Rice kheer Recipe is a popular Indian sweet dessert made with basmati rice, milk, nuts and saffron. Kheer is very easy to make. And is made with a one pan or one pot method. Rice kheer is also known as Indian rice pudding and makes for a creamy delicious pudding.
For any religious or festive occasions, Indian households always makes rice kheer. In India, we make kheer in a slightly large quantity. I have scaled down the recipe which can give you 4 to 6 serving of this rice deliciousness.
All you need is a pot or a pan to make rice kheer. While making Kheer you need to keep an careful eye on the kheer while it is simmering and stir it at intervals. Rice kheer recipe is easy enough that every member of your family can do it. Even those who does not possess much culinary skills
I always, as a practice, soak the rice for 20-30 mins before making the rice kheer. For the actual cooking time, i let the soaked rice grains to cook in the milk. The more time you soak the rice it results in time cooking the kheer.
To add to the flavor you can always add
- pistachios and
- golden raisins
- cardamom powder.
You can even add one or two types of nuts or whatever dry fruits you have available. That’s the beauty of this dish, You can use whatever is available in the house or don’t. it will still taste delicious.
Now, let’s look at another main ingredient rice to milk ratio. I generally prefer 1:16 for rice and milk respectively. Use this proportion to your requirement.
Fun fact about Rice Kheer Recipe:
- Rice kheer and rice pudding are one and the same.
- If you want you can also use rose water or kewra water for flavors.
Rice Kheer Recipe : How to make kheer at home
Rice Kheer is the a highly popular sweet dessert that goes well with Puris or a stand alone dish.
- ½ Cup Rice (White)
- 2 Quartz Milk (Whole)
- 1½ Cup Sugar (While)
- 4 Pods Cardamom
- 2 tbsp Rose Water
- ¼ Cup Almonds (Chopped)
In a bowl, add the white rice and cover with water.
Set aside to soak for 1 hour.
Drain the rice and transfer into a saucepan set over low heat.
Add the whole milk.
Cook for 50 mins or till the rice is soft.
Add in the white sugar and pods of cardamom.
Continue for additional 20 mins.
Remove from heat.
Add the rose water and stir well until incorporated.
Serve immediately with the chopped almonds over the top.