Rice Kheer Recipe is an age-old traditional Indian pudding prepared with three basic ingredients – milk, rice and sugar. The combination of these humble ingredients results in a mouth melting pudding. The full-fat milk is simmered, stirred till it thickens and each grain of rice if perfectly over-cooked.
The natural starch of the rice and the right condensation of the milk gives Kheer its creamy texture and not cornflour or artificial thickening agent. The addition of slightly crushed green cardamoms instils a subtle aroma in the pudding. In India, we love our desserts, puddings dressed up in vivacious colors, luring perfumes embellished with edible adornment. But opposite to this, Chawal Ki Kheer has an elegant appearance. The fine layer of flavors, the adequate hint of saffron and cardamom perfume, and an uncomplicated air around Kheer are few good enough reasons to make this pudding an Indian festive favorite.
The gleeful festive mornings are unfolded with a large pot of Kheer brimming over the stove top. While gliding around the kitchen skillfully completing the remaining cooking related chores, my mother would stir the kheer at regular intervals. The kheer would bubble and simmer calmly in the pot. In the meanwhile, she would take out a bowl full of dry fruits from the wooden cabinet in the kitchen and in the next moment would get immersed in thinly slicing almonds, pistachios, cashews for the Kheer. The expensive spices fare like saffron, edible flower never part of her spice box, still her Kheer has a kind of exceptional taste to it.
Many a time I asked her for the recipe to make a perfect Kheer, and she tells me the same simple recipe over and again. Now I realize the secret behind her delectable Kheer was the organic buffalo milk, handpicked tukda basmati rice, both sourced from the local farmer’s market and the last, slow cooking approach. If you are in a hurry then Kheer is not the right dessert to plan, as a rich, flavorful bowl of kheer is the virtue of patience.
In my present life, I try my best to continue the family tradition of making Kheer on every other auspicious occasion. I have made my addition of saffron to the mum’s recipe and it had helped in giving a royal edge to the pudding.
Learn how to make Chawal Ki Kheer in few simple steps:
- 1- litre full fat milk at room temperature
- 1/4 Cup broken basmati rice tukda basmati
- 1/2 Cup sugar or to taste
- 1 tablespoon green cardamom powder
- a pinch of saffron buy it here soaked in a tablespoon of milk
- 1/4 Cup pistachio and almonds sliced
- 1 teaspoon ghee
- To prepare the rice kheer, rinse the rice with water 2 - 3 times. Soak the rice in enough water for 30 minutes or so.
- Meanwhile soak saffron in lukewarm milk in a bowl and set aside.
- In a wide heavy bottom pan heat milk over medium-high heat and let it come to a boil.
- Reduce the heat to medium, add cardamom powder, stir and let milk simmer.
- While the milk is simmering, drain the rice in a colander.
- Once all the water drains out from the rice, heat a tablespoon of ghee in a heavy bottom pan.
- Add rice to the pan and saute for few minutes or till the grains of rice turn translucent.
- Add warm milk to the pan along with sugar and soaked saffron. Stir to combine also it helps to avoid any lump formation.
- The whole process of cooking the rice in the milk takes about approximately 30 - 40 minutes on a low flame.
- Continuously stir the kheer while it is simmering to avoid sticking it to the bottom of the pan. Also
- scrape the sides of the pan and add this layer of cream into the kheer.
- Once the rice is cooked and the kheer is thickened, that is the signal your Kher is ready.
- Add the sliced dry fruits. Stir to combine and turn off the heat.
- the kheer would also thicken by then.
- Serve Rice Kheer warm or chilled garnished with saffron and dry fruits.
Pan we recommend for making Kheer: Heavy Bottom Saucepan (buy it here )