- 1 Cup Basmati rice
- 1 Cup Sugar
- 1/2 Cup Almonds - slivered
- 7-8 Strands Saffron
- 1 Tsp Cardamom powder
- Slivered almonds and rose petals to garnish
Instructions
- In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times.
- While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of hot milk.
- Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals. The milk would start reducing after 20 mins.
- Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Taste and add more sugar if desired.
- Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins.
- Switch off the flame. Garnish with more almonds and rose petals.
